3 cheese cotton cheesecake

3 cheese cotton cheesecake

My first attempt at drawing cartoon on a cake. Yes, that is a bear.

The happy part is, everyone whom I asked realised it is a bear. Haha. That means my drawing isn’t as bad as I thought.

This is another “yolk-less” cheesecake, this time made with 3 different types of cheese, just to try out the taste. Quite inspired by the bake cheese tart I ate in Hong Kong. That tart was saltier, had a stronger cheese taste and was more gooey in texture, though after refrigeration the texture did turn slightly harder. I’ll try making that tart someday.

3 cheese cotton cheesecake

  • 30 grams cake flour
  • 10 grams corn starch
  • 1/4 tsp salt
  • 200 grams heavy whipping cream
  • 125 grams cream cheese
  • 3 slices cheddar cheese
  • 15 grams parmesan cheese
  • 30 grams caster sugar
  • 3 tbsp sweetened condensed milk
  • 30 grams unsalted butter
  • 1 – 2 tbsp lemon juice (add 2 tbsp if you like a tangier taste)
  • 1 tsp vanilla bean paste
  • 200 grams egg white
  • 1/4 tsp cream of tartar
  • 30 grams caster sugar
  • 2 tsp cocoa powder
  1. Grease the sides and line the bottom of a 7 inch round pan. Do not use the type with removable bottom. Prepare a 10 inch round pan to use for water bath for the cake.
  2. Preheat oven to 200 C. Start boiling water for use for the water bath.
  3. Sift cake flour, corn starch and salt in a bowl. Set aside.
  4. Whisk heavy whipping cream into stiff peaks. Set aside in the fridge.
  5. Melt the 3 types of cheese over a hot water bath. Whisk to smoothen.
  6. Add in caster sugar and whisk to combine.
  7. Remove from heat, add in unsalted butter and whisk to combine.
  8. Add in lemon juice and vanilla bean paste. Whisk to combine.
  9. Add in sifted dry ingredients. Whisk gently to combine.
  10. Gently fold in whipping cream until well combined.
  11. Whisk egg white until frothy. Add in cream of tartar and whisk until bubbles become smaller.
  12. Gradually add in sugar and whisk until just before soft peaks.
  13. Fold in meringue to the cream mixture 1/3 at at time.
  14. Scoop out about 2 tbsp of mixture. Sift in cocoa powder and mix well to combine. Scrape into a small disposable piping bag.
  15. Pour the rest of the mixture into prepared pan and rap a few times on the counter top to get rid of large bubbles. Place pan into the 10 inch round pan.
  16. Snip a tiny bit off the end of the piping bag and carefully pipe whatever design or cartoon you want.
  17. Carefully pour hot water into the 10 inch pan until it reaches about halfway of the height of the 7 inch pan.
  18. Bake on the lowest rack in the oven for 18 minutes.
  19. Lower temperature to 160 C and bake for another 12 minutes.
  20. Turn off the oven and leave cake in the oven for 30 minutes.
  21. Open the door of the oven slightly for 10 minutes.
  22. Remove cake and jiggle pan to loosen cake.
  23. Turn cake over onto a plate lined with grease proof paper. Place another plate over the bottom of the cake and turn over carefully. Remove the parchment paper.
  24. Chill the cake in the fridge for at least 4 hours before serving.

3 cheese cotton cheesecake1

This cheesecake got the thumbs up from my friends here at work. The taste is smooth and salty sweet with a light airy texture. I’m using aged egg white so it is dry and slightly grainy when I whipped it up. This possibly caused the more crumbly texture in the cake.

This cake does not taste as rich as the egg white cotton vanilla cheesecake I made a few weeks back, because of the addition of cheddar and parmesan cheese.

Using the method above, the cake didn’t crack, though it did rise about 1 1/2 inches above the rim of the pan. It came out somewhat lop-sided too, possibly because of a large pocket of air in the batter. By the 13th minute of baking, the top had already browned a lot. I had to cover with an aluminium foil, otherwise the cartoon design would not be seen. 🙂

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