There is this one Light Cheddar Cheesecake on the internet which uses sliced processed sandwich cheese. It’s a very light, spongy cheesecake. No strong cheese flavor, rather mild, in fact. It’s not very sweet either. Like a chiffon cake but more moist. And you will feel like you can eat the whole cake in one sitting. 😁
The recipe on the internet is regular cheese flavor. So (of course) I need to chocolatify it. I chocolatify whatever and whenever I can. One can never get too much chocolate. I’m sure I’ve mentioned it before somewhere before.
Light Chocolate Cheesecake (8″ square)
6 slices processed cheese (or 125 g Kraft boxed cheddar cheese, grated)
100 ml milk
100 g unsalted butter
3 Tbsp cocoa powder
1/4 tsp instant coffee powder
6 egg yolks
100 g cake flour (or 80 g plain flour + 20 g corn flour)
6 egg whites
150 g sugar
Prepare an 8″square pan by lining it. Preheat oven to 150c.
Put the milk, butter and cheese in a medium pot and heat gently until everything is melted. Then add in the cocoa powder and instant coffee. Let it cool down first before adding in the egg yolks and flour. Mix till well combined.
In a really clean, oil-free bowl, whisk egg whites until foamy. Then add in the sugar and continue whisking until stiff peaks form. Usually I flip the bowl upside down to test. The egg whites should stay put in the bowl.
Scoop out about 1/4 of the whites into the chocolate batter to lighten it. Then pour the chocolate batter into the whites and mix well using a whisk.
Pour out into an 8″ square pan. Give the pan a few taps to get rid of big bubbles if you are concerned about holes in your cake (like mine).
Bake, bain marie style, in a preheated oven of about 150c for 50 min.
It will puff up like a pillow but when cooled, will deflate and give you a nice flat surface for frosting. *You must be wondering about the curtain clips. Haha. It’s my Ikea stainless steel curtain clips. I find that it is great for keeping the paper in place.
I didn’t frost it this time round but here’s a quick and easy way to make the frosting.
100 g couverture chocolate
100 g cream/coconut cream
Heat up the cream. When hot, add in the chocolate and stir until melted. Cool it a little and then just spread on the cake.
This cake may be enjoyed warm or cooled. It doesn’t need to be chilled before you can dig in. I think that’s wonderful.