Monday, 13 June 2016

Alex Goh's Cheddar Cheesecake


Do you remember the cheesecake that jumped off the table? I wasn't about to give up so easily. I had another go last Saturday. But no. No success. Because ooopss!!! IT did it again!!


It reeked of cheddar cheese in spite of the vanilla essence I added. 

What a big old mess >.< Then it occurred to me that the reason the cake failed to set, even after more than 1 hour in the oven, was the pan size. Ah......

The recipe calls for an 18cm pan (approximately 7 inches) but I mistook that for 6 inches. So I used my tall 6 inch pan. The batter filled the pan nicely, and though the top and bottom of the cake was cooked, the inside was still half done.

My bad. No wonder I ended up such a mess. So I corrected the situation by using my 7.5 inch springform pan.

That poon choi platter from Chinese New Year is really very useful.

I started immediately after cleaning up the mess. How's that for determination? If only I was that gung ho when I was studying for my exams.

And guess what? Look. Look.


As smooth as a baby's bottom. Nary a crack nor a sinkhole in sight. The extra 1.5 inches pan size made a lot of difference.

Please excuse me while I admire my cake.

I couldn't wait to have a taste. But really, you should not slice the cake while it is still warm. Wait for it to cool down completely or else this is what you will get.

Messy cut.
But when you eat this warm..........ooohhhh.........it melts in your mouth. For ultimate indulgence and total disregard for other people, take a spoon and dig into the cake. Don't bother to slice hah..hah...


You don't know how happy I was when this cake turned out right. I was on cloud 10. I floated so high that I baked another one the next morning. 


Well, I finished up all my cheddar cheese and milk, so I need to replenish my supplies. So here's the recipe which I adapted Alex Goh's Baking Code. 

I basically halved the cheddar cheese used because the smell is quite strong when I used the original amount. This cake is good for people who love cheese and want their cheesecake very cheesy. 





Cheddar Cheesecake
Recipe source : Adapted from Baking Code by Alex Goh (page 46)
Note : Alex Goh's instructions are very brief and concise but I have auntified (aka long winded) it for the benefit of my future reference and for readers who are still new to baking.

Ingredient A
- 120ml milk (original recipe 130g)
- 40g butter
- 60g cheddar cheese (3 slices)(original recipe 125g)
- 1.5 tsp vanilla extract (none in original recipe)

Ingredient B
- 20g plain flour
- 15g corn flour

Ingredient C
- 3 egg yolks (original recipe 2 egg yolks)

Ingredient D
- 3 egg whites
- 80g caster sugar
- 1/8 tsp cream of tartar

Method :
1. In a bowl, add milk, butter and cheddar cheese. Place the bowl over a pot of simmering water to melt butter and cheese. Keep stirring until mixture is smooth. Take off the heat and set aside.

2. In another bowl, whisk plain four and corn flour to combine. Then sift and set aside.

3. Meanwhile, add egg yolks into the milk/cheese/butter mixture (it is OK if the mixture is still warm but not hot). Add vanilla essence, if using. Then sift in the flour bit by bit and fold into the mixture until evenly mixed. (This mixture is runny and there may be some small lumps of flour. Can sieve the mixture but I find it unnecessary)

4. In a mixing bowl, add eggs whites and cream of tartar. Using a hand mixer, beat egg whites until foamy and gradually add sugar. Beat until stiff peaks.

5. Take 1/3 of the stiff egg whites and mix into the milk/cheese/butter mixture. Then pour this mixture into the remaining stiff egg whites and fold until evenly mixed (I used my bare hand to do this, you can use a spatula or a whisk).

6. Pour batter into a lined 7.5 inch springform pan and bake in a waterbath at 140C for 1 hour 10 minutes or until cake is fully cooked.

7. Leave the cake to cool for 20 minutes in the oven with the door ajar.

8. Remove from oven, unclip the pan and leave the baking paper on for 20 minutes.

9. Let cake cool completely before slicing or chill in the fridge first.

Brief notes to self :
1. Bake in middle rack at 140C.
2. Use 7.5 inch springform pan. Line the bottom and sides. Wrap with heavy duty aluminum foil before baking on waterbath.

29 comments:

  1. Good job! After all the attempts, you finally did it!!

    So, more cheesecakes for snack time from you huh? ^^

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    Replies
    1. Thank you! I must not bake too many or else I get fatter! :D

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  2. I'm not sure baby's bottom is the right description, I would prefer sexy lady's bottom wakakaka!! XD

    By the way I'm all for using the spoon and disregarding other people. I'm pretty sure that's what happened with the one you baked the next morning. :P

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    Replies
    1. Sexy lady's bottom is not smooth despite what you imagine. All ladies derrieres have cellulite.

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    2. Bottom not smooth then disqualify as sexy lady la hahahaha XD

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    3. Kaneeneh Aiyor hamsap man. I just lost my appetite to eat any cheese cake! Next time, I see cheesecakes I will think of RG and ladies bottoms.

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    4. This is starting to look like SK's blog. Muahahaha!

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  3. Congrats! Thanks for the recipe. I may ask mt sister to bake this with the full cheddar amount since I like the taste of cheese. I guess yours taste better better than uncle mickey's or uncle tetsu's cheese cake!

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    Replies
    1. Thanks! Hope you get to taste the cheesecake baked by your sister. I've not tasted Uncle Mickey's or Uncle Testsu's hee..hee..

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  4. I have a liking for cakes, but sometimes I don't think too much, eat first, then workout more, lol....

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  5. Ooooo...what a beauty!!! I go KL, you bake one for me, can?

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  6. Oh my... just reading also can make me drool, let alone looking at your photos!

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    Replies
    1. hee..hee...must look after buka puasa :)

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  7. the cake looks so good ... both whole and sliced! if you bring this out and put up a stall on the road to sell it, it'll be gone in no time!

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    Replies
    1. Thanks, Sean! You say the sweetest things hee..hee...

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  8. You have every right to take extra time to admire your cake...I'd probably do a few cartwheels if I was able to bake a cake that came out looking like that! ;) I must say....you're better at baking....than slicing!! Wakakakakaka! :D

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    1. Oh no, no cartwheels for me hah..hah..hah..might end up in hospital! My slicing, hah! hee..hee...

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  9. This is what I called a Blissful Indulgence!! I am really envious and I blame it on my sweet tooth.... yummmsss!

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    Replies
    1. It was indulgence indeed! But gotta think of the waistline...

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  10. yours looks perfect leh. Yum yum....

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  11. Phong Hong, I love cheese cake. So happy for you that your determination pays off with a beautiful and delicious cheese cake!

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    Replies
    1. Thanks, Nancy! Worth the heartache hee..hee...

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  12. I can imagine the pillowy texture of the cheesecake :)

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    Replies
    1. It's very light and melt-in-your mouth. Can eat a lot and not feel jelak.

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