A flavored light cheddar cheesecake. The fragrance of the strawberry paste is really strong!
Strawberry swirl light cheddar cheesecake (adapted from Honeybeesweets88)
- 4 slices cheddar cheese
- 100 ml milk
- 100 grams unsalted butter
- 6 eggs, separated
- 100 grams castor sugar
- 100 grams cake flour
- 2 tbsp Pastarom strawberry paste
- Grease and line an 8×8 inch square pan. Wrap the base of the pan with aluminum foil. Prepare a roasting pan for water bath.
- In a bowl placed over a small pot of simmering water, add in milk and butter. Tear up the cheddar cheese slices and place them in. Stir until everything is melted and combined. Take off from the heat and place aside to cool for 5 minutes.
- In a large bowl, place the 6 egg yolks and scoop in 2 tbsp of the cheese mixture from step 2. Whisk until everything is combined. Pour in remaining cheese mixture and whisk until combined.
- Sift in flour to the egg yolk cheese mixture. Whisk until combined. Set aside.
- Preheat oven to 155 C. Start boiling water for the water bath.
- Whisk egg whites until soft peaks. Gradually add in sugar and whisk until stiff peaks.
- Fold in egg whites to the egg yolk cheese mixture in 3 parts.
- Scoop out 3 tbsp of the batter to a small bowl, add in strawberry paste and mix until combined.
- Pour main batter into the prepared tin. Dollop in strawberry batter and swirl lightly with a knife or skewer.
- Bake in water bath for 60 minutes or until a skewer inserted in the cake comes out clean. Cover top with aluminum foil to prevent over-browning, if necessary.
I used 4 slices of cheddar cheese because that was all that was left. I remembered placing aside 6 slices to use for this cake. Strange. Guess my dad pinched 2 slices to eat, thinking nobody wanted to finish the cheese. Duh.
Soft, light and utterly delicious! The strawberry paste gives a fruity fragrance and added tang to the cake. Check that the paste you use does not have added sugar. If it does, adjust the sugar amount in the cake accordingly.