Wednesday, September 29, 2010

Cheddar Cheese Cake

I am a slave of cheese. I believe cheese have some magic on the tongue. I was in love with cheese cake for the first time at the time I tried cheese cake from Cizz in Bandung (a city in west java Indonesia). Since I moved to this industrial city, I rarely had the chance to come and visit that cozy store of Cheese Cake which sells lots of variety of cold cheese cakes. Luckily I am in love with baking now, and I started to look for the best cheese cake recipe. I found several recipes, this recipe that I will share to you is one of the recipe I've found. It was, again, submitted by a member of NCC, Mama Aljo. This is an economic version of Japanese Cheese Cake. She used cheddar cheese as substitute of cream cheese and milk as substitute of whipping cream. This type of cheese cake is a au ban marie baked cheese cake. It means that you have to bake it in a waterbath, so that you will have a moist cotton cheese cake that no one could ever resist. 

Here is the recipe :

Cheddar Cheese Cake 
Source : Aljo's Mom of NCC
with some modification by me

A Ingredients
130ml of milk 
40gram of Butter
125gram of grated Cheddar Cheese 

B Ingredients
20gram flour
15gram corn starch
1 tsp of grated lemon 

C Ingredient
3 egg yolks

D Ingredient
3 egg whites
1 tsp of lemon zest
100gram castor sugar

E Ingredient
Appricot jam

How To
  1. Prepare a 18 cm round baking pan, line with baking sheet and grease butter. 
  2. Mix A ingredients in a stainless steel pan, heat over a shimmering water. Heat to blend.
  3. Add shifted B ingredients, mix thoroughly
  4. Add C ingredients one by one, and mix thoroughly 
  5. Mix D ingredients to form a soft peak, add 1/3 part into the mixture mix thoroughly
  6. Transfer the mixture into the rest part of white eggs 
  7. Pour batter into the pan, put the pan over another pan*
  8. Put the pan inside the oven, and add boiled water into the below pan
  9. Close the oven, baked for around 60 minutes with 150 C temperature
  10. Once the top side turned golden yellow, turned the oven off, and cool the cake inside the oven (do not open the oven door until cakes are completely cooled)
  11. Spread appricot jam diluted by hot water over the cakes, and decorate the cake as you wish (I sprayed whipcream over and topped mandarin orange on each cake)

*) Use a pan which height is not more than 1/3 of the main pan. 

I made this cake for Big Bee Club eid meeting last week, and two moms said it tastes good.... happy to hear that (and did not get any feedback from the rest of them). However I personally think this cake is almost as good as the Japanese Cheese Cake though it's using a much cheaper ingredients. 
You really have to try this recipe, and later on please tell me do you like it as much as I do... :)

Thanks for reading and have a good day.