This is something different from my favorite rich cheesecake that i always bake. From people who know me well, i always prefer rich cheesecake. The mild and cotton cake like texture is not my priotiry. It's just that i trust the recipe from Hsling so much that, i will give it a try.
To my surprise after first bite, the texture is SUPER SOFT like cotton! Even my children like it so...so much. You can taste the richness of eggs and it just like a sponge cake, with a little bit of savory flavour of cheddar cheese. It's a pity that the flavour of cream cheese is missing.... :(
As i never ever use cream of tartar in my baking before, i don't have it in my kitchen. I just substitute it with baking powder.
Afterall, there 's no disappointment for this recipe.
Recipes from HslingCheddar Cheese Cake V. 2
65 superfine flour
1/2 tsp cream of tartar (i use 1 tsp baking powder)
60g cream cheese
3 pcs cheddar cheese
1. Put butter, cream cheese, milk and cheddar cheese into a bowl to cook by gas, in a pot fill with water. And leave to cool.
2.Whisk 4 egg whites and cream of tartar in to peak foam. Slowly add in sugar bits by bits and continue to whisk.
3. Stir in 4 eggs yolks into the cool cheese mixture. Then fold in flour.
4. Fold in the eggs white into egg yolks mixture by three portions, gently.
5. Steam-bake for 45 mins at 160C.
just to double confirm about the part of your ingredient; 65 superfine flour. what does it mean? 65gram of superfine flour or 65tsp of superfine flour? if thats the name for the flour then please do tell me the amount of flour needed.