Cakes · Desserts · Fusion Dishes · Japanese · Pastry/ Baking · Uncategorized

Japanese Souffle Cheesecake

IMG20160101003523.jpg

Not sure if this is considered my first bake of 2016, but definitely it’s our first eat of 2016! I failed this many times before, and finally i have a taste of success! It always either crackย  the hell out or taste extremely rich and weird. I guess my practice recently with chiffon cakes and swiss rolls lately have really improved my skills. This time, not a single crack, it taste light, soft and velvety smooth! I am so happy! It is truly a great start to my new year’s! This is another difficult bake that I am scared of and i’ve finally conquered! And did i forget to mention, it is one of my favourite cakes ever ๐Ÿ™‚

Recipe adapted from anccojournal.com

Ingredients: (for a 9″ square tin)

  1. 265ml fresh milk
  2. 85g butter
  3. 250g cream cheese (at room temperature)
  4. 40g plain flour
  5. 35g corn flour
  6. 7 large egg yolks
  7. 2 tsp vanilla essence
  8. 7 large egg whites
  9. 125g caster sugar
  10. 3/4 tsp cream of tartar

Method:

  1. Melt butter and milk over a double boiler with simmering water. Add in cream cheese and whisk till smooth.
  2. Sift corn flour and plain flour and whisk till smooth and thick.
  3. Remove from heat and cool. Add in yolks, a couple at a time and vanilla essence.
  4. In a large bowl, whisk egg whites until frothy, add in cream of tartar. Add in sugar a spoonful at a time and whisk until stiff peaks. Reduce speed to low just before you reach stiff peaks.
  5. Gently fold in meringue into yolk batter, 1/3 at a time. Fully incorporating the batter before adding the next batch.
  6. Knock the bowl on the counter serveral times to rid of air pockets.
  7. Line a 9″ square cake tin with silicon paper. Pour batter and even out the surface. Place cake tin in a roasting tin filled with water.
  8. Steam bake in a preheated oven at 150deg for 1 hour 15 minutes.
  9. Turn off oven and leave cake inside with door ajar for 10minutes.
  10. Place cling wrap over a cooling rack. Invert the cake onto the rack and cool completely for about 1 hour.
  11. Chill in fridge for about 4 hours or overnight before serving.
Advertisements

One thought on “Japanese Souffle Cheesecake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s