This baked honey cheesecake is a popular dessert from Taiwan and was shared among many bakers on Facebook baking group recently. The main version is to bake a soft sponge cake and then freeze the cake a day ahead, then top with cheddar cheese cream mixture the next day. After searching the recipe online, I baked a cheese sponge cake and was happy that the cake turned out well with the cheddar cheese topping. The cake is light and not very sweet but fragrant with a hint of honey and savoury with the cheese topping. This cake can be kept in the refrigerator for 4 days in an airtight container.
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Honey Baked Cheesecake
Ingredients
Cheese ingredients
- 250 g cream cheese - room temperature
- 2.5 tbsp corn oil
- 35 g caster sugar
- 2 tbsp honey
- 100 ml fresh milk
Flour ingredients
- 40 g self-raising flour
- 10 g corn flour (starch)
- 3 egg yolks - used large eggs
Meringue
- 3 egg whites
- 25 g caster sugar
Topping
- 3 slices cheddar cheese
- 2 tbsp corn oil
- 50 g dairy whipping cream
- 1 tbsp honey
Instructions
- Place cheese ingredients in a bowl under double boiler and stir mixture till melted. Then pass mixture through a sieve into a large bowl.
- Sift self-raising flour and corn flour into cheese mixture. Stir and add egg yolks and mix to combine.
- Meringue - whisk egg whites until frothy at low speed. Add sugar sugar and whisk from medium speed to high speed until peak form.
- Fold 1/3 of the meringue into the cheese batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
- Pour batter into a 7 inch removable cake pan (wrap the cake pan with aluminium foil to prevent seepage) and tap pan lightly to remove air bubbles.
- Steam bake cake at preheat oven 120 deg C for 20 minutes. Then increase oven temperature to 160 deg C and bake for another 40 minutes.
- Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely and place the whole cake in pan, covered with aluminium foil in the freezer overnight. (The cheesecake will shrink as it cools)
- Take cheesecake out from the freezer and upside down the cake. Then start to cook the topping cream.
- Topping - Melt the topping ingredients in a double boiler, stir till smooth and pour on top of the cheesecake. Then spread the topping cream quickly (the topping cream must be very hot as it'll set quickly). Never mind about the uneven spreading, as the topping will melts during baking.
- Place the whole cake in the preheated oven at 180 deg C and bake for about 20 minutes or till the topping cream melted and turn brown at the sides.
- This cake can be served in room temperature or chill in refrigerator before serving.
岩烧蜂蜜芝士蛋糕
Ingredients
- 芝士材料
- 250 克 芝士奶酪
- 2 汤匙 玉米油
- 35 克 细砂糖
- 2 汤匙 蜂蜜
- 100 毫升 牛奶
粉料 - 40 克 自发面粉
- 10 克 玉米粉
- 3 粒 蛋黄 （用大鸡蛋）
蛋白霜 - 3 粒 蛋白
- 25 克 细砂糖
表面淋酱料 - 3 片 芝打达 - cheddar cheese
- 2 汤匙 玉米油
- 50 克 植物性奶油
- 1 汤匙 蜂蜜
食谱根据这里
Instructions
- 芝士材料以隔热水的方式把材料搅至溶化。然后将芝士糊过滤到一个大碗里。
- 将自发面粉和玉米粉一起过筛到芝士糊里稍微拌一拌，加入蛋黄再搅拌均匀即可。
- 蛋白霜 - 蛋白搅打致泡沫细腻的状态。加入细糖，继续搅打硬性发泡（从中速到高速）。
- 将1/3份蛋白霜拌入芝士蛋黄面糊里，用刮刀拌匀。然后把剩下的蛋白霜倒入，再翻拌均匀即可。
- 芝士糊混合物倒入蛋糕盘烤盘里（7寸活动圆盘，无需铺纸,但要用锡纸包住蛋糕模以免烘焙时水进入蛋糕体），轻轻敲出气泡。
- 放入预热烤箱至摄氏120度，用蒸烘法放在烤炉蒸烤20分钟，再用160度继续烤40分钟。
- 烤好的蛋糕用刀子刮边缘，这样蛋糕就不会呈现出腰围了。待凉后连蛋糕盘 （盖上锡纸）一起放入冰格处冰冻至隔夜。(蛋糕待凉后会有些回缩 )
- 准备煮淋酱之前取出芝士蛋糕倒扣备用。
- 表面淋酱 - 用隔水方式煮淋酱搅拌至融化至滑。然后马上把淋酱倒在芝士蛋糕上（淋酱须煮到很热才容易铺在蛋糕上），没铺平整也无所谓，因为在烘烤的时候面淋酱即将融化。
- 将整个蛋糕放进预热烤箱摄氏180度烘烤约20分钟或表面呈现些焦祥即可。
- 蛋糕可放在温室或放入冰箱冷藏后才享用。（可收进冰箱冷藏4天）