top of page

DIY Recipe | Japanese Soufflé Cheesecake 日式舒芙蕾芝士蛋糕

  • white8sheep
  • Dec 11, 2014
  • 2 min read

Many people thought that baking is just one of another difficult level after cooking. I love cooking but in fact I dont really into dessert. The idea to learn about baking turn up to be another skill discovery for myself. In the past, whenever I would give a nice wrapped treats-I must bought them. After exposed with curiosity about baking, I learnt that baking is really interesting. This time, I will share the simple recipe of famous japanese souffle cheesecake with the mix of balanced moist cake, sweet, tangy and salty cheese.



Ingredients:


125g cream cheese, cut into cubes, soften at room temperature

120g white chocolate, break into pieces (I used Ghirardelli white chocolate chips)

3 extra large eggs, cold, separated (I used 4 eggs with 60g yolks, 140g whites)


1 teaspoon vanilla extract (optional)


Method:

  1. Line the base of a 7" round cake pan(fixed base) with parchment paper and grease the sides with butter, set aside.

  2. Separate the eggs and leave egg whites to chill in the fridge until ready to use, this helps ensure a more stable meringue.

  3. Fill a saucepan with water to about half full. Bring the water to a full boil. Turn off the heat. Place white chocolate chips in a large mixing bowl and set it over the saucepan (make sure the bowl is bigger than the sauce pan). Stir chocolate till smooth.

  4. Add cream cheese and mix till smooth.

  5. Remove mixing bowl from the saucepan. Add the egg yolks, with a balloon whisk, whisk to combine. Add vanilla extract (if using), whisk to combine, set aside.

  6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until the egg whites reaches the stiff peak stage. (Take care not to over beat the egg whites. Since there is no sugar added, it takes a very short time to reach the stiff peak stage.)

  7. Add the beaten egg whites into the cream cheese mixture in 3 separate additions, each time fold with a spatula (I used a balloon whisk) until just blended.

  8. Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

  9. Place cake pan in a baking tray. Fill the baking tray with some hot water.

  10. Place on lower rack of the oven and bake at 170 degC for 15mins. Lower the temperature to 160 degC and bake for another 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.

  11. Remove cake pan from oven and leave the cake to cool before unmolding. Refrigerate for about 2 to 3 hours. Dust with icing sugar if desired.


 
 
 

Comments


Featured Posts
Recent Posts
    Search By Tags
    bottom of page