Tuesday, October 23, 2007

Light Japanese Souffle Cheesecake

I think my taste for desserts and cakes varies with my mood. Sometimes I prefer those rich and luscious chocolate cakes, fudgy brownies, but at the end of the day, I still prefer my desserts to be light. I love the texture of sponge cake, chiffon cake, and angel food cake! Maybe it's because they felt like pieces of cotton that just melts when you place them in your mouth. I think that these cakes are also harder to 'perfect', as you need more skills in folding the batter to prevent it from collapsing, hence making me appreciate them a lot more!

I was very happy with the result when I tried making the cake today because it did not collapse after I removed it from the oven. It also stayed moist and soft, unlike my experience of Japanese Cheesecake at Secret Garden, Bkk.

Japanese Souffle Cheesecake (Adapted from Maya's recipe)

125 g cream cheese
20 g butter
40 ml milk
3 egg yolks
40 g cake flour
1/4 tsp salt
1 tbs lemon juice
1/2 tsp grated lemon rind
3 egg whites
70 g caster sugar
1/4 tsp cream of tartar
1 tbs apricot jam

Preheat the Oven at 160 degrees. Melt the butter, cream cheese, and milk on a double boiler, leave to cool slightly. In a large bowl, beat together egg yolks, salt, lemon juice, lemon rind, and cake flour together until well mixed. 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.

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. Remove from the mould immediately to prevent the cake from sinking. Mixed the apricot jam with a bit of water and warmed it in the microwave. Brush the apricot jam all over the top of the cheesecake to give it a glossy finish. Refrigerate after cooling.

I actually ate it before I put it in the refrigerator as it looks so irresistible! I love the cake as it wasn't too sweet and had a smooth and melt in the mouth texture. It was feathery light and I felt guilt-free eating it!

ps. sorry about the lighting in the photo. It's a bit blurry.


TingTing said...

OHHHH, this is EXACTLY MY KIND OF CAKE!! *huggles* THANK YOU SO MUCH!!!! It looks so... spoofy ^^".


Hungry Hamster said...

Hey Ting Ting. Wow, you are up early on a Saturday! I love this cake too, it's so light, I feel so guilt-free eating it :p

My cousins prefer the richer cheesecakes though :)

cheesywee said...

oooo looks like a nice slice of cheesy clouds!!! I love the fluffy version of japanese cheesecakes :P

Aimei said...


I just made this cheesecake using your recipe, with a little modifications. It's great! Very beautiful and no major cracks. :)

I made a blueberry cheesecake for my friend's birthday as well, looked similar to yours. ;)

Hungry Hamster said...

Thanks Ai Mei! Glad it worked out well for you! Thanks for dropping by :) Do come back for more future posts!

Aimei said...

Thanks for your comments in my blog! I will sure drop by for more recipes! :D

Sukkimi said...

Thanks for posting this recipe.
This morning i bake Japanese Cotton Cheesecake from AWW, result is not close to what i expect.
Will surely try out your recipe!

Sukkimi said...

I've tried out this recipe. It was really good!

Hungry Hamster said...

Thank you Sukkimi! Glad you liked it!

Sukkimi said...

Somehow, my cake doesn't rise high as yours Mine only (1.5 ") i think.
Also i dun have spring form . I'm using normal 8" round pan :D

Hungry Hamster said...

Ooh, maybe the springform might be the reason why mine rose higher. The cake is quite fragile so turning it might made it collapse a bit.

I think it has to do with the beating of the egg whites and mixing it into the rest of the ingredients too! I'm glad you liked it anyway :)

Rei said...

Hi, I followed a link here. I used the other recipe but my cake kinda sink. :p I realised the recipe might be abit too wet. Definitely trying yours. Btw, when you say removing to avoid further sinking, do you mean overturning it onto a cooling grid? Appreciate your reply.

Hungry Hamster said...

Hey Rei! Nice to meet you :)
Don't overturn the cake as this cake is very fragile. I used a springform tin, so I just removed the cake from the tin without overturning it. I think if you overturn it, it may cause the cake to collapse! Good luck and enjoy :)!

Sukkimi said...

haha i think i know why my is short now. i turn it n cool on wire rack!
okay, i will invest in a spring form, which is good stainless stell or non stick better?

Hungry Hamster said...

Haha, that's a good question! I've only had experience with the non stick one, and it works pretty well. I have no clue about how good the stainless steel one is though.

Thing@Theresa said...

hi i would like to ask, can i omit the lemon juice? i dun have lemon with me so thought of omit it :)

Hungry Hamster said...

The Theresa, I think you can. But it'll definitely taste better with a hint of lemon :)

Thing@Theresa said...

i made cake this morning . i am using an 8 inch pan....the cake come out quite low. when i remove the mould, i saw the texture great but then i have a ques...is it suppose to be soft when take out from the oven??

just now i cut a small piece...it melts in my mouth ....like heaven :P

Hungry Hamster said...

Hi again Thing@Theresa :) Glad you tried out the recipe and liked it! Did you bake the egg whites enough? Maybe that's why it came out quite low as the egg whites are the main structure of this cake. Yes this cake is extremely fragile when you first take them out of the oven, but it firms up slightly as it cools! It shouldn't be too soft though, maybe you have underbake it? :) Thanks for dropping by and trying out the recipe again!

Astriiluu said...

hey! :) I made the cake tonight, and everything turned out really well, except for the taste. It tasted very eggy...is it supposed to taste that way?

Hungry Hamster said...

Hey Astriiluu,

Glad you tried out the cake :) It shouldn't taste eggy though, it should taste like cheesecake with a tint of lemon flavor. Maybe you can add a teaspoon of vanilla to get rid of the taste next time. Make sure the eggs are fresh as well :)

Thanks for dropping by!

Tricia said...

Hi there,

I am making this as I am typing this, just wanted to know if I am suppose to line the springform pan or grease it??

My springform pan is 10" so I doubled the recipe and made 6 small muffin size ones, too.

Hope it turns out!

Thanks for sharing the recipe!

Hungry Hamster said...

Thanks for trying it out :)
Let me know how it turns out yeah!

Def line it with baking parchment instead of greasing it because from experience, if you grease it, it doesn't rise as well. It's as if it's too greasy for it to climb up the side of the mould ;)