So I made Japanese Soufflé Cheesecake the other day. It uses steam baking method which mean the oven has water in tray which creates steam- That is a more gentle way of baking so that the cake wont crack and puff up too high. I have made this cake before, this time I am giving another go. This recipe uses more a lot more milk than my previous one. Wonder how that would that turn out. The method is also slightly different. This recipe requires heating on stove and mix the flour mixture before egg yolks goes in. Its like a custard recipe steps. But anyway I am trying it as the picture in Anncoo blog looks really awesome!
Recipe for Japanese Soufflé Cheesecake adapted from
265g Milk
85g Butter250g Cream Cheese (Soften)
40g Plain Flour
35g Corn Flour
7 Eggs (Separated)
3/4 Tsp Cream of Tar Tar
125g Caster Sugar
2Tsp Vanilla Extract
2Tbsp Lemon Juice
Method
- Place Cream Cheese, butter and Milk in a Pot over medium heat. (to melt the cheese)
- Whisk until there are no lumps!! Very important, as cream cheese tend to have tiny tiny lumps.
- Then add the flour mixture and whisk until smooth. Remove from heat and stir in the yolks.
- Beat the eggs whites in another bowl until foamy, add cream of tar tar followed by sugar.
- Beat until stiff peaks are formed. Add whites into yolk mixture in 3 additional folding in gently.
- Pour the batter into prepared spring form pan lined w parchment paper at the bottom.
- Bake for 1 hour and 10Mins in a water bath. Cover the cake with foil at 40mins mark to prevent too much browning at the top.
- Allow the cake to cool in pan, cake best served chilled!! =)
I love the light cheesy taste this recipe gives.
The texture and consistent is really thumb up too.
I brought it over to school to let my friends have a taste, glad they love it! =)
Happy-
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