Cotton Tri-cheesecake

 

Ingredient

Method

A: 90g full milk/heavy cream 125g cream cheese 2 slides of sandwich cheddar cheese, (40g) 20g butter B: 35g flour 20g corn flour 3B egg yolks pinch of salt C: 4B egg whites 80g sugar 1/4 tsp cream of tartar         Topping: Parmesan cheese powder

1. Cook all ing A with low heat until all melted. Pass through a sieve to remove big lump. Set aside and cool completely. 2. Mix the ing B into step (1) with hand whisk until a smooth paste is formed and no lumps are visible. 3. In another clean mixing bowl, whisk egg white and cream of tartar until bubble stage, gradually add sugar and whisk until soft peak form.  4. Add ⅓ of meringue from (3) into (2) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 5. Pour batter into 6.5' cake pan, topped with parmesan cheese powder. 6. Bake at 170C for 50-60mins or until golden brown with bain marie method.