I made this cheesecake using cheddar cheese, a quintessential British cheese. Enjoy the richness and wonderful aroma of the cheese. This recipe was provided by the executive chef of the British Embassy in Tokyo.
Ingredients: 6 servings, 15 cm diameter round cake mold
To make the biscuit crust, finely crush the graham crackers, and combine with the almond flour and soften butter.
Pack down the biscuit mixture in the bottom of the mold lined with parchment paper.
Separate the egg yolks and whites in different bowls, and half the powdered sugar in two portions.
Combine the cheddar cheese, cream cheese, and butter with a spatula, then add the egg yolks and the powdered sugar.
Add cake flour to the bowl from Step 4, and pour in the heavy cream.
In a separate bowl, whip the egg whites, and gradually add the powdered sugar to make a meringue.
Combine the batter from Step 5 and meringue from Step 6, and pour it into the 15 cm diameter round cake mold.
To prevent overcooking, place the mold on a baking sheet filled with hot water and bake at 170°C for about 45 minutes.
Story Behind this Recipe
I was inspired when British Embassy promoted British cuisine with it's "Food is GREAT: A Taste of Britain" exhibition.
It will be easier if you soften the cheese in the microwave. I recommend you use white cheddar cheese if you are able to find it, but you could use orange cheddar cheese. You could also add raisins to the the cake batter.