Wednesday, July 18, 2012

Light Chedder Cheesecake

I love light cheesecakes. It satisfy a craving and yet less guilt involved. I have tried a few versions of light cheesecakes before, all light and creamy but still has a slight differ in texture if you ask me. The first Feather light cheesecake I attempted has a large amount of milk in the recipe, and so it has a more milky taste to it. As for the Japanese Light Cheesecake I tried, it is creamier with a higher ratio of cream cheese. However the lemon juice used in the recipe really "brightens up" the taste, makes it even easier to down. (吃了不会逆).

The light Chedder cheesecake recipe I'm posting today is also uniquely different in taste and texture. With the use of Chedder cheese gives this cake a slight salty taste instead of the usual tang from cream cheese....I like it. :)
This looks so ordinary, but it taste all so good. The slight bouncy texture of the cake makes eating it very delightful. I wouldn't say this is creamy texture, but rather a light creamy cheese after taste. The slight salty and sweet gives it well balanced taste, even my picky sister said it's perfect. :D
I got this great recipe from 星厨房, will re-post it here for easy reference. ;) Thanks hsling!

Ingredients for Light Chedder Cheesecake (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.
Love this cake. In fact I have baked this twice and planning to bake it again next week, heehee. :D It's simple to whip up and it never disappoints. Main thing to remember for this recipe is to beat your egg whites to the right consistency. :)

Okay all, gonna keep this a short one. Will try to post again this week...since I have way too many backlogs...(*_*")
Have a good evening all. (^o^)

50 comments:

鲸鱼蓝蓝蓝 said...

我喜欢这个口味的蛋糕
刚刚才想做
怎么知道cheddar cheese没有了

Honey Bee Sweets said...

真的阿,那快些去买吧。^_^ 我家那两小很爱吃那cheddar cheese slices,所以我的冰箱里一定会储藏一些。^_^

Yummy Bakes said...

Wah ... really looks smooth and soft. I also want to make ... haha! Bee, thanks for sharing.

Mich - Piece of Cake said...

Hi, the texture is so perfect! Well done. I have never tried to make this (no courage) but your recipe seems easy enough. Maybe I should just do it!

Joyce @ Chunky Cooky said...

The cheesecake indeed looks so soft and tender...

Kitchen Corner said...

I would love this cheesecake too! It bouncy and spongy texture makes me drooling. Very tempting!

DG said...

Look so soft & yummy! Actually I prefer cheddar to cream cheese cake, cause it has more cheese flavour.

Veronica's Kitchen said...

Oh I like this cake. It looks good, light,soft, spongy and bouncy. I can't wait to make this. Look out for my cake, is on the way ve......ry soon.
Thank you for sharing.

My Little Space said...

Oooo...Bee Bee, I want some too! Your cheese cake looks simply marvelous. Very smooth & tempting! Slurpppp....
Hope you're enjoying your day. It's been raining almost everyday over here.
Kristy

Kimmy said...

This is the type of cheesecake that I'll love to try and eat. Thanks for sharing.

Anonymous said...

Scrumptious looking cake! How many ounces of cheddar cheese is used in the recipe? Thanks in advance for replying.

Honey Bee Sweets said...

Thanks Yummy Bakes. :)

Hi Mich. Actually my first attempt was not as good as this. But as the saying goes, practice makes perfect right. :) I'm sure you can do it too!

Thanks Joyce. :))

Hi Grcae! Nice to see you in the blogsphere! This is a real easy cheesecake recipe, you should try it. Perhaps your little man will love it too. :)

Thanks Doris. You are right about that, cheddar cheese has a slightly stronger and salty taste to cream cheese. I don't mind either one, hahaha!

Honey Bee Sweets said...

Hi Veronica, I would love to see your post on this cake! Happy baking. :))

Thanks so much Kristy. :D Oh the weather here is crazy too, it rains like cats and dogs and then it'll be so hot again....need to stay away from such weather and keep oneself healthy. :)) you have a great day too my friend.

Thanks for dropping by Kimmy. Hope you will try this out too.

Hi anonymous, pls kindly leave a name for me to address u better next time. For six slices will be approximately 3.8oz.

ReeseKitchen said...

I wanted to make a cotton cheese cake for so long but keep postpone it....think I should start making these few days...hehe!

Sonia ~ Nasi Lemak Lover said...

I remember this Hsling's recipe,very popular at the time when i first started my blog. If you did not post it, i have almost forgotten this recipe, hehehe..nowadays keep trying new recipes,seldom try back old recipe..Ya, i like this cheesecake, light and slightly salty, good one.

Anonymous said...

hi,
i tried this recipe last friday and i must say it is a really good recipe! the whole cake was finished by my family (2 adults and 3 kids) in one morning! contrary to what some pple said, i personally find that the cheese taste is not as strong as those made with cream cheese and best of all, there is no cheesy aftertaste. and of course, sliced cheddar cheese is slightly cheaper than cream cheese. but next time, i will increase the sugar a little. thks for sharing such a great recipe!
regards
octopusmum

lena said...

hi bee, if you look at my blog, there's only one pathetic cheesecake in my blog. why? dont know why..kind of a little afraid of making them..especially baked ones..but still love eating them, rich or light! I will be most happy if you're baking these for me:D

HK said...

時常在你的家潛水,你的烘焙手藝很棒!
第一次試了這個chedder cheese cake,
味道很好,不過拿出來不久卻下沉了,
請教高手,是哪裏出錯呢?
thks.....

Honey Bee Sweets said...

Reese, I'm sure you will find time to bake this. Plus your girl love cheese, this is the one for her, try it!

Sonia, your are so right about forgetting all those classic and simple bakes we all used to love. Yes, it's good to bake them again.:)

Hi octopusmum, so glad that your family love this so much! My family loved it too. ;) I try not to increase the sugar level because I worry the sweetness will mask off the nice mallow cheese taste, no?

Lena, of course I'll gladly bake this for you! When are we meeting? Heehee....

HK, 非常欢迎你到我家!不敢当,我还有很多学习的地方呢。^_^ 关于这种蓬松cheesecake出炉后会下沉是比定的。只要是冷了还是松软就还好。重要的是你的蛋白要打的够发(stiff peaks)。还有混蛋黄和蛋白的时候要小心。你烘炉temperature不要太高也是。祝你下次成功哦!

Honey Bee Sweets said...
This comment has been removed by the author.
HK said...

Bee Bee, (我跟大隊這樣稱呼你 :P)
我看着它下沉,我的心也跟著沉了,哈!
還好冷了還是鬆軟的!
蛋白我有打得够发,可能混蛋黄和蛋白時做得不夠好吧?
我會再試,謝謝指教哦!
以後會常來你家偷師!︿_︿

Anonymous said...

HI Bee Bee

thks for the reminder! will take note not to add too much sugar...
btw, can i ask u sth about your KA mixer which u bought from US? i was looking up sth in table for 2 blog and read that you bought your KA mixer only at US$219. May i know where did you get the mixer from, what colour/model and how much did you pay for the shipping cost? also, what about warranty? you may want to email me at spyap03@gmail.com ...sorry for so many questions, i may be going to the States end of the year and am thinking if i should lug a KA mixer back..
regards
octopusmum

Honey Bee Sweets said...

Hi octopusmum, I actually got my KA about a decade ago, hahaha! Believe it or not, but it is still in good condition. :) I got it at a store which is no longer existing now in CA. I guess most store in US that carries KA is not ex, so you can safely get one. Bare in mind you will need a transformer to be able to use in Sg. My husband got one for me in sim lim...but I have no clue what watt it is , haha!

Honey Bee Sweets said...

HK, 随时欢迎你来。 ^_^

Anonymous said...

HI Bee Bee

thks for the quick reply.can u still remember how much you pay to ship it back, if it is just this item? thks
octopusmum

Honey Bee Sweets said...

It was one of the thousand of items I shipped back during my relocation...so I can't tell you how much.

Anonymous said...

hI Bee Bee

no worries! thks

regards
octopusmum

Passionate About Baking said...

Wow! This light cheesecake looks very good! Very evenly baked too! Yummy!

Anonymous said...

Hi Honeybee,
I have just started baking. One of your instructions says to '• Preheat the oven to 155C with a water bath'. May i know how this is done ? Many Thanks :)

veeveeMum

Honey Bee Sweets said...

Veeveemum, basically just place a dish/ tray(big enough to accommodate the cheesecake pan with some allowance)in the oven first, then pour water which will level up to 1/2 way up the cake pan. Then preheat the oven to 155C. Once preheated, place the cheesecake pan wrapped with aluminum foil at the base Into the water bath in the oven. If still not clear, try googlinG "bake in water bath", I'm sure you can find more pictorial demonstration online.

Anonymous said...

Thank you for sharing this recipe. I tried it and love it! In fact I may like it a bit more than the one using the cream cheese simply because it is pretty similar texture wise but this one tastes a little cheesier to me. Cheaper to make too, which is a bonus. Cheers!

Sw

Esther said...

Hi Honey Bee Sweets! I tried this cake today, but my bottom turned out really soggy. :( This always seems to happen for some of my cake recipes that require several eggs. I don't know why it's like this. It's kind of rubbery on the bottom. Do you know what I did wrong? Thank you!

Honey Bee Sweets said...

Hi Esther, long time no see, hope you are doing well. Well, I am thinking you have not fold your whites and egg yolk mixture properly before pouring into the pan. Thus the denser portion might have snak down to the bottom And thus creating that rubbery later. Another reason might be your oven temp, you might need to place your pan to the middle rank so that proper heat flows underneath the pan as well. My last guess would be the pan itself, some pans have materials that are not as better heat conductors, does the base might not be properly heated throughout the baking. Well, all these is my speculation, so I guess the best bet is ou try to know and elimate the problem slowly, good luck!

Anonymous said...

Hi Honey Bee Sweets, thank you for sharing this recipe. I baked this 3 days in a row because my sons love it very much. May I check with you if I want to bake this cake into 3 layers in 8 inch round pan, should I double the recipe or 1.5 times the recipe? Thank you once again:)

Cheers,
KF

Honey Bee Sweets said...

Hi KF, I'm glad ur son likes this cake. Well I don't really know how tall you want your 3 layers to be, so I would say 1.5x to be on the safer side, else 2x recipe will be a bit much to handle. Happy baking!

Anonymous said...

Hi

I tried baking it today n not successful. Is not fluffy. Quite hard n crust was dark brown. So sad.

Any idea what I did wrongly. I followed the measurements

Regards
Charmaine

Anonymous said...

Sori to add on. It taste rubbery. Arggg so sad

Honey Bee Sweets said...

Charmaine, Did u bake in a waterbath as instructed in the method? What temperature did u use? If u follow my recipe closely then I seriously don't know what went wrong.

Anonymous said...

Yup but I din know that my baking tray has to be inside the hot water. I put it on another tray on top of the water. I used 550 and heat for fifty min

Anonymous said...

I mean temp 155 for fifty mins

Anonymous said...

Hi honey bee sweets !!!

I have succeeded !!! So happy. is fluffy n a bit moist :) love it. I guess it came out wrong yesterday cause I Dun understand the meaning of baking in water bath.

Thanks

Anonymous said...

Hi,
thanks for sharing this great recipe.
I tried and like it so much.

Regards.
Evelyn

Lilian Sng said...

Hi,
can I check if I can substitute the milk with whipping cream, as I hv some left over from the no-baked cheesecake I just made? If I buy a packet of milk, I will hv more leftovers to clear. Thank you.

Honey Bee Sweets said...

Lillian I've not tried using whipping cream before in this recipe so I cannot guarantee the same results

Chan Shirlyn said...

I tried baking today and not successful. The egg white was not able to beat till fluffy. May I know how long is require if using a mixer and using high or low speed? So sad :(

Unknown said...

can I substitute mail with water, butter with oil?

Patricia said...

Do you have to leave the cake in the oven for a while before taking it out??

Feeling WONG said...

Can I use kraft cheese slice ?

tan smith said...

Hi honey bee I just came across this blog n very interested in baking may I know what is cake flour or any other flour to replace cos I can't find this in my country.

TSS said...

I tried yesterday and turn out terrific. My colleagues love them so much that started to "place order." All credit goes to you for sharing the recipe and tips.
I have a query to check with u. I do not hv a big oven but would like to bake 2 portion of the cakes. Can I prepare 2 portions at the same time but bake 1 at a time? Will the waiting batter gets flaten or runny?