Jun 13, 2014

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♥ Japanese Souffle Cheesecake ♥



Father's day is approaching. I have a special treat prepared for my daddy at the weekend, which is his favourite - Souffle cheesecake. The first time he had a souffle cheesecake was at a buffet. And we were all surprised that he loved it so much since he isn't a big fan of "dessert". I have came across a lot of Japanese recipes for this kind of cheesecake, and most often they call for many eggs and whatsoever that make me don't want to attempt them. Lately, I found a simpler recipe that only calls for 2 eggs even though it is still to be baked in a water bath.


I found it really important to wrap foil at bottom of the cake pan, and probably I would recommend double wrapping because if any water leaks, your cake will be ruined. Fortunately, my first attempt with souffle cheesecake doesn't fail with the use of single foil wrapping.
How about whipping the egg white? Nah! If you made french style macarons before, such as these and these, it is definitely no big deal for you, am I right? 

Make 6 inches cake
You'll need:
150g soften cream cheese
30g caster sugar
75ml fresh cream
2 egg yolks
1 1/2 tbsp corn flour

2 egg whites
30g caster sugar

How to make Japanese souffle cheesecake:

  1. Preheat oven to 160C. Grease a 6-inches cake pan with butter and line the bottom with parchment paper. Wrap the bottom of the cake pan with aluminium foil. Set aside.
  2. In a mixing bowl, whip together cream cheese and sugar.
    Add the cream and egg yolks, one at a time.
  3. Sift in corn flour. Pour batter over a sift into a bowl to remove any lumps. Set aside.
  4. In another bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar and continue beating until stiff peaks form. 
  5. Add 1/4 egg whites mixture into cheese batter, stir well to loosen the batter and then add the remaining egg whites mixture. Fold gently to prevent deflating egg whites. 
  6. Pour cake batter into prepared cake pan. Bake in a water bath for 40 minutes.
  7. Allow the cake to cool completely. Refrigerate cake at least 3 hours or overnight. 
With all my love <3


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