Japanese Soufflè Cheese cake is a cake that contain a little amount of cheese. It very light, soft and moist in texture. Best to have it after over night and cold. The taste develope as it age.But it doesn’t mean that you can keep it for a month.The taste of sweetness , sour and lemony really refreshing. You can have several slice of Japanese soufflè cheese cake instead of one slice ‘ New York Cheese cake ‘ without feeling guilty with your diet.
To make this cake is easy, just make sure to prepare all the ingredient before you start. You may want to avoid of forgotten to put some of the ingredient into your cake..I do experience this before..hehe..Measure the amount exactly as detailed on the recipe. Unless you want to try something new then you can change to your own preference. Some people doesn’t really care about the ingredient, sometimes it more or less than it supposed to be and they say it’s only a few grams its ok….and when they failed they will blame the recipe..if you add more cheese then, we didn’t call it Light Cheese Cake anymore, it will turn to baked cheese cake or New York Cheese cake..but you can add more lemon juice if you want it more tangy ..it’s ok… without furthermore, let go to the recipe.
Adapted from : Happy Home Baking
JAPANESE SOUFFLÈ CHEESE CAKE
Make one 7′ round pan
125 g philadelpia cream cheese
125 ml full cream milk
60 g butter
5 egg yolk
2 tbsp lemon juice
75 g cake flour
35 g corn flour
5 egg white
120 g castor sugar
1/4 tsp cream of tartar
1. Measure all ingredient before you start. Line your pan with parchment paper on bottom. I prefer to line the bottom only. I am not good in lining the side of pan and always end up with ugly side. For my opinion, use a right pan so that you doesn’t have to line the side of your pan.Pre heat your oven at 140’c.
2. Sift cake flour and corn flour then set aside. Separate the egg white and egg yolk. And make sure your bowl is clean enough, no trace of oil. I always clean my bowl with hot water and wipe it dry before i separate the egg. Your egg white will not rise to fully valume if your bowl is not clean enough.
3. In a clean bowl, add in butter and cream cheese. With a hand whisk stir the butter and cream cheese until melted over double boiler. You may see the butter and cream cheese seems like doesn’t come together but don’t worry cos’ once you add a milk it will become a smooth liquidy batter. Turn off the heat and let it cool.
4. Once the butter and cheese mixture is cooled ,add in egg yolk one at a time. Stir until well combined. Add lemon juice and flour mixture. Stir constantly until well combine. Strain the batter. I always strain the batter to get a smooth and silky batter. No more giant lump of flour or unmelted cheese on the batter. Set aside.
5. Whisk your egg white until foamy. Add in cream of tartar and whisk again. Sometimes people will use lemon juice or corn starch instead of cream of tartar but i’m more comfortable with cream of tartar. Cream of tartar will stabilize the egg white. Ok now ,add in sugar and beat with high speed until egg white became shiny..should be firm peak stage. Firm peak stage is when the meringue able to hold it shape and the peak is pointing down.
6. Add the egg white to cream cheese mixture in 3 batches. Make sure that the batter is almost even before you folding the next batches. When done tap the bowl a few time on worktop to removed the bubble. Pour the batter at 10 cm height to make sure the bubble will burst as it flow down. ( i forgot to do this step and i end up with a lot of hole on top of my cake).
7. Bake at 140’C for 1 hour over waterbath method. To high temperature will make your cake crack on the top and if it too low it will couse the cake undercook or will need a longer time to cook.
8. Once done, let it cool for awhile about 5 minnute and when you see the cake is shrink a bit and pulled away from the sides of the pan, unmould it immediately. When the cake is cool enough, refrigerate for over night before serving.
Baking With Kelly