This week's theme at Bake-Along is Cotton Soft Cheesecake, chosen by Lena of Frozen Wings. This theme reminds me of one cotton soft cheesecake which I've baked many years ago, recipe from Alex Goh's book, "Baking Code". I guess it is about time that I bake it again.
This recipe uses the sliced cheddar cheese instead of cream cheese.
The sliced cheddar cheese are first melted over a double boiler together with milk and butter. Remove from heat, and mixed in the flours, and egg yolks. The egg whites are beaten separately with some sugar and cream of tartar and these are mixed into the cheese mixture. Batter will be silky smooth. Pour batter into the prepared cake pan with the sides and bottom, lined and greased. Bake in a water bath for 50 minutes, though I got to bake mine for an additional 40 minutes, as the cake was still very wobbly and obviously not cooked at the end of 50 minutes. Tent the top of the cake with foil if browing too fast. Once the cake is cooked, remove it immediately to a wire rack to cool.
The cake is really very spongy soft and very moist. It has a slight salty taste because of the cheddar cheese and rather different from other sweet cotton soft cheesecakes. There are some leftovers which I kept in the refrigerator, and it actually tastes better when eaten chilled.
This is a nice cake with very soft spongy texture, but then I think I would prefer the sweeter ones over this.
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Cheddar Cheesecake
(adapted from "Baking Code", Alex Goh)
Ingredients A
130gm milk
40gm butter
125gm sliced cheddar cheese
Ingredients B
20gm plain flour
15m corn flour
Ingredients C
2 egg yolk
Ingredients D
3 egg whites
80gm sugar
1/8 tsp cream of tartar
Method :
- Grease and line the sides and bottom of a 18cm round mould, base with greaseproof paper.
- Cook ingredients A over double boiler until the cheese melts completely. (stirring with a hand-whisk)
- Remove from the heat. Add in ingredients B, mix until well-blended. Add in ingredients C, mix until well-combined.
- Whip ingredients D until stiff and add it into above mixture, mix until well incorporated.
- Pour it into the prepared mould.
- Bake at 150C in water bath for 50 minutes.
- Remove it from the mould immediately when baked, set aside to cool.
kitchen flavour's notes :
At the end 50 minutes into the baking time, the cake is still very wobbly and not cooked. I have baked it a further 40 minutes until cake is done, tent the top of cake with foil when it gets too brown.
#57/100
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