Saturday, April 18, 2015

Green Tea Cheddar Cheese Cake, with a touch of green


Last month I came across an old recipe for Parmesan Cheese Cake from dailydelicious, I started adapting the recipe based on what ingredients I have at hand and ended with a slightly different cheese cake. Nevertheless, I am rather happy with the outcome.


As you can see from the little amount of cheese used, this cake is not as rich but rather more towards the souffle cheesecake texture. As compared to using crushed biscuits as the cake base, I would rather take the trouble making a layer of sponge cake for the ease of handling upon slicing. Also, there is the versatility of choosing the preferred one's preferred flavor and color to enhance the taste of the cake. 







Sponge cake (Cheese Cake Base)

3 Grade A Eggs
80g Castor Sugar
90g Cake Flour
2 tsp Green Tea Powder
30g Unsalted Butter, melted



  • Preheat the oven to 180C degrees.
  • Line a 25x25cm square baking pan with baking paper.
  • Mix and sift the flour together with the green tea powder. Set aside.
  • In a heat proof mixing bowl, whisk the eggs with the sugar over hot water until warm and the sugar melted.


  • Remove mixing bowl from the hot water and continue whisking with a hand mixer until thick and lighten in color and upon lifting the mixer the batter hold the trail for several seconds.
  • Sprinkle the flour mixture over the egg batter and fold to combine with a spatula.
  • Pour melted butter over the batter and gently fold until combined.
  • Pour batter into the pan and bake the cake for 20 mins.
  • Allow the cake to cool in the pan before trimming the cake to fit as the base for the cheese cake.


Making the Cheese Cake
( Sufficient for a 21x21cm square cake pan)

80g Cream Cheese
80g Butter
50g Cheddar Cheese
1 tsp Vanilla Extract / Paste
200ml UHT Fresh Milk

30g Raisins (filling)

70g Cake Flour, sifted
25g Sugar

80g Egg Yolks
50g Plain Yoghurt + 1 Tbsp Fresh Lime Juice

180g Egg Whites
70g Sugar

Mixed Fruit / Apricot jam  for brushing top of cake


Directions :


  • Preheat oven to 180C degrees. Line the bottom and the sides of a 21x21cm square cake pan with parchment paper ( I use aluminum paper). I also add another layer of aluminum paper over the cake pan to prevent water from seeping into the cake while baking in waterbath.
  • Place the sponge cake layer into the cake pan and sprinkle the raisins over the sponge cake.
  • Mix cake flour and sugar together. Set aside.
  • Mix 1 Tbsp of fresh lime juice into the yoghurt.  Set aside.
  • In a saucepan, melt the cream cheese, butter, cheddar cheese together with milk and cook over low heat. Add vanilla extract.


  • Pour the above mixture into the flour mixture and whisk to combine. Add egg yolks and continue stirring until smooth. Add in yoghurt mixture and continue stirring until thoroughly combined.
  • In another clean and oil free mixing bowl, beat the egg whites with sugar until soft peaks form. Fold the meringue into the egg yolk in 3 additions, fold to combine. 
  • Pour batter into the prepared pan.


  • Place the cake pan over the baking pan. Pour hot water into the baking pan until it reaches 3/4 of the cake pan.
  • Bake at 180C degrees for 30 minutes. Lower the temperature to 160C degrees and continue baking for another 25-30 minutes. Half way through the baking, cover the cake top with aluminum foil from over browning.
  • Remove cake from oven and let cool.
  • Once the cake has cooled, brush the top with mixed fruit jam. 






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