Golden Light Cheddar Cheesecake 烫面轻车打芝士蛋糕

Thanks everyone for your concern. I have fully recovered from stomach flu. :)

I baked this cake last week when I have just recovered. Basically it's to clear stock of the sliced cheddar cheese in the fridge. I left with 4 slices; they have been sitting in the fridge for the longest time. I was hesitating if I should use all. In the end I only used 2 slices as I need to "hide" the taste of cheese from my mom who doesn't eat cheese (she just refused to taste any kind of cheese including cheesecake).

I wanted to have a more spongy cake, thus, I chose to use 烫面method (flour and egg yolk were added to warm liquid) and I added a whole egg to the egg yolk mixture. I learnt this from the Clear Water Cake. By adding whole egg to the egg yolk mixture the cake will have more volume and more springy.

My cake turned out to be spongy, moist and soft with very mild cheese flavour (my mom didn't find out that the cake contained cheese and she said the cake was very nice).

A little bit to my disappointment, the cake rose beautifully in the oven but shrunk down with a waistline after cooling. I read that this could be because the oven temperature is too high but I have baked at very low temperature (130-150C).

I am sharing my recipe here as a record for myself, still need to experiment more to find ways to prevent the cake from shrinking too much. If you bake this please let me know the verdict, whether the cake shrinks.

Golden Light Cheddar Cheesecake
(Recipe source: Angel of Cook.Bake.Love)

Ingredients:
(A)
70g milk
2 slices cheddar cheese
25g butter
(B)
55g superfine flour/cake flour
(C)
4 egg yolk
1 whole egg
½ tsp vanilla extract (optional)
(D)
4 egg white
55g castor sugar
¼ tsp cream of tartar

Method：

1) Preheat the oven to 150C (upper and lower fire), line the bottom of an 8" round pan with parchment paper and grease the side with butter.
2) Combine (A) in a pot，keep stirring with a hand whisk while cooking over low heat till butter is melted. Remove from heat.
3) Sift in (B) while the milk mixture is still warm, mix well.
4) Set the pot over hot water to keep warm, then add (C), and mix well.
5) Whisk egg white and cream of tartar in (D) till frothy, add sugar in 2 batches, beat till soft peak.

6) Fold in 1/3 of the egg white mixture to egg yolk mixture, mix till just incorporated, then pour the batter to the remaining egg white mixture, mix till just incorporated.
7) Pour the batter into the prepared pan and bake at 150C for about 20 mins with lower fire only and switch to 130C upper and lower fire to bake for another 25 -30 mins till cooked (depends on individual oven, need to adjust the timing and temperature accordingly).

8) Invert the cake immediately after removing from the oven, unmould and cool on wire rack upside down.