Saturday, July 5, 2014

Light Cheddar Cheesecake

Did you ever encounter mishap in your baking? hahaha Once in a blue moon I will sure to fallen into this trap ^0^"" Like this light cheddar cheesecake, suppose to use 6 eggs but I only added 4 eggs to the batter! Furthermore instead of cake flour, I added plain flour :P 2 mistakes in a cake, how bad can that be? I didn't realise these mistakes until I was trying to draft out the recipe on my blog but the cake actually tasted alright hahaha....

The not so right light cheddar cheesecake, baked at 160 deg cel for 65mins, the texture is soft but not light enough. It was still a tasty cheesecake as my kids polished up the 8" cake within 2 days :D


Let's see the 2nd attempt, making sure I've added in the correct amount of eggs and right flour hahaha....water-bathe baked at 180 deg cel for 60mins. Voila....this is the prettiest looking cheesecake I've baked so far! Evenly browned surface and so smooth without cracks! 


 It is normal that the cake shrink slightly after cooling down

 Unveiling the bottom part ^0^





Close up of a slice of the cheesecake....so light & airy! Even my hubby whom seldom likes cake give  double thumbs up for this light cheesecake ^0^


Ingredient
  • 6 slices cheddar cheese
  • 100ml fresh milk
  • 100gm unsalted butter
  • 6 egg yolks
  • 100gm cake flour
  • 6 cold egg whites
  • 100gm sugar

Method
  1. Place butter, milk and cheddar cheese into a saucepan. Place the saucepan over a pot of simmering and heat till mixture is well melted. Set aside to cool down.
  2. Add in  egg yolks stir well.
  3. Sift in cake flour and mix till smooth and lump free.
  4. Line the base of a 8" x 8" pan. In a clean mixing bowl, beat cold egg whites till foamy. Add in sugar gradually and beat till stiff. (I stop beating when it reached soft peaks)
  5. Fold in 1/3 of the egg whites into the cheese mixture. Pour the mixture into the balance egg whites and gently fold till well combine.
  6. Pour the batter into prepared pan and smooth out the surface. Water-bathe bake in preheated oven at 160 deg cel for 60mins. (I've used 180 deg cel 60mins)
  7. Cool cake in pan for 5 mins before unmoulding. Cool completely before slicing.

13 comments:

Phong Hong said...

So beautiful and light and airy! Nice!

celeste said...

Hi peng,what do u mean water-bathe bake?i would want to try this out because is simple.

Peng said...

Celeste, water bathe baked : preheated a pan of warm water in the oven, then place the cake pan (wrapped the base of the pan if you are using removable pan if not water will seep in) over the pan that is filled with hot water, also known as steam baking.

Low Leann said...

Hi Peng, meaning to place cake pan on the water pan? If i am using removal type, what can i use to wrap the base? Sorry for the silly questions, 1st timer here.

Peng said...

Low Leann....yes just place the cake pan on top of the water pan, if using removal type ones, remember to wrap the base with 2 layers of aluminium foil, so that water will not seep in :)

Ally said...

Such a lovely cake! I have made this cake a few times and it is always a hit. :) Can I ask how did you manage to cut the cake so "clean"? Did you use a knife and was it cut after it was completely cooled or after chilling in the fridge? Thanks in advance for the tips.

Peng said...

Ally....I cut the cake while is chilled and clean the knife after each cut :)

Freedom said...

Wow.. the texture looks so smooth. Do you use hand whisk or electric mixer ? Thanks

Peng said...

Freedom... I used a electric handwhisk.

Cassandra Ng said...

Hi how many gm for the eggs used?as it has diff size

Peng said...

Cassandra Ng...all bakes used 60gm egg unless otherwise stated :)

Hwee Yong Chua said...

Hi, do u think it's ok to use a 7" square pan to bake this?

Peng said...

Hwee Yong Chua...u need to reduce the ingredients if wanna use a 7" pan.

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