25.12.2014 - Batam, my 3rd light Cheddar Cheesecake turn out same texture as 2nd baked i did. light and airy cottony cheesecake.
But i experiment and changed my baking temperature again. this time preheat oven 200c, with 1/2 cup waterbath inside, bake at lower rack, no refilled water until dry finished. Total baking time 60mins, first bake 180c-190c for about 32mins and reduce to 170c until finished.
As you can see, my cake look nicely brown, smooth top. after 10mins a little wrinkles side. After 30mins cooling, the cake not as tall as the 2nd time i made, so much wrinkle at the side shrink with parchment paper lining.
But overall this cake still airy cottony and delicious with lots of shredded cheddar cheese topping.
INGREDIENTS
*makes a 8x8 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 ( i used all purpose flour on my 1st bake, 2nd bake i used cake flour )
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.
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. ( I beat egg yolks with half sugar till lemony color double volumn, mix in melted cheese mixture and 2 times shift the cheese batter to get rid of lumps )
3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. ( the batter become very thick, shift have to be slow )
4. Preheat the oven 200c with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) of the baking pan
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. 8.5" x 8.5"
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean. ( first bake 180c-190c for about 32mins and reduce to 170c until finished. )
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.
But i experiment and changed my baking temperature again. this time preheat oven 200c, with 1/2 cup waterbath inside, bake at lower rack, no refilled water until dry finished. Total baking time 60mins, first bake 180c-190c for about 32mins and reduce to 170c until finished.
As you can see, my cake look nicely brown, smooth top. after 10mins a little wrinkles side. After 30mins cooling, the cake not as tall as the 2nd time i made, so much wrinkle at the side shrink with parchment paper lining.
But overall this cake still airy cottony and delicious with lots of shredded cheddar cheese topping.
INGREDIENTS
*makes a 8x8 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 ( i used all purpose flour on my 1st bake, 2nd bake i used cake flour )
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.
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. ( I beat egg yolks with half sugar till lemony color double volumn, mix in melted cheese mixture and 2 times shift the cheese batter to get rid of lumps )
3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. ( the batter become very thick, shift have to be slow )
4. Preheat the oven 200c with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) of the baking pan
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. 8.5" x 8.5"
9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean. ( first bake 180c-190c for about 32mins and reduce to 170c until finished. )
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.
Yummy Yummy Cheesy Crazy :) hhahaaa......
Happy Baking
No comments:
Post a Comment