Friday, October 19, 2012

Light cheddar cheesecake 车打芝士蛋糕

When i saw Honey Bee Sweet baked this light cheddar cheesecake, remind me that i have so long did not bake this cake. When i started my blog in 2008, i was totally new in baking, the only cake i know how to bake was plain butter cake..and the 1st cheesecake was this cheddar cheesecake which is a very popular recipe from 星厨房. And i just realized that i have never recorded this recipe in my blog before..So this time, i bake again and have it record in my blog. This is a very good cheesecake recipe, with few common ingredients, you can get a light, cottony, spongy and delish cheesecake..Thanks to Hsling for sharing such a great recipe.



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Serve this cheddar cheesecake with chocolate fondue, very tasty wor..this was served in the recent Mid-Autumn BBQ party..

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see so spongy and cottony of this cheddar cheesecake !!

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My little tips to make a succes of this cheesecake:-
1. Beat egg white till stiff or at least close to stiff stage. Because we are using a cake pan that without any tube or insert at the middle (like chiffon pan)..
2. Bake at low temperature at lower rack, we do not want the cake rise too fast or too high and resulted cake deflated later. This cake will shrink a bit and go back to the same level of batter before baking, this is normal for a sponge cake.

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Light cheddar cheesecake
(recipe source: adapted from Hsling, with minor changes on the step of preparing)
*makes a 8x8 square pan

6 slices of cheddar cheese (~20g per slice)

100g fresh milk
IMG_0421 copy 100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method

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.
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 cake flour into the egg yolk mixture and make sure no lumps.
4. Preheat the oven to 150C with a steam bake (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan
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.
10. Let cake sit inside the oven for 5mins with oven door ajar. Remove from oven, immediately remove cake from cake pan, cool on wire rack.
** I will be away for a family vacation the next whole week. I have prepared daily scheduled post about my recent Kyoto and Osaka trip..feel free to check it out later..Take good care and see you all soon..


76 comments:

Yummy Bakes said...

Beautiful cake - looks so cottony soft.

sabrina 莎莎 said...

Sonia~~
i like ur picture~ specially the 5th~~ nice cotton cake~~ i like~~~

Mich - Piece of Cake said...

Great idea to use this light cheesecake with fondue... I bet its delicious coated with chocolate :)

Rose said...

Yummy. Always one of my favourite cakes.

Casey said...

This cheesecake really taste good!
Enjoy your holidays!
:)

Mel said...

Adui....so beautiful soft cottony cheesecake. I am more prefer this type of cheesecake because it can be easily finished off in just seconds!

Phong Hong said...

Sonia, the cake looks fabulous. I want to make also!

cherry potato said...

Wow, your cheesecake looks sooooooooo soft !!!!Thanks for the sharing.

Honey boy said...

Wow, very spongy and soft cake! Very similar to ogura cake! This is going to be a must try for me!! Thanks!

yvonne said...

What a beautiful cake, Sonia! It's a "lighter" version of my favourite cheesecake, hehehe~

Anonymous said...

nice looking cake & wishing you a happy holiday

Sue

Baby Sumo said...

Wow the texture is really so light and fluffy. Can I ask the cheddar slices, you mean is those Kraft cheese?

Joyce said...

The cheesecake sure looks good... so soft and tender... just like it will melt in your mouth !

Angie Ng said...

有我最喜欢的芝士蛋糕,一定少不了coffee,麻烦你了。。。嘻嘻!

Honey Bee Sweets said...

Nice horr! I love it very much too, hehehe. Hope u and your family have a fabulous holiday ya!

Angel @ Cook.Bake.Love said...

The textute is so fine.

Ur photos are getting more and more attractive. Ugrade ur camera?

Agnes said...

i really admire those who can bake such a soft and spongy cake. I have tried many times but failed terribly. By looking at this cake of yours have prompted me to try baking again, but at the back of my mind still scare to fail. @__@

Sonia ~ Nasi Lemak Lover said...

Baby Sumo, yes, you are right. Now we can even buy just 6 slices per pack..

Somewhere in Singapore said...

Enjoy your vacation ya...

Li Shuan said...

Very beautiful and soft cheesecake. I just had coffee with my sister an hour ago she brought me this cake as well. Of coz she told me u bake this lately and going to post soon. True enuf that on my way home I check my iPad n realized that u have posted this already hehe....

Enjoy your Bali trip ! See u soon

Jessie-CookingMoments said...

This cheesecake is my fav type of cheesecake! It looks very light & soft there. Did you set the timing to post your Japan's trip stories?

Ann@Anncoo Journal said...

I like your cheesecake, looks very soft and cottony indeed. Yes good to have a cup of hot coffee with your cheesecake.

Elaine said...

Enjoy your holidays and have fun and looking forward to your post! Take care

Esther@thefussfreechef said...

Very nice, i am going to try making this. Thanks forsharing! Hv a good holiday.

鲸鱼蓝蓝蓝 said...

有cheddar cheese的
我肯定喜欢:)

Liza said...

have a good holiday Sonia...

cquek said...

Oh yum, I can just imagine how wonderfully

cquek said...

Oh yum, I can just imagine how wonderfully

daphne said...

cheddar cheese is usually heavy in taste but this looks so light and soft!! I bet it's light in texture but big on taste.

suhaina aji said...

the clicks are so good. feel like taking that cake out from the screen. love it. I was in search of this recipe. I am sure going to try it out. Do u know a cheese cream topping for this cake.It was a very thin layer of cheese flavour icing. I have eaten this for our office party. Thanks in advance.
Have a wonderful vacation dear.Take care.

Small Kucing said...

Happy Holidays

Anne Regalado said...

You're going to leave us alone again ?! lol Have a safe and enjoyable trip !!!

Anyway , I've been drooling over this cake when I saw it from Honeybeesweets' blog ! Yours looks just as gorgeous ! Will try it sometime .... I always love good cheese- based cakes :D

Min said...

Sonia, I remember this cake too, first learned when I'm still new in baking. It was a good experience for me and till now I still love this recipe a lot.

divya said...

What a gorgeous cake..

Pete said...

Eh, so long I didn't eat cheese cake liao......can I invite myself over for tea and cake.....lol..

Ang Sarah said...

Hi, i just made the cheese cake. But i am v disappointed as my cheesecake stated to "deflate n collapse" half way. It actually raise v nicely until 25 mins it started to collapse. It was worse after i left it in the oven for 5 min after taking it out.
It just deflated so badly. I have followed the steps and why my cake cannot v like cotton. It looks like a compact cake. hahaha....
You advise is deeply appreciated.

Jeannie Tay said...

It does looks very spongy! I wish I could bake on looking good too!

Little Corner of Mine said...

This cake has my mouth watering! Looks so soft, cottony and spongy, I super like!

Veronica @ Minty’sKitchen said...

Your cake looks so soft and cottony. I must say your photos are fabulous. Happy Holiday!

0620 said...

I tried this recipe too
so nice and soft texture, love it
I also long time didnt bake this
as wanted to try other new and easy recipes :P

Jes's Deli Corner said...

So fluffy. I bake once before long long time ago. I feel like want to bake it again after saw your cake so nice. Do I need to cover with aluminum foil while baking?

My Little Space said...

OMG, have to bookmark this cake and going to try it out soon. Yours looks simply fabulous & smooth. Great job, sonia.
Kristy

Nami | Just One Cookbook said...

Sonia, you just gave me a major hope in baking! You started baking in 2008? 4 years ago? I'm 4 years behind you! :D this looks soooooo good! You bake more frequently than I do but I can't wait to be a great baker like you Sonia. Inspired!

Saraswathy Balakrishnan said...

very cheesy cake u got there Sonia

Shu Han said...

so interesting to see this! always only hear of using cream cheese in cheesecake, not cheddar! also, have a good holiday sonia!

Quay Po Cooks said...

I love bake cheese cake but I love it rich but I am curious to find out what this light cheese cake taste like. Shall I bake it or shall I wait until the coming CNY bloggers meet to taste yours? Hint! HInt! LOL! Hey you free this weekend to come to the Nutriplus Baking Competition to cheer for our good friend Wendy?

lena said...

enjoy your holidays!!

mui mui said...

Hi Sonia,
Your cheesecake looks so soft and cottony. Would like to try out the fabulous recipe of your in future:)

mui..^^

moi said...

Can we use cream cheese instead cheese slices? If yes, do you know how much to use?

Anonymous said...

Hi Sonia,

Do we need to keep the cake in the fridge?

Thanks,
Peishan

Sonia ~ Nasi Lemak Lover said...

Peishan, don't need to keep in the fridge if you intend to finish within 2 days.

Anonymous said...

Ok thank you Sonia:) have a nice day ahead:)

Sherry Tan said...

Hi Sonia,

Thanks for sharing all the recipe. I have tried out the light cheddar cheese cake. It came out so soft and boucy, really luv it so much. But there's a crack on top of it..may i noe wats the reason? Im using top n bottom heat, should i just use bottom heat? or the temperature too high?

Sonia ~ Nasi Lemak Lover said...

Sherry, every oven is difference, for this cake, you have to put cake tin at lowest rack and bake at medium low temp. I suspected your top heat might a bit high so resulted it crack at the top. did you keep cake tin at lower rack? do not just use bottom heat, I afraid the cake will not cook..maybe you can lower down a bit of the temp. Know your oven and I bet you can bake a wonderful cake later.

Anonymous said...

thanks for share........

Anonymous said...

i would love to make this but what is the specific weight of chedder cheese in gram you used? im so confuse with 6 slices of chedder cheese, can be too thick or too thin.

Anonymous said...

i made this yesterday, was turned out very well but not as spongy and airy as in your picture like a cotton cake. My cake is quite dense and almost like sponge cake. well but it taste good. and the melting cheese process took about 20 mins or so to melt down the 6 slices of cheese. take took quite a while.

Sonia ~ Nasi Lemak Lover said...

Anonymous,
-I bought the ready cheddar slices (to use for sandwich )from supermarket. One slice is about 20g
-you can tear the slices into small pieces then it is fast to melt.

Mandy said...

Love ur blog.. If i m using 9X9 square pan, how much ingredients to increase? Baking time? Thanks..

Julie Johnson said...
This comment has been removed by a blog administrator.
Anjali Kahlon said...

This cake looks fab. We get slightly salted cheese slices. Can I use those ? Also what u the approx weight of the cheese ?

Sonia ~ Nasi Lemak Lover said...

Anjali, appx 20g per slice

Teresa Tres William said...

Hi Sonia can I change the fresh milk into full cream or lowfat milk?

Sonia ~ Nasi Lemak Lover said...

Teresa, yes you can.

Rachel Page said...

This is love at first sight. I love everything about this cake. The simplicity and cheese flavor makes it a winner for me.

fanny said...

Hello. I want to know what kind of cake pan do you use? Non-stick? Use some parchment paper?
Hope u reply soon. Thank u :)

Sonia ~ Nasi Lemak Lover said...

fanny, i use a Not a non-stick can pan, but what type of cake pan is doesn't matter because you have to line paper on the side and bottom.

fanny said...

hello Sonia, thank u for reply :D
i already try a few times this recipe,
i bake with water bath, 60min 150'C lower rack, and plus 5min with oven door ajar. And final result the cake is gooey, the cake surface is wet, when i poke it, it stick on my finger.
Hope u can replay me again :D

Sonia ~ Nasi Lemak Lover said...

Fanny, how you bake with water bath method, your cake tin place into a larger cake tin that filled with water ? I just realized that my method (place five bowls underneath ) should not write as water bath, actually is steam bath, as cake tin is not sitting in water.

Fanny said...

Hello Sonia, thank u for ur reply, i'm so happy :D
How I bake:
1. I preheat ovent to 150'C
2. after 10-15minutes, i put a pan with hot water on bottom rack
3. i put a wire rack with the tin on it exactly on top the pan.
The wire rack prevent the tin touch the hot water.

so the sequence from bottom:
pan with hot water
wire rack
tin with batter.

The water in pan approcimately just 0.5cm high and cover all over the pan, maybe the water too much?
Should I bake the cake, until the water is going to dry and add 5-10minutes after that?

So excited for ur answer:D

Fanny said...

I said wrong about pan for hot water. It's a tray exactly, not a pan, haha sorry for my broken English

Sonia ~ Nasi Lemak Lover said...

Fanny, from what you wrote, i don't see that was a problem with the arrangement you did. What i would suggest you is either you increase temp to 160C or remove steam bake method (don't need hot water underneath), this is like what i baked for basic sponge cake method, low heat and low rack method. If i have time, i will try out this method to see the result.

Fanny said...

Hi, Sonia.
Thank u for ur reply, may i will try to increase the temperature.
Hope it will work :D

Fanny said...

Hello Sonia :D
Yesterday I made the cheesecake again, with steam bake-160'c, 1hour 20min. The cake is already not too wet. But in the middle baking proses the cake raise about 7-8cm tall, The batter before baking about 5cm tall. And after bake and cooling down, the cake become 4cm tall. The cake quite spongy, but not as good as yours(still far away haha). The side of cake is wrinkle. Any tips for that? Or I made a mistake?
Sorry, make u busy with my questions.

Sonia ~ Nasi Lemak Lover said...

Fanny, this time at least cake is not wet, from how you described the rising level, you might have over mixed the batter resulted cake deflated ( i have the same situation when i tried to make this cake with one portion mixed with cocoa, i over beaten the meringue too stiff so when i mix with egg yolk batter, i have to mix quite long so resulted overmixed). The side of the cake wrinkle is due to cake deflated and shrinkage.

http://dapurresepnusantara.blogspot.com/ said...

Thank u for ur reply, may i will try to increase the temperature.

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