18.11.2013 - Batam. My overall baking Light Cheddar Cheesecake was a great experienced, the cake was so good, simple and easy! I have no problem making this cake from the beginning until the end.
The steps of making this cake basically almost the same like japanese cotton cheesecake. This cake shrank quite much around the cake, but it didn't wrinkle up the top though. The whole cake looks perfectly nice.
This cake is spongy with volumn, not as airy and light as it was should be. It is almost like sponge cake texture but with a slightly rich cheese flavour. Its very pleasant taste with light cheesy taste, i love it perfect for my Brunei Cheesecake.
Recipe source: adapted from Nasi Lemak Lover, with minor changes on the step of preparing and added frosting and shredded cheddar cheese topping.
INGREDIENTS:-
6 slices of kraft cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour ( I used all purpose flour, because i don't have cake flour )
Frosting / Topping
50g Cream Cheese or optional, you want something lighter, you may use 1/2 cup of whipping cream instead of cream cheese
1 1/2 cups Shredded Cheddar Cheese
2tbsp confectioner's sugar
METHOD:-
1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use. ( melt 6 slices of cheese, keep stirring to let the cheese melt faster )
2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.
3. Sift in the flour into the egg yolk mixture and make sure no lumps mix well.
4. Preheat the oven to 150C with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan. ( I Preheated oven at 150c for 10minutes, i used normal waterbath baking method, wrap a double aluminium foil bottom of the round spring pan put on a baking tray for hot water bath )
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.
6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.
7. Gently fold in the balance egg white mixture with a spatula, mix well.
8. Pour the batter into the prepared pan and smooth out the surface.
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean. ( Total baking of 60mins, 150c 10mins and increase temperature 170c till finished of balance baking time, every oven has quite a different heat of temperature, so u should know urs better )
10. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack. ( Remove the waterbath, let the cake set in the oven with door ajour for 30mins before transfer to the wire rack and remove from cake pan.)
11. Beat cream cheese and confectioner's sugar till double volumn put aside and shred 1 1/2 cup of cheddar cheese block. When the cake is cool, slice into half, apply cream cheese frosting and shredded cheddar cheese and sandwich the cake and repeat the same step on top with frosting and shredded cheddar cheese topping.
This cheesecake basically turn out just what i wanted in terms of the cake texture, i turn this cake into the famous Brunei Cheesecake. The texture has more volumn, its different from cottony cheesecake. so this is just perfect and turn out the way i wanted.
The steps of making this cake basically almost the same like japanese cotton cheesecake. This cake shrank quite much around the cake, but it didn't wrinkle up the top though. The whole cake looks perfectly nice.
This cake is spongy with volumn, not as airy and light as it was should be. It is almost like sponge cake texture but with a slightly rich cheese flavour. Its very pleasant taste with light cheesy taste, i love it perfect for my Brunei Cheesecake.
Recipe source: adapted from Nasi Lemak Lover, with minor changes on the step of preparing and added frosting and shredded cheddar cheese topping.
6 slices of this Kraft Cheddar Cheese
INGREDIENTS:-
6 slices of kraft cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour ( I used all purpose flour, because i don't have cake flour )
Frosting / Topping
50g Cream Cheese or optional, you want something lighter, you may use 1/2 cup of whipping cream instead of cream cheese
1 1/2 cups Shredded Cheddar Cheese
2tbsp confectioner's sugar
METHOD:-
1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use. ( melt 6 slices of cheese, keep stirring to let the cheese melt faster )
2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.
3. Sift in the flour into the egg yolk mixture and make sure no lumps mix well.
4. Preheat the oven to 150C with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan. ( I Preheated oven at 150c for 10minutes, i used normal waterbath baking method, wrap a double aluminium foil bottom of the round spring pan put on a baking tray for hot water bath )
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.
6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.
7. Gently fold in the balance egg white mixture with a spatula, mix well.
8. Pour the batter into the prepared pan and smooth out the surface.
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean. ( Total baking of 60mins, 150c 10mins and increase temperature 170c till finished of balance baking time, every oven has quite a different heat of temperature, so u should know urs better )
10. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack. ( Remove the waterbath, let the cake set in the oven with door ajour for 30mins before transfer to the wire rack and remove from cake pan.)
11. Beat cream cheese and confectioner's sugar till double volumn put aside and shred 1 1/2 cup of cheddar cheese block. When the cake is cool, slice into half, apply cream cheese frosting and shredded cheddar cheese and sandwich the cake and repeat the same step on top with frosting and shredded cheddar cheese topping.
This cheesecake basically turn out just what i wanted in terms of the cake texture, i turn this cake into the famous Brunei Cheesecake. The texture has more volumn, its different from cottony cheesecake. so this is just perfect and turn out the way i wanted.
3 comments:
This light cheddar cheesecake recipe looks absolutely delicious! The use of cheddar adds a unique twist to a classic cheesecake, making it both savory and sweet. For those interested in mastering the art of cheesecake and other baked goods, Cake Classes In Chennai offer fantastic opportunities. These classes provide expert instruction and hands-on experience, helping you perfect your baking skills. Whether you're a beginner or an experienced baker, you can learn valuable techniques to elevate your baking. Thanks for sharing this recipe—it's a great inspiration for anyone looking to try something new and exciting in their baking journey!
This light cheddar cheesecake recipe looks delicious and is perfect for those who love a unique twist on classic desserts! For anyone interested in perfecting their cheesecake skills, Cake Baking Classes in Chennai offer fantastic opportunities. These classes provide expert guidance on creating a variety of cakes, including cheesecakes, with tips on achieving the ideal texture and flavor. Whether you're a novice or looking to refine your baking techniques, joining a cake baking class can help you master the art of baking and impress with your homemade treats. Thanks for sharing this delightful recipe!
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