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Wednesday, July 16, 2014

Light Cheddar Cheesecake


Something light and delicious for this post; this recipe is very popular at the moment even though it's been around for quite some years.  I have baked a cheddar cheese spongecake before and it was awesome so I know this cake couldn't be far off when it comes to taste.

It is indeed soft and fluffy and I can detect the salty cheddar cheese in the cake.  Very refreshing!




Light cheddar cheesecake
(recipe source: Nasi Lemak Lover who adapted from Hsling, with minor changes on preparations)
*makes a 8x8 square pan.  (I used a 7" square pan and a 6" love shape pan)
Ingredients:6 slices of 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


Method:

1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a bowl over a pot of simmering water, using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
Melted butter/cheese
2. Lightly whisk the egg yolks in another mixing bowl. Ladle a big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well. I just put in a whole egg yolk and quickly whisk it to mix and add another one, etc.
3. Sift in the cake flour into the egg yolk mixture and fold in until smooth. 
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. (For my oven, I preheat to 140C with a pan of water placed on the oven floor)

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.

Ready to be transferred to baking pans
8. Pour the batter into the prepared pans 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.

10. Leave the cake in the oven for 5 minutes with the door slightly ajar.  Take it out and remove from cake pan immediately and cool completely on rack.

Remove paper lining and continue to cool on rack


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