Cheesy Cheesecake
Cheesy Cheesecake
Savor every bite of this rich cheesy cheesecake.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Yield 6 to 8 servings
  • 60 grams SCS sliced cheese, cut into 2cm squares
  • 110 grams caster sugar
  • 100 milliliters full-fat milk
  • 50 grams SCS unsalted butter
  • 50 grams top flour
  • 30 grams corn starch
  • 6 eggs, separated
  • 240 grams SCS cream cheese
  • 1 tablespoon sour cream or yogurt
  • ¼ teaspoon salt
  1. Preheat the oven to 160C. Line the base of a 9-inch cake tin.
  2. Set aside 15g of sliced cheese for topping the cake.
  3. Place a heatproof mixing bowl over a saucepan of simmering water. Add the remaining sliced cheese, cream cheese, butter, sour cream, salt and milk to the mixing bowl, and stir until everything is melted and combined.
  4. Let the mixture cool slightly, then whisk in the egg yolks. Next, sift in the top flour and corn starch, and fold in until you have a smooth mixture.
  5. Make the meringue. Using an electric hand mixer, whisk the egg whites until fluffy and cloudlike. Gradually add the caster sugar and keep mixing until you have a fluffy, stiff mixture.
  6. Stir ⅓ of the meringue into the cream cheese mixture until even. Gently fold the remaining meringue in.
  7. Scrape the batter into the lined cake tin. Scatter the sliced cheese set aside earlier onto the top of the cake. If you’re using a spring form cake tin with a removable base, make sure to wrap the outside of the cake tin with aluminium foil.
  8. Place the cake tin into a roasting tray and pour warm water into the roasting tray, until it comes halfway up the sides of the cake tin.
  9. Bake the cheesecake for 1 hour, turning the heat down to 150C halfway through. You want the cake to be set, but with a fluffy texture and a slight wobble to it. Let the cake cool in the oven completely before transferring to the fridge to chill for at least 2 hours.

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