Friday, 10 March 2017

Taiwanese Old Fashioned Cheesecake 古早味芝士蛋糕

My girl has been working so hard that it pains me to see her life like such but yet she is not willing to give up some of her activities.  I pray that her effort will be paid off eventually. 

These days, sleep become more important than food for her.  She used up the breakfast time to catch more winks.  So I baked this Taiwanese Old Fashioned Cheesecake 古早味芝士蛋糕 so that she can bring them to school.

I chose this recipe because it looks interesting and my kid loves cheese.

Thanks Bunny Kitchen for sharing this wonderful recipe.

This is definitely a keeper.

Findings: The volume of the batter is rather large to fit into a 8" square pan.  I actually extended out the baking paper.  Thus if you want a taller cake, stick to 8" but extended baking paper.  If not, then 9" pan will be okay.

Some of my cheese actually sinks down.  So the next round, I will cut the cheese slice smaller as to make the slice lighter.  errr... does that make sense?

I have forgotten to create a water bathe for this bake but thankfully, besides a small crack, the cake was okay.

The texture is very light and yet spongy.  Though it has a large volume of egg but surprisingly it does not taste eggy.  My family loves it and I will definitely bake this again.

Source: Original recipe by 洪晓乐, modified version

What you need:

110g fresh milk
90g rice bran oil
¾ tsp salt
25g parmesan cheese powder

124g egg yolks (7 eggs)
124g cake flour
1¼ tsp baking powder

280g egg whites (8 eggs)
¼ tsp cream of tartar
110g castor sugar

6 pcs cheddar cheese slice
Parmesan cheese powder amount for sprinkling (I forgotten)

Method: (cooked dough chiffon method)

Pre-heat oven at 140°C.  Lined a 8” square pan. (I think 9" square will be better)

In a pot, bring fresh milk, rice bran oil, salt and parmesan cheese powder to 70°C.  (mixture should be warm to touch approx. 1 min)

Sift in top flour and baking powder and mix well.

Beat in egg yolks until smooth.  Set aside.

In a mixing bowl, whisk egg white and cream of tartar until foamy and whisk on high speed for about 3 mins and lower speed and continue for another 1 min until it is soft peak.

Fold of the meringue into the yolk batter.  Fold in the remaining meringue until fully incorporated.

Pour in ½ of the batter into the baking pan, place the cheese slices on top and then pour in the balance of batter gently over it.

Sprinkle Parmesan cheese powder on top.

Bake for 70 minutes.  Cover the top with aluminium foil at around 30-45 minutes to avoid burning.  

Ajar the oven door for 5 minute and bring the cake out, invert and remove the baking paper, cool on cooling rack.

Want a piece?


  1. The texture looks just so right & fluffy. Perfect job, Edith !

    1. Yes it is a very good recipe. My family loves it.

  2. I think by cutting the cheeses into smaller pieces did make sense. The lower cake elevated higher unexpectedly and rise the upper cheeses instead of sinking (will be updated later in my blog), just tried the actual version of this retro cake, going to experiment the cheesy thingy..haha

  3. Hi, thanks for sharing. I cannot wait to try out this recipe! You mentioned you forgot to use water bath method to bake the cake but did not mention this in the full recipe. Is it still advisable to use water bath? Thanks!

    1. I had no problem with mine without water bathe and I find the cake is still soft and fluffy. Perhaps with water bathe it is even better and that I am not sure.

  4. With water bath, it is even better


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