Cheesecake:
A:
120g full milk
140g cream cheese
3 slides of sandwich cheddar cheese, (60g)
25g butter
B:
70g flour
30g corn flour
5B egg yolks
pinch of salt
1tsp baking powder
C:
5B egg whites
100g sugar
1/4 tsp cream of tartar Cream cheese filling :
250g cream cheese
150g heavy cream
50g mascarpone cheese
30g caster sugar
1tsp vanilla extract
1/3tsp salt
topping: Cheddar Cheese, shredded | 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 step (1) into the ing B 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 7" square cake pan and tap to remove bubble.
6. Bake at 170C for 50-60mins or until golden brown with bain marie method.
7. Slide the cake into two layer.
8. Frosting: In a bowl, beat cream cheese (room temperature) and salt at low speed for about 30 – 45 seconds till smooth. Add in sugar and vanilla extract, beat for another 30 seconds till smooth. Add in whipping cream. Beat at medium speed until stiff peaks form. Note: Whipping cream gets thick fairly quickly and hence, you should use medium-low speed. Over beating will cause the cream to separate.
9. Place one layer of cake on working station. Apply about half of the cream cheese frosting evenly on top. Cover with the other layer of cake. Again frost the top till evenly coated. 10. Gently coat the top with shredded cheddar cheese. Chilled the snow cheesecake at least an hour before consume. |
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