Friday, August 8, 2014

Light Cheddar Cheesecake II

08.08.2014 - Batam, Nongsa.   Tomorrow need a cake for my son to bring to school.  Thought of making this simple cheesecake.

The first time i bake Light cheddar cheesecake was back in 18.11.2013.  Unfortunately i didn't know where had gone wrong that my cheesecake not so airy, cottony but i am actually happy with the volumn texture result that just what i am after for Brunei Cheesecake style.

However, the 2nd time i make, you can see that in my pics show this cake actually turn out super airy, spongy and light, just like japanese cotton cheesecake.. it should be the baking temperature that i used that is 180c instead of 150c in the original recipe compared to the 1st bake and surprisingly it works!

I did the same baking way to my japanese cotton cheesecake recently with a high temperature of 180c ( for my oven ).  I expect my cake to be shrink as the temperature is hot, but my cake top shrink nicely without a slight wrinkle to my cake (lol), and shrink a little each corner of  the cake when cooling, i don't panic, i know its absolutely normal.

This is the recipe again i used for this cake.  The red wordings not from the original recipe.
*makes a 9x9 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour


1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.  

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. 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.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white ) 

4. Preheat the oven to 180C with a water bath.

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".  

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean. ( For my oven, i bake at 180c for 60mins )  

9. 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.

No comments:

Quick & Easy Bibimbap in a Bowl ( Korean Mix Rice )

This for sure is everyone's favourite dish! Bibimbap simply has everything you need in one bowl, eating 'em is easy too by mixing ...