Cheddar Cheesecake

Name: Cheddar Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams White cheddar cheese; 100 grams Cream cheese; 40 grams Butter; 2 Eggs; 45 ml Heavy cream; 90 grams Powdered sugar; 40 grams Cake flour; 70 grams Graham crackers; 20 grams Almond flour; 30 grams Butter

cookpad.japan @cookpad_jp

I was inspired when British Embassy promoted British cuisine with it's "Food is GREAT: A Taste of Britain" exhibition.

It will be easier if you soften the cheese in the microwave. I recommend you use white cheddar cheese if you are able to find it, but you could use orange cheddar cheese. You could also add raisins to the the cake batter. Recipe by British Embassy

I was inspired when British Embassy promoted British cuisine with it's "Food is GREAT: A Taste of Britain" exhibition.

cookpad.japan @cookpad_jp

I was inspired when British Embassy promoted British cuisine with it's "Food is GREAT: A Taste of Britain" exhibition.

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Ingredients

6 servings

100 gramsWhite cheddar cheese
100 gramsCream cheese
40 gramsButter
2Eggs
45 mlHeavy cream
90 gramsPowdered sugar
40 gramsCake flour
[For the biscuit crust]
70 gramsGraham crackers
20 gramsAlmond flour
30 gramsButter

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Steps

1

To make the biscuit crust, finely crush the graham crackers, and combine with the almond flour and soften butter.
2

Pack down the biscuit mixture in the bottom of the mold lined with parchment paper.
3

Separate the egg yolks and whites in different bowls, and half the powdered sugar in two portions.
4

Combine the cheddar cheese, cream cheese, and butter with a spatula, then add the egg yolks and the powdered sugar.
5

Add cake flour to the bowl from Step 4, and pour in the heavy cream.
6

In a separate bowl, whip the egg whites, and gradually add the powdered sugar to make a meringue.
7

Combine the batter from Step 5 and meringue from Step 6, and pour it into the 15 cm diameter round cake mold.
8

To prevent overcooking, place the mold on a baking sheet filled with hot water and bake at 170°C for about 45 minutes.