Japanese cheesecake

aka Japanese soufflé cheesecake

Inspired by Ochikeron’s viral Gâteau au Chocolat and Japanese Cotton Cheesecake but really… Adapted from Rasa Malaysia and Just One Cookbook

Meringue
6 eggs, separated
100 g caster sugar (I only had regular granulated)

Wet ingredients
240-400 g cream cheese, softened (I had 175 g)
100-200 ml heavy whipping cream (I used 250 g)
50 g unsalted butter, softened

Dry ingredients
20 g cornstarch + 60 g cake flour or 80 g all-purpose flour (I used latter)
Pinch of salt
10 ml lemon juice + 1 spoonful of zest
1 spoonful of rum (optional, I would have liked Bailey’s)

N.B. Keep the cream cheese, butter, egg yolks, and heavy cream all at room temperature, but chill the egg whites in the fridge (to make the meringue more stable)!

  1. If you want a chocolate cake, melt 240 g dark chocolate (broken into pieces) in a double boiler (not boiling water). Remove the bowl from the double boiler, cool the mixture. Otherwise just mix the cream cheese, butter, and heavy cream together.
  2. Fold in the flours and salt, then the egg yolks and lemon juice, and mix well.
  3. In a large bowl (make sure there’s no oil/fat in it, feel free to wipe the inside with a slice of lemon), whisk egg whites THEN whip in the sugar with an electric mixer until soft peaks form. Whipping by hand is masochistic. You know it is thick enough when you can turn the bowl upside down.
  4. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back into the remaining 1/3 meringue and FOLD GENTLY with a spatula.
  5. Preheat the oven to 170 deg C. Rub some oil/butter on parchment paper (to help prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
  6. Place the cake pan on a baking sheet. Pour hot water into the baking sheet, to keep the cake moist. Bake for 15 minutes on the lowest shelf in the oven (to prevent cracks on top and over-browning), 160 deg C for 15 minutes, then turn off the oven and bake with the remaining heat for 15 minutes.
  7. When it is done, place the cake pan on a wire rack to cool slowly.
  8. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

You can brush the cake with some jam syrup and/or dust with powdered sugar (confectioner’s sugar) to finish. I would prefer to serve with whipped cream ~_^

What I Messed Up: Not chilling the egg whites in their bowl enough (should chill in the same bowl they will be beaten in), not beating the eggs BEFORE adding the sugar, not rubbing lemon on the inside of the meringue bowl before beating, not having enough cream cheese, and not using caster sugar (faster to dissolve).

~Jessica

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