Saturday, June 17, 2017

Light Cheddar Cheesecake (IV)

This is my no.4 Light Cheddar Cheesecake.  So far each with different temperature tested.  All tasted just the same with the same recipe but slightly different in texture.

The most airy and cottony ones goes to light cheddar cheesecake no.2.  The rest of no.1, no3 and  no.4 is light, texture like sponge cake almost to cottony, but well, i am very happy with 4 of them. All considered successful.

For this no.4 Light Cheddar Cheesecake, the temperature i followed Japanaese Cotton Cheesecake temperature at 200c 20mins, 160c for 40mins and 30mins off oven, 10mins 130c.  The cake has no cracks. texture spongy, taste delicious.

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, take a spatula / balloon whisk to stir until melt ( where u will see lumps ), melting the cheese might take a little while, so be patience.  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. ( pls see the above temperature i used to bake this cake not used one temperature )

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.

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.

YUMMY at least i satisfied my brunei cheesecake craving

1 comment:

Anonymous said...

can you please give the recipe and procedure for the frosting?

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