**for a 8” round cake tin**
Ingredients:
(A)
Yogurt strawberry-135g
cheddar cheese-3pcs
cheese cream-250g
butter-127g
6 egg yolks
cake flour-80g
strawberry emulco-1 tsp
water-40ml
(B)
6 egg whites
tartar-1/4 tsp
caster sugar-114g
Preheat oven 180"c for 15min to bake for 150c 1 hour 25min- 1 hour 40minutes (in lower level)
1. Melt cheddar cheese, butter and cheese cream over a double boiler. Cool the mixture. Fold in the flour, egg yolks,yogurt strawberry , water , strawberry emulco and mix well.
2. Whisk egg whites with cream of tartar & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well.
4. Bake cheesecake in a water bath for 1 hour 25min to 1 hour 40 mins or until set and golden brown at 150"c(Depend on different oven)
6 egg whites
tartar-1/4 tsp
caster sugar-114g
Preheat oven 180"c for 15min to bake for 150c 1 hour 25min- 1 hour 40minutes (in lower level)
1. Melt cheddar cheese, butter and cheese cream over a double boiler. Cool the mixture. Fold in the flour, egg yolks,yogurt strawberry , water , strawberry emulco and mix well.
2. Whisk egg whites with cream of tartar & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well.
4. Bake cheesecake in a water bath for 1 hour 25min to 1 hour 40 mins or until set and golden brown at 150"c(Depend on different oven)
