切达芝士蛋糕 Cheddar Cheese Cake

Our sweet landlady lavished us with beautiful Christmas gifts ever since we shifted over to Jakarta 4 years ago, and, so she also did for the recent christmas holiday.
自从四年前我们搬迁至雅加达到现在，我这儿的屋主都会在圣诞期间送上圣诞礼物。就连刚刚过去的圣诞节也不例外。

In return of her lovely gesture, I decided to bake her a bigger cake for her and family members. Indonesians love cheese, chocolate and strawberry flavored pastries hence I settled for making her a cheese cake instead.
为了回礼，我决定给她制作个蛋糕。印尼大多数的人都偏爱吃芝士，巧克力及草莓味的甜品，因此我做了个芝士蛋糕给予她及家属一起分享。

This is a good recipe from Baking Mom with beautiful outcome and crack free nicely browned crust. I tried baking the bigger cake with water bath method and the other cake from the leftover batter with standard baking method. The water bath method was what her recipe stated for but since the big cake occupied a huge part of the baking tray while leaving no space for the smaller cake mould to fit it, thereby I simply place the smaller cake pan on on middle lower rack of the oven rack and bake normally.
这是一道相当成功的蛋糕食谱取致于Baking Mom，烘烤出来的蛋糕完美无裂而表面上色均匀好看极了！这道食谱的份量稍唯多了一点，因为想制做大一点的蛋糕但结果还剩下一小份的蛋糕糊我唯有再倒入另一个容量小一点的蛋糕模。那份大份的蛋糕采用隔水烘烤而另一份小的蛋糕却是采用普通烘烤方式。

As expected the regular baked cake peaked and cracked during baking but soon sank back to shape upon cooled. Overall I a quite happy with the outcome of both, but since the bigger cake was meant to be given away I wasn't able to slice the cake for photoshooting.
最后成品的结果就如预料般，那份无隔水烘烤的蛋糕在烘烤时膨胀过度表面破裂，幸好当蛋糕熟透后我便马上把蛋糕取出烤箱放在铁盘上待凉。等蛋糕凉后表面就逐渐沉淀下来后才脱模。大至上我对两个不同效果及烤法的蛋糕都很满意，由于那份大份的蛋糕是送礼的，所以不能切出来摄影只好让你们参考另一份蛋糕的内项。

切达芝士蛋糕

Cheddar Cheese Cake

Ingredients 材料

(A)

180g Cheddar Cheese 切达芝士
150g Salted Butter 咸牛油

170ml UHT Milk 鲜奶

2 Tbsp Sugar 糖

(B)

10 Egg Yolks 蛋黄

1 Tbsp Lemon Essence 柠檬精

(C)

9 Egg Whites 蛋白

160g Castor Sugar 幼糖

1/2 Tsp Cream of Tartar 塔塔粉

2 Tsp Lemon Essence 柠檬精
Pinch of Salt 少许盐

(D)

150  Cake Flour 蛋糕粉

3/4 Tsp Baking Powder 发酵粉

Directions 做法

Combine ingredients (A) into a saucepan and melt the mixture over medium low heat. Continue stirring the mixture until melted. Set aside to cool.
全部的材料A倒入锅以中火加热，不停搅拌一直到融化后搁置待凉。

In another big mixing bowl with egg yolks, whisk in the cooled cheese butter mixture (A) to combine. Add lemon essence till evenly mixed.
在另一个盆里倒入蛋黄和融化的芝士牛油糊A，搅匀。加入柠檬精混匀。

In another dry and grease free mixing bowl, use an electrical mixer to whisk the egg whites (C) until frothy, add in 1/2 of the sugar and continue beating until the mixture turns pale. Add in salt and cream of tartar and continue beating for several seconds before slowly adding in the balance sugar and lemon essence. Continue beating till stiff peaks form and the mixture thick and not runny.
把材料C的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(C)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后，慢慢加入塔塔粉和盐再继续捣打数秒再把剩余的幼糖和柠檬精，以快速把蛋白打至硬性发泡而蛋霜不流动状态即可。

Transfer 1/3 of the beaten egg whites into the egg yolk cheese batter and gently whisk in to incorporate. Transfer the balance egg whites mixture into the batter and fold to combine.
取1/3分量的蛋白霜加入蛋黄芝士牛油糊，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从底部刮起拌匀。

Sift in cake flour and baking powder into the mixture in 2 portions and gently fold while running the spatula along the bottom of the bowl and then up and over the batter to incorporate.
蛋糕及发酵粉料分两次沥入鸡蛋糊，用橡皮刮刀轻轻的沿着盆边再从底部刮起拌匀。

Transfer cake batter into a 8x12x2"D rectangular cake pan. Tap the cake pan on the counter top to release air bubbles.
将蛋糕糊倒入一个8x12x2寸厚的长形蛋糕模具，在桌面上轻敲数次取除气泡。

Bake cake at the lowest bottom rack of a preheated oven at 160C degrees using water bath method for 50 mins.
送入预热160度的烤箱的最底部的烤盤，烤盘装上烧热的滚水，以隔水方式烘烤50分钟。

Leave the baked cake in the oven with the door slightly ajar for 30 mins before inverting the baking pan onto the cooling rack to cool.
蛋糕烤熟后继续摆在烤箱内待凉30分钟，待凉期间烤箱门开个小缝让热气流出。蛋糕出烤箱后倒扣在铁架上待凉。


Note:

At the same time while baking the bigger cake using waterbath method, I place the other 5" cake in the middle lower baking tray above the waterbath cake and bake for 25-30mins until cooked.
在隔水烘烤那份大蛋糕的同时， 我也在烤箱的中下层加上个铁烤架，摆上另一个5寸模具装入的蛋糕糊烘烤25-30分钟至熟透即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.