Light Cheddar cheesecake - by Audrey Sim‎

Light Chedder Cheesecake 

Ingredients (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.