Cheddar Cream Cheese Cake
Baked Cheddar Cream Cheese Cake yesterday. Using Alex Goh’s updated Cheddar Cheese Loaf recipe in his Fantastic Cheesecake cookbook. In his Fanatics Cheesecake, he re-named it as Butter Cream Cheese Loaf.
And why am call it Cheddar Cream Cheese “Cake” instead of “Loaf”? Cause I’m using a round cake tin instead of a rectangle cake tin! LOL *bo liao* I guess the 7” cake tin I use it too small as the cake seems to be too high. And the side of the cake is over bake and the center of the cake is still “wet”.
Cheddar Cream Cheese Cake
Ingredients:
(A)
250g butter
220g sugar
150g cream cheese
(B)
4 eggs
(C)
80g cheddar cheese, granted
(D)
50g milk
(E)
200g flour
50g corn flour/starch
1 tsp baking powder
Method:
1. Cream (A) until light and fluffy. Add (B) and cream until light and smooth.
2. Add (C) and mix until well combined.
3. Sieve (E) together. Add part of (D) and then part of sieved (E) alternately with stirring in between each addition. Mix until well incorporated.
4. Pour into greased and line loaf tin. Sprinkle more granted cheddar cheese on top. Bake at 180C for 50 minutes or until it cooked.
Note:
I had use a 7” round cake tin, which seems too small. I guess a 8” or 9” would be ideal.
And why am call it Cheddar Cream Cheese “Cake” instead of “Loaf”? Cause I’m using a round cake tin instead of a rectangle cake tin! LOL *bo liao* I guess the 7” cake tin I use it too small as the cake seems to be too high. And the side of the cake is over bake and the center of the cake is still “wet”.
Cheddar Cream Cheese Cake
Ingredients:
(A)
250g butter
220g sugar
150g cream cheese
(B)
4 eggs
(C)
80g cheddar cheese, granted
(D)
50g milk
(E)
200g flour
50g corn flour/starch
1 tsp baking powder
Method:
1. Cream (A) until light and fluffy. Add (B) and cream until light and smooth.
2. Add (C) and mix until well combined.
3. Sieve (E) together. Add part of (D) and then part of sieved (E) alternately with stirring in between each addition. Mix until well incorporated.
4. Pour into greased and line loaf tin. Sprinkle more granted cheddar cheese on top. Bake at 180C for 50 minutes or until it cooked.
Note:
I had use a 7” round cake tin, which seems too small. I guess a 8” or 9” would be ideal.
posted by Jasmine Riko at 1/04/2006 09:31:00 PM
6 Comments:
Jas, interesting cake. Cream plus cheddar cheese. Does it taste both sweet and savory?
Hi Angie,
I, personally don’t find it sweet. It taste almost like butter cake. Very buttery, die arh recently keep taking lot of butter. LOL
Guess there'll be more butter to come, with all the new year cookies and cakes ;p
Yah lor, that day bought 3 block home now left half block. Guess need to buy more butter and eggs next week. Thinking of making Kueh Lapis again! Eh mm zai si arh! LOL
Hi Jas,
I am interested to buy Alex Goh's Cheesecakes Fantastic baking book to practice some of the cakes. May i have your advice on the 'milk' that he uses in the book? what type of milk that it is referring to? Thanks.
Hi Jess,
It didn’t stated what kind of milk. But I usually use those UHT milk.
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