Japanese Souffle Cheesecake

After baking the blueberry cheesecake for Kailing, I was left with cream cheese which had to be used as fast as possible, cream cheese being a very perishable dairy product. Several ideas came popping...Japanese cheese cake, cheese chiffon, blueberry cheese tart, cheese biscuits, cheese muffins, chilled strawberry cheesecake....the list goes on...I would often decided on one, and then at the last minute thought of baking something else when I came across some inviting recipes. Then, I will be outweighing the cost and effect involved - opportunity cost such as time involved, ingredients available, hard/easy, high calorie; effect - will mum like it, will i eat it, can my nephew eat it..etc etc....Haha what to do, I'm always thinking so much, which makes me a slow decision maker; which of cos if you were to see in a brighter view, I make wise decisions. I seldom regret what I do.

Okok see, I'm digressing again. Hehe. Anyway the answer is up there. In the end, I decided to bake this Japanese souffle cheesecake. The amount of leftover cream cheesecake exactly fits into the recipe! Good no wastage! This time, no more burnt top as I cleverly placed the pan more towards the right side and front of the oven, where it is not so hot. I also placed it at the lower third shelf. The cheesecake browned nicely :) It cracked a little, however after it cooled, the cracks closed itself as it shrunk, leaving behind a 'wrinkled rough skin'. Is it supposed to be like this??

I adapted the recipe from Hungry Hamster Food Adventure and made some modifications

Ingredients:

125 g cream cheese
20 g butter
40 ml milk
3 egg yolks
32 g cake flour
8 g corn flour
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp grated lemon rind
3 egg whites
55 g caster sugar
1/4 tsp cream of tartar
1 tbs apricot jam (Omitted)

Method:

1. Preheat the Oven to 160°C.
2. Melt the butter, cream cheese, and milk on a double boiler, leave to cool slightly.
3. In a large bowl, beat together egg yolks, salt, lemon juice, lemon rind, and cake flour together until well mixed.
4. Add cheese and milk mixture into egg yolk mixture until well mixed.
5. In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.
6. Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 30-40 min or until cooked when inserted with a skewer.
7. Remove from the mould immediately to prevent the cake from sinking.
8. If using apricot jam, mixed the apricot jam with a bit of water and warmed it in the microwave.
9. Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.
10. Refrigerate after cooling

Recipe Source: Hungry Hamster Food Adventure


Indeed the cake was cottony soft and the top was springy and spongy. After refrigeration, the texture remained soft and light. My mum said it was too cheesy, even though it was just a light cheesecake. Luckily my best friend, bingki shared the cake with me and she said it looked like 'real cheesecake'..Haha I told her of cos' it's a real cheesecake. Yeah, I knew she meant to say it looked like those sold in bakeries. :) Well, so I had improved! ;) She had been with me throughout my baking journey, be it bad or good times, LOL and always so supportive of whatever I baked, be my taster and gave my genuine comments. Thanks my dear gal! :)