Sunday, 27 November 2016

Creamy Japanese Cheesecake


This is my second Japanese cheesecake in 3 days. When your tastebuds still remember how the previous cheesecake taste like, it’s always good to bake another for comparison sake.

After the burnt top attempt in my other post, I was determined to give this another shot. I was more than happy with the end results. This time I made sure I covered the top of the cake with an aluminum foil at the 8 min mark and adjusted the baking temperature and timing.



Every oven is different, so trial and error and understanding your oven goes a long way. Steps are rather idiot proof if you watch the video. The only thing that could go wrong is probably the temperature of your oven and the folding of the egg whites into the egg yolk batter. If you don’t incorporate them together well enough, what might result is a separation of layers ( I.e a heavier batter at the bottom and a lighter layer on the top.



I had my fair share of denser “kueh” like, burnt, ugly cracked cheesecakes, so if you get them, don’t be disappointed. Practice makes perfect. This Japanese soufflé cheesecake is creamy and melts in your mouth. One slice is never enough.



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


Ingredients:


250g Philadelphia cream cheese
6 egg yolks (Each whole egg weighs 60g)
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 (Each whole egg weighs 60g)
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. That is the timings for the original recipe but I made some adjustments to the timings as I realize each oven functions differently. (For mine, I baked the cake at 200 degree C for 8mins. After the 8min mark, I placed an aluminium foil quickly over the top of the cake to prevent it from browning too much and baked until the 12 min mark. Then I lowered the temperature to 160 deg C and baked another 18 mins more. After that switch off the oven and leave cake in for another 30 mins. After that open door slightly and let cake to cool 10 more mins. I find that the golden brown color of the cake was just nice. Feel free to experiment with your oven temperature. )


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4 comments:

  1. I haven't tried it yet but it sounds amazing. What is the flower you garnished it with?

    ReplyDelete
  2. I have a new oven that has a fan that starts cooling the oven immediately. It's a problem for recipes that are supposed to sit in the oven when it's done cooking. Anyone have a suggestion?

    ReplyDelete
    Replies
    1. Are you able to switch off the fan function?

      Delete

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