Creamy Cheesecake Made with Sliced Cheese
Effortless Cheesecake Recipe Using Simple Sliced Cheese
You can create a wonderfully soft and melt-in-your-mouth cheesecake using just the sliced cheese you have in your fridge! It’s also perfect for gifting. 🙂 This recipe proves that delicious cheesecake doesn’t require fancy ingredients.
Cheesecake Batter- 5 large egg yolks
- 4 slices of processed cheese (cheddar, string cheese, etc. can be used)
- 80g heavy cream (can be substituted with milk, though it may result in a slightly less rich texture)
- 110g milk
- 50g all-purpose flour
- 6g cornstarch (can be substituted with cake flour if unavailable)
- 1 pinch of salt
- 1 tbsp lemon juice (optional, but adds a refreshing touch)
Meringue- 5 large egg whites
- 100g granulated sugar (adjust to taste)
- 5 large egg whites
- 100g granulated sugar (adjust to taste)
Cooking Instructions
Step 1
Before you begin, line your baking pan with parchment paper. This step is crucial for preventing the cake from sticking and ensuring a clean release after baking.
Step 2
In a saucepan, combine butter (optional, for added richness), sliced cheese, heavy cream, and milk. Heat over low heat, stirring constantly, until all ingredients are melted and well combined into a smooth mixture.
Step 3
Once the mixture is fully melted and the edges begin to simmer gently, immediately remove the pan from the heat. Be careful not to overcook, as this can cause the mixture to separate.
Step 4
Sift the all-purpose flour and cornstarch into the warm mixture. Stir vigorously to prevent lumps. Return the saucepan to low heat and continue to cook, stirring constantly with a spatula, until the mixture thickens considerably. This process, called ‘gelatinization,’ is key to achieving the right cheesecake texture.
Step 5
Transfer the thickened batter to a mixing bowl and let it cool slightly until it’s warm to the touch (around body temperature). If the batter is too hot, it will cook the egg yolks. Add the egg yolks one by one, whisking well after each addition until fully incorporated.
Step 6
Whisk the yolk mixture until it’s smooth and homogenous. If you’re using lemon juice, stir it in at this stage.
Step 7
Now, let’s make the meringue. In a clean, dry bowl, beat the egg whites using an electric mixer or whisk until foamy. Gradually add the granulated sugar in 2-3 additions, continuing to whip as you go.
Step 8
Continue whipping on high speed until stiff peaks form. This means that when you lift the beaters, the meringue should stand up straight without curling over. Be careful not to over-whip, as this can make the meringue dry and crumbly.
Step 9
Gently fold about one-third of the meringue into the yolk mixture using a spatula. Use a light, folding motion to incorporate the meringue without deflating it too much. Once partially combined, add the remaining meringue and fold until just incorporated.
Step 10
Continue to fold gently until the batter is a uniform pale yellow color and no streaks of meringue remain. The goal is to maintain as much airiness as possible while ensuring everything is well combined.
Step 11
Carefully pour the batter into the prepared pan lined with parchment paper. Prepare for a water bath (bain-marie) by placing the cheesecake pan inside a larger baking pan filled with hot water. Bake in a preheated oven at 150°C (300°F) for approximately 70 minutes. Avoid opening the oven door during baking if possible. Once baked, remove from the oven and let it cool completely on a wire rack.
