Desserts in Japan are usually delicious and delicate! This recipe for souffle cheesecake is a nice combination of cheesecake with a light, fluffy souffle texture. I love making it, because it is not as heavy and filling as a typical New York style cheesecake. Recently, I have been experimenting with different flavours such as ube (purple yam) and matcha. Although the batter is quite quick to prepare, the baking is the most important part. If the heat is too high, then the cheesecake will crack. It still tastes good, but doesn’t look as pretty.
Ingredients
Meringue
5 egg whites
1/4 tsp cream of tartar
50g caster sugar
Cake
5 egg yolks
280g cream cheese
50g butter
125ml milk
50g caster sugar
2 Tbsp (15g) corn flour
35g rice flour
Few drops of vanilla essence or other flavouring
Matcha variation
Warm the milk and whisk in 2 Tbsp matcha powder. Then add to the batter
Instructions
First, separate the eggs. Place the egg yolks in a small bowl, and the egg whites in a large bowl.
Second, put the butter, cream cheese and sugar into a pot over low-heat. Next, allow the ingredients to melt, and mix well. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix until just blended. Then fold in the cornstarch and flour, until the batter is smooth. Finally, add milk and vanilla extract or other flavouring of your choice. Set aside the batter as you beat the egg whites.
Pre-heat oven to 150C (300F). If you are using a fan oven, then lower heat by about 15C. Prepare a bain-marie (water bath) by putting water in a deep baking pan or dish. Place into the oven. Ensure that the water will not go over the sides of your baking pan.
Next, line the bottom of an 8-inch springform pan with a circle of parchment paper. Then wrap it well with foil or use a silicone 8-inch pan on the outside of the springform. This will prevent water from getting into the springform pan.
Then beat the egg whites until stiff peaks form. Beat in the cream of tartar and caster sugar. Add a spoonful of the beaten egg white into the batter, and fold in. Fold the rest of the batter slowly into the egg whites, until well mixed but keeping the air in it.
Pour the batter into the baking pan and place into the bain-marie on the bottom shelf of the oven. Bake for about 25 minutes. The cake should start to rise. Once it has risen, then crack open the oven door slightly and keep it open for 30 seconds. Lower the oven temperature to about 120 C (250 F), and bake for an additional 45 minutes. If you are using a fan oven, then lower heat by about 15C.
Turn the heat off and allow the cake to rest in the oven for about 10 minutes. Remove from the oven. Serve when still slightly warm, or chill in the fridge.
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