Monday, September 10, 2012

Cheddar Cheesecake


This is not my first attempt in baking cotton cheesecake but I must say this is the first time I got this perfect browned top with no wrinkles. How cool is that? I want to just shout to the world - 'I did it!'.
When I saw the recipe, there is no reason not to try it. Firstly because it uses the normal cheddar cheese slices instead of cream cheese. There is no need to buy cream cheese just to  have a decent piece of homemade cheesecake. Bravo! The recipe is from Alex Goh's cookbook. I actually own a few books of his. His recipes are easy to follow and mostly works. Here's the recipe :

A) 130g fresh milk
     40g butter
     6 pieces of cheddar cheese slices

B) 20g plain flour
     15g corn flour
     (sieved together)

C) 2 egg yolks

D) 3 egg whites
     80g castor sugar
     a pinch of cream of tartar or 1 tsp of lemon juice

- Preheat oven to 150 degree celcius. Grease and line a round cake pan with baking paper. Use aluminium foil to wrap the outside of the cake pan. Prepare a bigger extra pan that the cake pan can fit into. Pour hot water into the extra pan.
- Over double boiler, melt ingredients (A). Set aside.
- Meanwhile, beat egg whites & cream of tartar till frothy.Add in half the sugar and continue beating till glossy. Add in remainng sugar and beat till stiff peak stage.
- Combine flours into cheese mixture while still warm. Add in egg yolks. Whisk till well incorporated.
- Take 1/3 of the meringue and mix into cheese batter to loosen up the batter. Then, pour the cheese mixture into the remaining meringue and fold lightly till combined.
- Pour into the prepared cake pan. Place it into the extra pan of hot water and send it straight to the pre-heated oven. Bake for 50 mins.
- Once baked, remove cake from the tin and cool on wire rack.
- Cut and serve as desired.

                                                         The cake when cooled

                Nice and yummy

The texture of the cake is very light and cottony. Love it.

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