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Golden Light Cheddar Cheesecake 烫面轻车打芝士蛋糕

{TRIED & TESTED}

Foodelicious Heaven: Saw this recipe on Cook.Bake.Love blog. Its process looks complicated but surprisingly easy when you follow the writer’s direction as you go along. The ingredients are so simple and the cheesecake turn out real good except that the top skin peels off when I inverted it, think its due to the top not brown enough. Due to my oven not able to adjust the top and bottom temperature separately, I used convection all the way for the whole 50 mins of baking. Think I should start off with 100C then 130C or slightly higher temperature for the next half of baking time to have a harder crust.

Dear hubby and my little darling love it and baby keep wanting to singing birthday song whenever she sees it!!


To achieve a more spongy cake, the writer chose to use 烫面method (flour and egg yolk were added to warm liquid) and added a whole egg to the egg yolk mixture. This method is from the Clear Water Cake. By adding whole egg to the egg yolk mixture the cake will have more volume and more springy.

Ingredients:
(A)
70g milk
2 slices cheddar cheese
25g butter
(B)
55g superfine flour
(C)
4 egg yolk
1 whole egg
½ tsp vanilla extract (optional)
(D)
4 egg white
55g castor sugar
¼ tsp cream of tartar
Method:
1) Preheat the oven to 150C (upper and lower fire), line the bottom of an 8″ round pan with parchment paper and grease the side with butter.
2) Combine (A) in a pot,keep stirring with a hand whisk while cooking over low heat till butter is melted. Remove from heat.
3) Sift in (B) while the milk mixture is still warm, mix well.
4) Set the pot over hot water to keep warm, then add (C), and mix well.
5) Whisk egg white and cream of tartar in (D) till frothy, add sugar in 2 batches, beat till soft peak.
6) Fold in 1/3 of the egg white mixture to egg yolk mixture, mix till just incorporated, then pour the batter to the remaining egg white mixture, mix till just incorporated.
7) Pour the batter into the prepared pan and bake at 150C for about 20 mins with lower fire only and switch to 130C upper and lower fire to bake for another 25 -30 mins till cooked (depends on individual oven, need to adjust the timing and temperature accordingly).
8) Invert the cake immediately after removing from the oven, unmould and cool on wire rack upside down.http://angelcookbakelove.blogspot.com/2010/08/golden-light-cheddar-cheesecake.html
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Tried & Tested

 

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