Soft, light and fluffy and so easy to prepare in a short time and so yummy to serve after being chilled.
Author Ann Low
Prep Time 15mins
Cook Time 1hr
Total Time 1hr15mins
6egg yolks - used large eggs
1/4tspcream of tartar
Place milk, sugar, butter, vanilla and cheddar cheese slices in a bowl over a pot of simmering water, stir mixture till dissolved and off heat.
Sieve in flour in 3 batches, stir well in each addition followed by egg yolks. Stir mixture well to creamy. To test it, you can write a letter "O" on the surface of cheese egg batter and it should stay there for few seconds.
Preheat the oven to 150 deg C. Grease and line 8" square baking pan, base and all sides up.
Whisk egg whites with cream of tartar till frothy, gradually add in the sugar in batches. Continue beating till egg whites till stiff peak forms.
Mix 1/3 of egg white mixture with cheese mixture. Gently mix to combine with a rubber spatula. Fold in the balance egg white mixture and gently mix well to smooth.
Pour the cheese batter into the prepared pan and smooth out the surface. Then steam bake the cake in the oven for about 60 minutes at lowest rack or when the tester comes out clean.
Remove cheese cake from oven and immediately unmould the cake, cool on wire rack. Chill cheesecake for a few hours before serving.