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Friday, August 29, 2014

Light Japanese Soufflé Cheesecake

Baking has always been my weakness as it involves accuracy and many steps, not to forget the horrible washing after all the mixing bowls used. Nevertheless, with all the time I have in the day as well as to hone my baking skills, I knew I should do it! Anyway, its a great way to save money when a family member celebrates their birthday as cakes can be really expensive!

Anyway, decided to cook this after eating a really nice chiffon orange cake baked by my aunt-in-law. However, changed it to cheesecake because my children simply loves cheese!!

This is a great recipe as its light and fluffy!


Ingredients (for 9 x 9 x 2 inch square tray):

160 ml milk
80 g butter, at (tropical) room temperature, cut into small pieces
280 g full-fat cream cheese block, at (tropical) room temperature, cut into small pieces
100 g cake flour, sifted
30 g cornstarch, sifted (if you have corn flour instead, use twice the amount (60g)
1/4 tsp salt
140g egg yolks
 4 tsp lemon juice

 350 g egg whites
 150 g caster sugar

The eggs should amount to about 8-10 eggs depending on size.


1) Spray the baking tray with oil/butter, then place baking paper on it.
2) Wrap the sides of tray with aluminium foil
3) Heat milk till warm. Then, place the milk in a mixing bowl, together with the small pieces of butter and cream cheese. Mix it evenly.
4) Add the egg yolks and lemon juice into the mixture of cream cheese.
5) Sieve the mixture twice or more to make it very smooth
6) Place the sifted flour (both cake and corn flour) as well as salt into the cream cheese mixture.
7) Mix it really well and even.
8)Preheat the oven to 180 degrees C
9) Mix the egg whites with a mixer till it creates soft peaks. While mixing, add in the sugar gradually.
10) Fold gently in the egg whites to the yolk mixture in 3 rounds. Get rid of big air bubbles.
11) Pour batter into the tray slowly to avoid creating bubbles
12) Put hot water on a big rectangle tray, then place the square tray in to act as a water bath during baking to keep the cake moist.
13) Place the tray into the oven and bake it at 170 degrees C for about 50-60 mins.
14) Test it with a skewer to see if its ready.
15) Remove cake from oven and cool it on a rack


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