Cream Cheese (1 cup)
Corn Oil (2 1/2 Tbsp)
Caster Sugar (3 Tbsp)
Honey (2 Tbsp)
Milk (1/3 cup)
in a bowl under double boiler and stir mixture till melted. Then pass mixture through a sieve into a large bowl.
Self-Rising Flour (1/3 cup)
Corn Flour (1 Tbsp)
into cheese mixture. Stir and add
Yolks and mix to combine.
To make the meringue, whisk Egg Whites until frothy at low speed. Add
Caster Sugar (2 Tbsp)
and whisk from medium speed to high speed until peak form.
Fold 1/3 of the meringue into the cheese batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
Pour batter into a 7 inch removable cake pan (wrap the cake pan with aluminium foil to prevent seepage) and tap pan lightly to remove air bubbles.
Steam bake cake at preheat oven 120 degrees C (250 degrees F) for 20 minutes.
Then increase oven temperature to 160 degrees C (320 degrees F) and bake for another 40 minutes.
Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely and place the whole cake in pan, covered with aluminium foil in the freezer overnight. (The cheesecake will shrink as it cools).
Take cheesecake out from the freezer and upside down the cake. Then start to cook the topping cream.
To make the topping, Melt the
Cheddar Cheese (3 slices)
Corn Oil (2 Tbsp)
Whipped Cream (3/4 cup)
Honey (1 Tbsp)
in a double boiler, stir till smooth and pour on top of the cheesecake. Then spread the topping cream quickly (the topping cream must be very hot as it'll set quickly). Never mind about the uneven spreading, as the topping will melts during baking.
Place the whole cake in the preheated oven at 180 degrees C (350 degrees F) and bake for about 20 minutes or till the topping cream melted and turn brown at the sides.
Serve at room temperature or chilled and enjoy!