Last month I came across an old recipe for Parmesan CheeseCake from dailydelicious, I started adapting the recipe based on what ingredients I have at hand and ended with a slightly different cheesecake
This was what I made with the remaining ingredients - Double Cheese-Cream & Cheddar Pound (Cup)Cake. In a large mixing bowl with k-beater, beat the butter, cream cheese and sugar until light and fluffy
60g 车达芝士 Cheddar Cheese. 80g 忌廉芝士 Cream Cheese. Pour the batter into the cake molds, steam over medium heat for about 10 minutes or until cooked. Pour the batter into the cake molds, steam over medium heat for about 10 minutes or until cooked
I'm linking this post to Bake Along and this week theme is CHIFFON CAKES. 芝士片 Cheese Slice 2pcs （I used 3 pcs of cheddar cheese slice). Pour corn oil,milk and 30g of castor sugar,tear small piece the cheese slices & Earl Grey Tea leaves together. jointly hosted by Joyce of Kitchen Flavours ,Zoe of Bake for Happy Kids and Lena of Frozen Wings 3 pcs of cheddar cheese slice
Then line in sliced cheese. Unlike the common sponge cake making, this Taiwanese sponge cake is using the cooked dough method by adding flour into warm milk & oil
![Cheese Sponge Cake aka Traditional Pillow Cheesecake 奶酪海绵鸡蛋糕 ［枕头蛋糕]](http://cdn.mytaste.org/i?u=group2%2FM00%2FA6%2F97%2FCgAINluTyBuAZh98AAFEHvHbIt8488.jpg&w=330&h=270&c=1)
