Light Chedder Cheesecake - by Joyce Kwek

Light Chedder Cheesecake -

Ingredients (makes 8x8 square pan)
6 slices of Chedder Cheese
100ml fresh milk
100g unsalted butter
6 egg yolks
6egg whites (preferably cold, place in fridge after separating)
100g caster sugar
100g cake flour

• In a heatproof saucepan, place the butter, fresh milk and tear up the chedder chesee slices in.
• Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.
• Ladle big spoonful of the milk mixture into the egg yolks. Mix well and then add in the rest of the milk mixture in. Stir well.
• Sift in the cake flour into the egg yolk mixture and make sure no lumps.
• Preheat the oven to 155C with a water bath. Grease and line an 8x8 square baking pan.
• In another large mixing bowl, add the egg whites in and beat till foamy. Add in the sugar gradually and beat till stiff peaks.
• Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.Pour the batter into the prepared pan and smooth out the surface.
• Bake the cake in the oven for 50 minutes or till the tester comes out clean.
• Let cool for 5 minutes in the pan before removing and let cool completely before slicing.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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