Japanese soufflé cheesecake



Cheesecake again….I have so many other bakes to try but this one was requested by Zann many times already.

I am not really a big fan of cheesecake. But the two of them are. Zann and Hub can finish the whole cake by themselves in 2 days. I prefer those lightweight cheesecake especially the Japanese Souffle Cheesecake. This time, I stick to the recipe from Diana Dessert. I have read so much good reviews on Dr Leslie Tay’s cheesecake recipe, which will be on my next to be baked list.


Recipe (adapted from Diana’s Dessert)

80 ml milk
40 g butter, at room temperature, cut into small pieces
140 g cream cheese block, at room temperature, cut into small pieces
50 g cake flour, sifted
15 g cornstarch, sifted
⅛ tsp salt mix evenly with sifted cake flour and cornstarch
75 g egg yolks
180 g egg whites
90 g caster sugar

Preheat the oven at 160°C.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Sieve, twice so that mixture is silky smooth. Fold in the flour, the cornflour, salt, egg yolks and mix well. Whisk egg whites until foamy. Add in the sugar and whisk until soft peaks form. Add egg whites to yolk mixture in 3 batches. Pour into a 7-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Put cake pan in a bigger pan. Fill outer pan with boiling water to about half-way up sides of inner cake pan. Bake cheesecake in a water bath for 160C for 15mins and then at 150C for 60mins or until the top of the cake turns golden brown.



Note:  I left the cake to cool down in oven with opened doors for 30mins to prevent the cake to collapse.

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