Japanese Soufflé Cheesecake

Blessing of the Day: Is finally Friday! Looking forward to have a nice Korean bbq buffet with friends tml!

Kg’s 2nd birthday cake with family or rather with him and his mom + me – i made something more light which is a Japanese Soufflé Cake. Didn’t attempt before so was quite nervous. But still it turned out quite ok for first attempt. The texture is soft, rich and cheesy and i think after removing from the fridge, I needed to wait at least 10 to 15 mins before i can tuck in. Is quite a flat cake because i split the portion into 2 pans. Also is my first time using water bath to bake cheesecake. Last time when i made cheesecake is always no bake version. Next time i shall combined everything together to make a taller cake. Hmmm recently all my cakes are quite flat!

I grab this recipe from Bossacafez. Her photos are always so pretty! I thought i manage to get the light fluffy texture.

recipe source : alex goh’s fantastic cheesecakes
ingredients (makes two 20cm oval pans) :

160g cream cheese
25g butter
120ml milk
40g flour
30g corn flour
4 eggs, separated
100g caster sugar
pinch of saltdirections :

1. grease and line the bottom of two 20cm oval pans and wrap the outside of the pans with foil.
2. place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick. remove and set aside.
3. add in flour and corn flour to the above mixture, followed by egg yolks and mix well.
4. whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks.
5. add 1/3 egg whites into the yolk/flour mixture, followed by the rest of the whites. fold in gently.
6. pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean.
7. cool completely before refrigerating.

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