Marble Light Cheddar Cheesecake

Ingredient

Method

A: 130g cheddar cheese @ 6 slides, shredded 130ml full cream milk 40g unsalted butter B: 20g low protein flour 15g corn starch C: 3 AA egg yolks 1/2 tbsp lemon zest D:   3 AA egg whites  100g caster sugar 1 tsp lemon juice  Optional: 2 tbsp milo powder 1.5 tbsp hot water

1. Grease and line prepared pan. Place ing A in a bowl over a pot of simmering water until all melted. Set aside. 2. Add ing B and stir well and smooth while the cheese batter still warm. 3. Add ing C and stir until combined. 4. Preheat the oven to 180C with a water . Grease and line (bottom and sides) the baking pan 5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till soft peaks  6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine.. 7. Gently fold in the balance egg white mixture with a spatula, mix well. 8. Pour the batter into the prepared pan, keep 1/3 batter and mix well with milo liquid. Pour the milo batter onto the original batter, make som swirl on it to create marble. Smooth out the surface. 9. Steam bake the cake in the oven for 180C, 50 minutes or till the tester comes out clean. 10. Cool cake in pan for 5 mins before un-moulding.