I was trying to use up my bag of frozen shredded cheese, which I normally keep for making pizzas and cheese baked rice. So I used a light cheese cake recipe that used Kraft slice cheese. It turned out soft and fragrant, with a subdue light mozzarella taste. When eating, I topped with icing sugar and my own lemon curd. The tangy flavour with cheese was a perfect match and cake was polished off.
- 3 egg yolks
- 60g Shredded mozzarella/ cheddar cheese
- 50g butter
- 50g milk
- 50g plain flour
- 3 egg whites
- 1/4 tsp cream of tartar
- 50g caster sugar
Place cheese, butter and milk in a bowl and microwave for a short while, just enough to melt and mix everything together. Set aside.
Beat egg yolks till light and fluffy. Add in the cheese mixture. Then gently fold in the sifted flour.
Next beat the egg whites till foamy, add in cream of tartar, then sugar gradually. Beat till stiff peak. Add 1/3 meringue to egg yolk cheese mixture to loosen.
Add the egg yolk cheese mixture back to the rest of the meringue and mixed gently with spatula till no more white streaks. Pour into 7″ cake tin.
Bake at 160 deg C for about 25 min. For smoother top, bake at 150 deg C in water bath for about 50 min ( approx time)
Unmould when cool and enjoy!