Cheesecake:
A:
120g full milk
140g cream cheese
35g shredded cheddar cheese
65g butter
B:
125g flour
35g corn flour
6B egg yolks
1B whole egg
1tsp baking powder
C:
6B egg whites
80g sugar
1tsp lemon juice
1/4 tsp cream of tartar Cream cheese filling :
180g cream cheese
80g condensed milk
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) at low speed for about 30 – 45 seconds till smooth. Add in condensed milk and continue beat until smooth.
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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