Sliced Cheese Cheesecake

I'm so happy I found this recipe in Zu's blog as I don't usually have cream cheese in my fridge but sliced cheese, yes, always!

It was an impromptu decision to bake this. I started measuring the ingredients at 11am and by 11.15am, I was already washing up the utensils ;-)

The cheese batter was very watery and it was difficult to fold into the whisked egg whites.  After a few strokes with the spatula, I gave up and switched to mix with a hand whisk and it worked.  Such a breeze!

I baked them in 2 pans, hoping to shorten the baking time, so I could be on time to fetch DS2 from school. However, the baking time was still very much the same. It was my mistake because I used a 7" and a loaf pan, should have used a 8" pan plus a loaf pan. Also, instead of using baine marie/water bath method, I placed a bowl of hot water into the oven with the cake pans for the steam effect.
 

I thought my interval from my last cheesecake baking was good, at least 3 weeks, but I was wrong.  The kids didn't even want to eat this!  They gave me that "Huh?  Not cheesecake again!" look.  No prize for guessing who ultimately finished it up :-|

The texture of this cake is very much like the Japanese Cottony Cheesecakes I have made earlier. It yields a soft and moist cake but I thought it was abit too moist and had this mushy feeling when you bite into it. May need to reduce liquid or increase flour the next time I make this.

Sliced Cheese Cheesecake

Ingredients
(A)
5 sliced cheese (I used low fat)
200ml fresh milk (I used low fat UHT milk)
70g butter (I just cut out 3cm thick from the block)

(B)
4 egg yolks
70g cake flour (I used 1/2 cup plain flour)
1 tbsp lemon juice (optional)

(C)
65g sugar (I used 1/4 cup sugar)
4 egg whites

Method

1. Combine sliced cheese and milk in a double boiler. Cook till cheese melts, stir mixture with a hand whisk to prevent lumps.  Add butter, let it melt and stir till well blended.
2. In another clean bowl, beat the yolks till creamy and add it to the milk mixture.
3. Slowly stir in lemon juice and fold in flour, mix well.
4. Whisk egg white till foamy. Add in the sugar gradually and whisk until stiff peaks form.
5. Fold in 1/3 of the whites into the yolk mixture using hand whisk till incorporated.
6. Pour the mixture to the remaining egg whites and mix till incorporated.
7. Pour 2/3 portion into a 7” round cake pan (line the bottom of the pan with greaseproof paper) and  the balance 1/3 to 9" X 5" baking pan.
8. Fill a bowl with hot water and put in into the oven with the prepared cake pan, bake in preheated oven @ 170C for 20 mins.  Lower the temperature to 140C and bake it for further 40mins or until skewer inserted to centre of cake comes out clean.
9. Leave to cool in oven wih door slightly ajar.
10. Unmould and chill in fridge before slicing.