Japanese Souffle Cheesecake

Baking for the June babies. This cake was requested by my youngest child for her birthday.

As a block (250g) of cream cheese can make 2 small (6") cheesecakes, I was able to share the other cake with one of my BFF, whose birthday falls on June too. 

The cake was light in texture and taste and not too sweet. I replaced the lemon juice that is commonly used in cheesecake recipe with calamansi lime juice instead. As calamansi limes is abundant in my neck of the woods. 

There seemed to have lots of recipes on Japanese light cheesecake, but I found that the ingredient list was almost similar or at least the percentage of ingredients used was the same. To me, the success to making or deflating the cheesecake is in the process and the baking time and temperature. I whipped my egg whites to JUST BEFORE stiff peaks before I fold it into the cream cheese mixture. I baked mine at 150 degrees C for 28 minutes and left it in the oven (do not open the oven door at all) for another 30 minutes to slowly and gently cook through the cakes.

The cake was topped with a white chocolate glaze, decorated with fresh strawberries and dusted with calamansi lime zest. 

 

Japanese Souffle Cheesecake

(makes 2 x 6" round cake)

Ingredients:

250g cream cheese

50g butter, melted

100g/ml whole milk

60g cake flour

20g corn flour

6 eggs, separated yolks from whites

140g sugar, 70g for yolks and 70g for egg whites

2 tsp calamansi lime juice or lemon juice

1 tsp vanilla

1/4 tsp salt

Steps to cheesecake:

• Preheat oven to 160 degrees C.
• Line the bottom of two 6" round pans with baking paper.
• Prepare a baking pan, that is 4 cm deep at least, where the two pans can sit in so that a water bath can be created while the cheesecakes are baking.
• Melt cream cheese in a heatproof bowl over double boiler stirring it constantly until all cream cheese have melted to a thick consistency.
• Whisk in egg yolks, 70g sugar, warm milk, melted butter, salt, vanilla, calamansi juice. Whisk to incorporate after each addition of the ingredients above.
• Fold in the sifted flours until a uniform batter is formed. Remove the heatproof bowl from the double boiler and set it aside.
• In a clean bowl, whisk up the egg white with the other 70g sugar until soft peak is formed.
• Fold in 1/3 of the whisked egg white into the cream cheese mixture until the mixture is lightened. Then fold in the rest of the whisked egg white until a light uniform batter is achieved. Do not over mixed.
• Pour the batter equally into the 2 lined 6" pans and place the pans into the baking tray. Carefully pour boiling water into the baking tray so that the water level is 1/3 up the sides of the 6" pan. 
• Bake at 150 degrees C for 26 - 28 minutes. After that turned off the oven but leaving the cakes to sit in the oven for another 30 minutes. After that open the oven door slightly ( about 10 cm) for 10 minutes. After 10 minutes, remove the cheesecakes from the oven and let them cool to room temperature.

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