Strawberry Yoghurt Cheddar Cheesecake by Hou Lifen


Ingredients: (using 7 inch round cake tin)

*A*
cheddar cheese 6 pcs
Strawberry yoghurt 140ml (1 cup)(i use meiji brand)
butter 100g
5egg yolks
2 tbsp honey
2 tbsp no-sugar strawberry jam
cake flour 60 g
corn flour 30 g
salt 1/4 tsp

*B*
5egg white
sugar 50 g
cream of tartar 1/4 teaspoon

METHOD..

Preheat oven @150"c for 15min to bake for 1 hour- 1 hour 10 minutes (in lower level)

1. Melt cheddar cheese, butter and strawberry yoghurt over a double boiler. Cool the mixture. Add in the egg yolks, honey, strawberry jam and mix well. Fold in the flour 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. Pour into a 7-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil, to prevent seepage. Add hot water in the tray up to half way
4. Bake cheesecake in a water bath for 1 hour to 1 hour 10 mins or until set and golden brown at 150"c
5. Leave to cool in oven with door ajar, about 30mins . Sudden changes in temperature may cause the cake to cool too quickly and collapse.
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