This Cheddar Cheesecake was once a popular recipe among many great bakers many years ago. Just saw a few of my baker friends who shared their posts again on Facebook recently. So, today I am sharing with you my soft, light and fluffy cheddar cheesecake based on Hsling’s recipe but with a few adjustments. You’ll see how easy to make this cheesecake in a short time minus the baking time. I had also doubled the recipe with 6 eggs, baked in an eight inch square pan and changed the method of mixing the cheese ingredients. I’m very pleased with the end result, not much shrinkage and there was a smooth top. So yummy to serve after being chilled.
You may like to check on my Cheddar Cheese Chiffon Cake 车打芝士戚风蛋糕 recipe食谱 here
- 120 ml fresh milk
- 60 g caster sugar
- 100 g butter
- 1 tsp vanilla extract
- 6 slices cheddar cheese
- 100 g cake flour
- 6 egg yolks used large eggs
- 6 egg whites
- 1/4 tsp cream of tartar
- 60 g caster sugar
Place milk, sugar, butter, vanilla and cheddar cheese slices in a bowl over a pot of simmering water, stir mixture till dissolved and off heat.
Sieve in flour in 3 batches, stir well in each addition followed by egg yolks. Stir mixture well to creamy. To test it, you can write a letter “O” on the surface of cheese egg batter and it should stay there for few seconds.
Preheat the oven to 150 deg C. Grease and line 8″ square baking pan, base and all sides up.
Whisk egg whites with cream of tartar till frothy, gradually add in the sugar in batches. Continue beating till egg whites till stiff peak forms.
Mix 1/3 of egg white mixture with cheese mixture. Gently mix to combine with a rubber spatula. Fold in the balance egg white mixture and gently mix well to smooth.
Pour the cheese batter into the prepared pan and smooth out the surface. Then steam bake the cake in the oven for about 60 minutes at lowest rack or when the tester comes out clean.
Remove cheese cake from oven and immediately unmould the cake, cool on wire rack. Chill cheesecake for a few hours before serving.
- 120毫升 牛奶
- 60克 细砂糖
- 100克 无盐牛油
- 1茶匙 香草香精
- 6片 车打芝士
- 100克 底筋面粉
- 6个 蛋黄 （用大鸡蛋）
- 6个 蛋白
- 1/4茶匙 塔塔粉
- 60克 细砂糖
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