Sunday, August 10, 2014

Light Cheddar Cheesecake

When you run out of cheese and your daughter is craving for cheesecake, what will you do???


This Light Cheddar Cheesecake was very easy to make and preparation time probably take you just about 20 minutes, and off you sent the cheesecake to the oven for about 50 minutes.


Simple as that... 

Moreover, you could just use the cheese slices that we usually use for our bread wrap, be it cheese slices or cheddar slices, you could make a cheesecake out of them.

Very economical I must say, and this recipe is definitely a keeper!!!!

This Light Cheddar Cheesecake had a very light & soft fluffy texture, very similar to the Japanese Cotton Cheesecake. 

And mostly importantly, we liked it and we thought it was GREAT. :)


Oops, and as usual, my little baking helper.

Mimi never failed to turn up whenever she hear noises in the kitchen.. :))




Light Cheddar Cheesecake 轻切达芝士蛋糕
(recipe as adapted from 星厨房 )




Ingredients材料

3 egg yolks 3蛋黄 

3 pieces of cheddar cheese slice 3切达奶酪
50g fresh milk  50克鲜奶
50g butter 50克奶油
50g plain flour 50克低筋面粉

3 egg whites 3蛋白
1/4 tsp cream of tar tar 1/4 茶匙塔塔粉
50g sugar 50克糖 



Method:

1. Using double boil method, melt the butter & cheese together with the milk, until you get a smooth texture. Set aside and let it cool.
用炖的方法,融化奶油和切达奶酪连同牛奶,直到你得到一个光滑的质感。抛开,让它冷却。

2. Add in the egg yolks into the cool cheese mixture, blend well. Add in the sieved flour, and mix until well combined.
加入蛋黄在凉奶酪混合,拌匀。加过筛面粉,混匀,直至以及结合。

3. Whisk the egg whites with the cream of tar tar until foamy, gradually add in the sugar and continue to whisk until stiff peaks.
在另一个碗里,用打蛋机将蛋白和塔塔粉打出泡沫。慢慢倒入糖直到尾端挺立的蛋白霜(乾性发泡)。 

4. Take 1/3 of the egg white meringue and mix well with the egg yolk mixture, and repeat the step until all egg white meringue is mixed up.
挖1/3份量的蛋白霜混入蛋黄面糊中搅拌均匀。然后再将均匀的面糊倒入剩下的蛋白霜中混合均匀。 

5. Pour the batter into a lined cake pan and water bake in a preheated oven of 150C for about 50 minutes.
把面糊倒入蛋糕盘,内衬烘焙纸。将烤模放置到深烤盘中,烤盘内倒入1cm高的热水。放入已经预热到150C烤箱中烘烤50分钟。

6. Open your oven door slightly to allow your cheesecake to cool for about 5 minutes, inside the oven. Remove the cake from the oven & lined paper, allow the cake to cool completely before slicing.
稍微打开烤箱门,让乳酪蛋糕在烤箱内冷却约5分钟。从烤箱取出蛋糕,让蛋糕切之前完全冷却。


Do link back to MiMi Bakery House if you have used any information as published in this blog.



This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 

2 comments:

  1. Hi Charmaine,

    You must be happy to see diligent little helpers to do little tasks for you. Your little one is so sweet :D

    No wonder these cheesecake is extra yummy... It is made with lots of love :D

    Zoe

    ReplyDelete
  2. I like the Japanese Cotton Cake but I have never tried a Cheddar Cheesecake. I am definitely going to book mark this to try!

    ReplyDelete

May Mimi Bakery House bring some fun & joy to everyone out there, who are as keen in baking as I am.