Cheese Sponge Cake

A light cheese sponge cake for those who do not like too strong cheese taste in their sponge cakes.

Ingredients:
(makes one 7″ square or 8″ round cake)
125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (55g eggs)
125g milk
1 teaspoon vanilla extract
1/4 tsp salt
75g cake flour
30g corn flour
5 egg whites
130g caster sugar
1/2 tsp cream of tartar

Method:

1. Line the base and sides of a cake pan with parchment paper.
2. Sieve together cake flour and corn flour and set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add vanilla extract and whisk again.
6. Finally, add the sifted flours, and whisk the batter until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually adding sugar and beating to soft peaks.
8. Add the beaten egg whites to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white are visible.
9. Pour batter into the prepared cake pan and lightly run a skewer around the batter to remove big bubbles. Shake the pan lightly from side to side to level up the top.
10. Place cake pan in a baking tray filled with hot water and bake on the lowest rack at 160C for 20 mins then lower to 150C and continue baking for 60-70 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel off the liner and reinvert it back onto a rack to cool completely before slicing.

Cheddar Cheese Sponge Cake

Cheddar Cheese Sponge Cake

by Jeannie Tay
Line bottom and the sides of 7″ square pan
Ingredient A:
50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract
Ingredient B:
Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice
4 pieces cheese slices (you can add some shredded cheddar cheese on the top too)

METHOD:
Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

Japanese Cheesecake (JCC)

If you want a JCC with less chance of cracking and minimal shrinkage, try baking a big one like this 8” square but don’t expect a skyscraper though.

Japanese Cheesecake  
(adapted by Enne Ty)  

Ingredients for an 8 inch square pan

226g Cream cheese 
1 slice sandwich cheddar cheese  
6 egg yolks (from large eggs)
40g castor sugar   
60g butter   
160g full cream milk   
2Tbsp lemon juice & zest 

Sift together:

60g cake flour   
20g cornflour   
1/2 tsp salt whisk into flour

6 egg whites
1/2 tsp cream of tartar  
100g castor sugar 

Method

1.  Pre-heat oven to 190°C (Top and bottom heat, no fan force)

2.  Grease a 8 x 3” sq cake pan with butter and line bottom with baking paper.

3. Melt cream cheese, cheddar cheese, butter, 40g sugar and approximately 2/3 of milk in a double boiler; whisk till smooth

4.  Remove from boiler and whisk in balance 1/3 milk to cool the mixture slightly.  Then add in yolks and continue to whisk until incorporated.

5.  Next add lemon juice, lemon zest; whisk before sifting in flour and mix till smooth. Sift mixture if you must; I didn’t.

6.  Whisk whites at low speed till foamy.

7.  Add cream of tartar and gradually add sugar and beat till soft peaks.

8.  Fold whites into batter 1/3 at a time making sure to scrape from bottom of bowl until there is no more streaks.

9.  Pour half the batter into cake pan and tap the pan on the counter to release air bubbles. Pour in the balance and tap again.

10.  Place the cake pan in another larger pan filled with about 1-2cm tap water on the bottom rack of preheated oven (top and bottom heat, no fan force) at 190 degree C for 15 mins until lightly golden; lower to 140 deg C for 85 mins.  

11.  Remove the water pan and return the cake into OFF oven for another 10 mins to dry the bottom and sides which are damn due to condensation. 

12. Carefully remove the cake from pan and cool completely before chilling in the fridge for neater slices.

Japanese Cheesecake

Credit of this delightful light Japanese Cheesecake goes to Iwen in YouTube. I add some lemon juice and zest for some tang.

Japanese Cheesecake
(adapted by Enne Ty)

Ingredients

180g Cream cheese 
3 egg yolks (about 55g)
20g castor sugar 
30g butter 
100g full cream milk 
1 Tbsp lemon juice & zest 

Sift together:

20g cake flour 
10g cornflour 
1/8 tsp salt whisk into flour

3 egg whites (about 110g)
1/8 tsp cream of tartar
50g castor sugar 

Method

1.  Pre-heat oven to 190°C (Top and bottom heat, no fan force)

2.  Grease a 6 x 3” round cake pan with butter and line bottom with baking paper. You may also fully line the pan with silicon cloth.

3. Melt cream cheese, butter, 20g sugar and approximately 2/3 of milk in a double boiler; whisk till smooth

4.  Remove from boiler and whisk in balance 1/3 milk to cool the mixture slightly.  Then add in yolks and continue to whisk until incorporated.

5.  Next add lemon juice, lemon zest; whisk before sifting in flour and mix till smooth. Sift mixture if you must.

6.  Whisk whites at low speed till foamy.

7.  Add cream of tartar and gradually add sugar and beat till just before soft peaks.

8.  Fold whites into batter 1/3 at a time.

9.  Pour into cake pan and tap the pan on the counter to release air bubbles.

10.  Place the cake pan in another 9 x 3” round pan filled with about 1-2cm hot water on the bottom rack of preheated oven (top and bottom heat, no fan force) at 190 degree C for 18 mins; lower to 160 degree C for 12 mins; finally lower to 110 degree C for another 70 mins.  

11.  Remove the water pan and return the cake into OFF oven for another 10 mins to dry the bottom and sides which are damn due to condensation. 

12. Carefully remove the cake from the pan and cool completely before chilling overnight for neater slices.

Hanjuku cheesecake

Hanjuku (half baked) Cheesecake is different from the more common Japanese Cotton cheesecake (JCC). It is very soft and delicate but tastes richer than JCC. I find it easier to bake too with minimal shrinkage during cooling. Down side is, you have to chill it overnight before slicing, else you will be serving mushy cake. Remember to dip your knife in hot water and wipe dry for every cut!

Ingredients
(use a 6″ round loose bottom pan)

250g cream cheese
33g butter
50g egg yolks (3 yolks)
17g corn flour
67g sour cream (can use greek yogurt to replace)
25g milk
1/4tsp Salt
1 tsp Vanilla

75g egg white (from 3 large eggs)
63g sugar

Method

1. Grease the sides and line the base of a 6″ round loose-bottom tin. Preheat heat oven to 150C.
2. Melt the butter in the microwave. Set aside to cool.
3. Beat the softened cream cheese with a hand whisk until smooth then add the melted butter and whisk until combined. You may use a mixer with paddle attachment.
4. Add the yolks and mix well, followed by sour cream and milk.
5. Finally incorporate in the corn flour and set aside.
6. In a clean dry mixing bowl, whip the egg whites until foamy before adding sugar gradually while beating until just reached soft peaks.
7. Fold meringue into the cheese mixture in 2-3 portions until no streaks can be seen.
8. Pour into prepared pan and bake on bottom level with water bath at 150C for 70-80 mins or until done. The cake will still be very pale and soft, it’s supposed to be like this so do not over bake it.
9. Once baked, removed from oven and leave to cool on cooling rack. Carefully remove cake from pan and then leave to set in fridge overnight before slicing. Best serve chilled.

Pandan Japanese Cheese Cake

First time trying Pandan and Cheese combo; I must say I still prefer Lemon and Cheese anytime!

Ingredients

125g Cream cheese  
3 egg yolks  
20g castor sugar
30g butter 
15g fresh pandan paste
60g full cream milk

Sift together:

30g cake flour 
10g cornflour  
1/8 tsp salt whisk into flour

3 egg whites
1/8 tsp cream of tartar  
50g castor sugar

Method

1.  Pre-heat oven to 180°C (Top and bottom heat, no fan force)

2.  Grease a 6in x 3in cake pan with butter and line bottom with baking paper

3. Melt cream cheese, butter, 20g sugar and approximately 2/3 of milk in a double boiler; whisk till smooth

4.  Remove from boiler and whisk in balance 1/3 milk and pandan paste to cool the mixture slightly.  Then add in yolks and continue to whisk until incorporated.

5.  Next sift in flour and mix till smooth.

6.  Whisk whites at low speed till foamy

7.  Add cream of tartar and gradually add sugar and beat till soft peaks

8.  Fold whites into batter 1/3 at a time

9.  Pour into cake pan and tap the pan on the counter to release air bubbles

10.  Bake in a waterbath on the bottom rack. Lower top heat to 150 degree C and bake for 70-80mins.

11.  Open the oven slightly at the end of the baking for 10mins for cake to cool slightly before unmould.

Cheddar Cream Cheese Cake

I always thought that the ever popular Japanese Cheese Cake is yummy but somewhat lacking in flavour. This is a hybrid with added sandwich cheddar cheese to amp up the taste.

Cheddar Cream Cheese Cake
by Enne Ty

Ingredients

100g Cream cheese
1 slice Sandwich cheddar cheese
3 egg yolks
20g castor sugar
30g butter
75g full cream milk
1/2 Tbsp lemon juice

Sift together:

30g cake flour
10g cornflour
1/8 tsp salt whisk into flour

3 egg whites
1/8 tsp cream of tartar
50g castor sugar

Method

1.  Pre-heat oven to 180°C (Top and bottom heat, no fan force)

2.  Grease a 6in x 3in cake pan with butter and line bottom with baking paper

3. Melt cream cheese, cheddar cheese, butter, 20g sugar and approximately 2/3 of milk in a double boiler; whisk till smooth

4.  Remove from boiler and whisk in balance 1/3 milk to cool the mixture slightly.  Then add in yolks and continue to whisk until incorporated.

5.  Next add lemon juice; whisk, sift in flour and mix till smooth.

6.  Whisk whites at low speed till foamy

7.  Add cream of tartar and gradually add sugar and beat till soft peaks

8.  Fold whites into batter 1/3 at a time

9.  Pour into cake pan and tap the pan on the counter to release air bubbles

10.  Bake in a waterbath on the bottom rack. Lower top heat to 150 degree C and bake for 70-80mins.

11.  Open the oven slightly at the end of the baking for 10mins for cake to cool slightly before unmould.