Japanese Souffle Cheesecake

日式舒芙蕾芝士蛋糕

Souffle cheesecake originated in Japan and I recall that the first of such cake to sell in Singapore was under the brand 'miki ojisan'.

I baked this cheesecake last week. It has a pillowy soft, cottony texture and tastes best when chilled. 

Ingredients

Cream Cheese   160g (room temperature, take out from fridge at least half hour before baking starts)

Fresh milk         50g

Unsalted butter  20g

Cake flour          40g

Large eggs          4

Sugar                 70g

1 spoonful of love

Method

1. Separate the yolks from whites and keep the whites in fridge until ready to whisk (step 6)

2. Put butter and cream cheese in a mixing bowl, and place it over a pot of hot water. Then whisk to combine these two ingredients until you get a smooth mixture.

3. Add milk to the cream cheese mixture and whisk to combine. Remove the mixing bowl from the hot water.

4. Sieve in cake flour and whisk to combine.

5. Add in egg yolks (all 4 of them) and whisk to combine.

6. Make meringue. Whisk egg whites using electric mixer or hand whisk and add in sugar in 3 batches. Stop whisking when you reach soft peaks i.e. the egg white peak bends a little when you lift the whisk.

7. Take 1/3 of the meringue and whisk gently into the cream cheese mixture (from step 5). Then pour the cream cheese mixture into the remaining meringue, and use spatula to fold quickly but gently.

8. Pour into baking pan (lined with parchment paper). I use a 20cam square pan. Tap the pan on the bench/table top a few times to remove air pockets.

9. Place the baking pan in a bigger baking tray/pan that is filled with water up to 2cm of the souffle cheesecake baking pan. Bake in 150 deg cel preheated oven (top and bottom heat, no fan) for 30mins, open the oven door fully 5 seconds, then lower the oven temperature to 100 deg cel and continue to bake for another 30mins. Every oven is different, so do adjust the baking temperature and timings accordingly. 

10. Leave the cake in the oven (door open) for 5 mins. Then remove the cake from the baking pan and place it on cooling rack. Chill the cake when it has cooled completely and enjoy!