Monday, June 24, 2013

Cheddar Cheesecake : Bake-Along #46, Theme - Cotton Soft Cheesecake

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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 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


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 :

  1. Grease and line the sides and bottom of a 18cm round mould, base with greaseproof paper.
  2. Cook ingredients A over double boiler until the cheese melts completely. (stirring with a hand-whisk)
  3. Remove from the heat. Add in ingredients B, mix until well-blended. Add in ingredients C, mix until well-combined.
  4. Whip ingredients D until stiff and add it into above mixture, mix until well incorporated.
  5. Pour it into the prepared mould.
  6. Bake at 150C in water bath for 50 minutes.
  7. 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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39 comments:

  1. Hi Joyce, lovely cheddar cheesecake. I plan to bake this. But my MIL doesn't take cheese. So I have to skip this one and bake her another cake. I saw interesting bakes for upcoming events. I will join in Bake Along event pretty soon.

    WISH YOU HAVE A NICE DAY.

    ReplyDelete
    Replies
    1. Hi Angeline,
      Yes, not everyone like cheesecakes! I have a few friends who does not take cheese at all! Join us whenever you can! You have a nice day too!

      Delete
  2. I have been looking forward to this weeks theme as I have never made this kind of cheesecake. I am interested to know what it tastes like.

    ReplyDelete
    Replies
    1. Hi Angela,
      The cake is very spongy cottony soft. This particular recipe that I've made is on the salty taste, as it uses cheddar cheese. There are a few recipes online that uses cream cheese and has good reviews, you may want to give that a try.
      http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/2312/Recipe.cfm
      I may bake this too, sometime this week.

      Delete
  3. This cake looks nice and i seldom eat cheese cake, don like too strong cheese cake.

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  4. Oh Joyce, this cake is GORGEOUS ! It seems so soft !

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  5. Hi Joyce ,
    This is a must have , it do look so delicious , the family will love it .
    Thanks fo dripping by see you soon .

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  6. This looks so smooth and cotton soft!

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  7. I love this Joyce and look absolutely heavenly!:)

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  8. Oh my God, that looks divine! Look at the height of that pillowy cheesecake...Delicious.

    Velva

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  9. Hi Joyce
    Your cheesecake look beautifully baked. Cheesecake is my favourite.

    ReplyDelete
  10. Joyce, your cheesecake is beautiful! I am thinking of resuming my battle with this cheesecake and taking part in this bake along. Wish me luck!

    ReplyDelete
  11. Hi Joyce,

    This bake has been quite challenging for me. With all these cotton cheesecakes baking, I have realized that it is better to slightly over-bake the cake than to under-bake it. No wonder that you are baking your cake with an additional 40 minutes.

    Your cake looks great!

    Zoe

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  12. Wow! Your cheesecake is standing very tall and not shrinking at all! I have tried many times and still get shrinking cakes, sigh!

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  13. Delicioso torta de queso esponjosos como el algodón perfecto me encanta,saludos y abrazos.

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  14. Your cheesecake looks nice, standing tall and magnificient. Would love a slice now!

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  15. I have only seen this kind of cake with cream cheese- the cheddar sounds lovely too. It looks soooooo soft! :)

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  16. Hi Joyce, that is a very nice looking cheesecake!

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  17. Hi Joyce, I prefer to use cheddar cheese slices instead of cream cheese to bake this cake. I agree, it's yummy nice. Looks like I have to bake this soon but I have already posted this recipe before and lazy to repeat posting it lah.

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  18. Joyce, your cheddar cheesecake looks good especially for tea :)

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  19. Hi Joyce, your cheesecake looks beautiful! I wish to have one slice now :)

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  20. I love Japanese cotton cheese cake, yours looks really nice, may I have one piece?

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  21. Hi Joyce, love your cheese cake, so soft and moist. I sent you an email about the Food Panda giveaway. Let me know if you didn't receive it. Thanks!

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  22. your cheesecake looks so professionally done! so uniformly browned! ^__^

    victoria

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  23. Eileen, hundred eighty degreesMonday, June 24, 2013

    Hi Joyce, pardon me from MIA. I've been or rather I'm still busy with the current job....sigh!! Your cheesecake looks so comforting :)

    ReplyDelete
  24. good evening joyce, you baked additional 40 mins, no wonder you said very kanchiong! i remember sonia and honey bee also baked a cheesecake before using sliced cheddar but i'm not if it 's the same one. That's a lovely slice there, joyce . Whereas yours taste slightly salty, mine almost like a sponge/chiffon with very light taste :)

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  25. The texture looks amazing! Perhaps some sweet berries would help sweeten it a bit.

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  26. Hi Joyce, your cheddar cheesecake looks lovely with soft & fluffy texture! I just baked the sweet version of this cheesecake for the 1st time. Now I'm tempted to make this version of yours for my fussy family ! Maybe I've more luck with this savory version. ;)

    ReplyDelete
    Replies
    1. Next time I bake this cheesecake I'll place it on wire rack to cool. Thanks for the tip! ;)

      Delete
  27. It looks gorgeous, Joyce! But I think I'm with you...preferring a totally sweet version (or else a cheddar cheese cheesecake without sugar).

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  28. Beautiful cake - can i exchange my lemon cheese cake with yours? Looks so cottony soft...

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  29. Joyce, this cheesecake with cheddar cheese looks awesome, beautiful texture. I need to try this recipe...
    Thanks for the recipe and have a lovely week :D

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  30. This sounds amazing! Can't believe it's made with Cheddar, looks wonderfully light.

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  31. What a unique cake. It sounds amazing but I'm not sure how I would serve it. I'll have to puzzle this a while. Thecake has lovely texture and I'm sure it is delicious. I hope you are having a great day. Blessings...Mary

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  32. Hi Joyce, interesting twist with cheddar! Looks delicious as well :) My cake didn't turn out very well so I decided to skip the bake this time, hopefully will be able to join the next bake!

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  33. Joyce , I'm planning to try this recipe before but I ran out of sliced cheddar at that time but will surely bake this sometime :D The height of the cake sure looks impressive ! Lovely texture as well :)

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  34. olá, eu tentei fazer este bolo, mas as unidades de medida aqui no brazil são diferentes. por isso não deu certo... o sabor ficou bom, mas ele desmoronou quando tirei ainda quente do papel manteiga. poderia passar a mesmo com as unidades de medida em colher/ xícara ficaria mais fácil...

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