Saturday, 19 November 2016

Cotton Soft Japanese Souffle Cheesecake



Baking disasters are sometimes inevitable. Bakers woes-  I had my fair share of sunken, ugly and cracked cheesecakes. As I was happily instagramming away, my cake was also happily baking beyond the shade of golden brown. Before I know it, it had turned a decadent shade of black. (In the morning, my mum thought I actually frosted the top of the cake with chocolate )


That much said, the cake looked pretty decent after slicing off the top. The cake did not sink and no crinkly tops so can you imagine how good the cake would be if I didn’t overbake it! Anyway this Japanese Souffle cheesecake is adapted from Ieatishootipost. I was drawn by the moist, melt in your mouth picture on his blog.

Japanese Souffle Cheesecake ( Makes 1 round 8” cake) (Adapted from Ieatishootipost)


Ingredients: 


250g Philadelphia cream cheese
6 egg yolks
70g castor sugar
60g butter
100 ml milk
1 tbsp lemon juice
1 tsp lemon essence (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

6 egg whites
1/4 tsp cream of tartar
70g castor sugar


Steps


1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Spray 8in x 3in cake pan with non-stick spray, line bottom with baking paper

3. Whisk cream cheese till smooth over a warm water bath

4. Add egg yolks and whisk till combined

5. Add 70g sugar and whisk

6. Warm milk and butter over stove and add into batter

7. Add vanilla, salt, lemon juice, lemon essence and whisk till combined.

8. Remove from water bath, sift flour and fold into mixture

9. Whisk whites at low speed till foamy

10. Add cream of tartar and beat at high speed till bubbles become very small but still visible

11. Gradually add sugar and beat till just before soft peaks

12. Fold whites into batter 1/3 at a time

13. Pour into cake pan and tap the pan on the counter to release air bubbles

14. Bake on the bottommost rack) for 18min, lower to 160 degree C and bake for another 12 mins. Turn off the oven and leave cake in the closed oven for another 30mins. Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.


Other than the burnt top, this recipe is worth giving a short! The soufflé cake rose nicely and there wasn’t any crinkly tops. Expect more Japanese Cheesecake to come!!


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