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Japanese Souffle Cheescake
Tuesday, 13 March 2012 | posted by Simply bakes

Finally the March Holidays are here! I've got so many things going on now my head's gonna explode! haha. I hope to spend my short week wisely and maybe bake some more! Anyways, i was really hoping to keep this post short and sweet cause life right now is really so hectic and i can't find the time and energy to blog anymore! :'(

I really don't know whats with me and Japanese desserts these days but i always seem to be drawn to them whenever my baking itch comes. Japanese souffle cheesecake is different from the usual dense, rich and creamy cheesecakes that we are used to. It is very soft, light and moist at the same time and it includes the incorporation of egg whites before being baked in a water bath. It uses a small amount of cream cheese as compared to other types of cheesecakes and relies mostly on eggs to aerate and get its volume. This cake uses corn flour because corn flour has a lower gluten thus making the cake softer.

This bake was really successful and i received many compliments from my family:D Indeed, the cake turned out really delicious because even though it is light in texture, it is creamy, rich and moist at the same time. So you can have a rich and satisfying cheesecake without having to pay a big price for it:) I really like how this cake is more firm on the outside, and really soft and melt-in-your-mouth in the center. The whole cake is firm enough to stand beautifully but it is really soft, moist and fluffy in texture.

Sme tips i have to making this cheesecake the best cheesecake ever:
1) Use fresh ingredients. Use good cream cheese and fresh eggs and milk because they can determine the quality of your product.
2) make sure your eggs are at room temperature because thy whip better and you can get a good volume of the cake
3) Make sure you store the cake in an airtight container in the fridge overnight before serving. Like any other cheesecake, the cream cheese flavour would be more pronounced overnight as you let all the flavours fuse and mature.
4) Do not over bake the cheesecake or you won't get the soft and moist center! :)

Recipe adapted from: Alex Goh's "Fantastic Cheesecake".
I scaled the portions accordingly to using 250g of cream cheese. It is enough to make an 8-inch pan cake with a nice height:)

(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).
5. Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

Try it!
With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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