Light-As-Air, Featherly Cheesecake

4 months ago


Featherly Cheesecake

2 cups Cake flour

1/4 cup Cornstarch

1 cup Sugar

1 tsp Baking powder

1 tsp Salt

1/2 cup Cooking oil

7 Egg yolks

3/4 cup Water

1 tsp Dayap rind

1 cup Finely grated cheese like quezo de bola or cheddar cheese

7 Egg whites

1/2 tsp Cream of tartar

1/2 cup Sugar

Butter Cheese Icing:

1 cup   Butter

1 cup Sugar

3/4 cup  Evaporated milk

20 small squares Kesong puti, chopped (reserve some squares for topping)


  1. Sift into bowl flour, cornstarch, sugar, baking powder, and salt. Make a well in the center. Pour cooking oil, egg yolks, water, and rind in the center and blend thoroughly with wire wisk. Fold in grated cheese. Set aside.
  2. Beat egg whites and cream of tartar until frothy. Add 1/2 cup sugar and beat until stiff peaks form. Gradually fold egg yolk mixture into beaten egg whites.
  3. Pour into a 10″x4″ tube pan then bake 325 ° F for 55 minutes, then increase to 350 ° F and bake until done, about 10 minutes. Invert pan and cover with a damp cloth. Set aside.
  4. Using a mixer with a paddle attachment, cream butter. Gradually add sugar and beat after each addition (sugar should be dissolved).
  5. Pour in evaporated milk gradually and beat until smooth. Put cake on a baking tray lined with aluminum foil. Spread cheese butter icing all around the cooled cake and top with more kesong puti squares.
  6. Preheat oven to broil. Put cake inside the oven and broil for about 5-7 minutes until icing melts and top becomes lightly golden. Remove from the oven and let cool. Refrigerate the cake to allow icing to set once again.
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