Monday, November 18, 2013

Light Cheddar Cheesecake

18.11.2013 -  Batam.  My overall baking Light Cheddar Cheesecake was a great experienced, the cake was so good, simple and easy! I have no problem making this cake from the beginning until the end.

The steps of making this cake basically almost the same like japanese cotton cheesecake.  This cake shrank quite much around the cake, but it didn't wrinkle up the top though. The whole cake looks perfectly nice.

This cake is spongy with volumn, not as airy and light as it was should be.  It is almost like sponge cake texture but with a slightly rich cheese flavour.  Its very pleasant taste with light cheesy taste, i love it perfect for my Brunei Cheesecake.

Recipe source: adapted from Nasi Lemak Lover, with minor changes on the step of preparing and added frosting and shredded cheddar cheese topping.

6 slices of this Kraft Cheddar Cheese

6 slices of kraft 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 ( I used all purpose flour, because i don't have cake flour )

Frosting / Topping
50g  Cream Cheese or optional, you want something lighter, you may use 1/2 cup of whipping cream instead of cream cheese
1 1/2 cups Shredded Cheddar Cheese
2tbsp confectioner's sugar

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. ( melt 6 slices of cheese, keep stirring to let the cheese melt faster )  

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.

3. Sift in the flour into the egg yolk mixture and make sure no lumps mix well.

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. ( I Preheated oven at 150c for 10minutes, i used normal waterbath baking method, wrap a double aluminium foil bottom of the round spring pan put on a baking tray for hot water bath ) 

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.

9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.  ( Total baking of 60mins, 150c 10mins and increase temperature 170c till finished of balance baking time, every oven has quite a different heat of temperature, so u should know urs better ) 

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. ( Remove the waterbath, let the cake set in the oven with door ajour for 30mins before transfer to the wire rack and remove from cake pan.)

11. Beat cream cheese and confectioner's sugar till double volumn put aside and shred 1 1/2 cup of cheddar cheese block.  When the cake is cool, slice into half, apply cream cheese frosting and shredded cheddar cheese and sandwich the cake and repeat the same step on top with frosting and shredded cheddar cheese topping.

This cheesecake basically turn out just what i wanted in terms of the cake texture, i turn this cake into the famous Brunei Cheesecake.  The texture has more volumn, its different from cottony cheesecake. so this is just perfect and turn out the way i wanted.

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