Soufflé Japanese Cheesecake
I'm home alone again since last nite. Bosannya ... the boys I dah hantar balik kg sbb xde org nak jaga. Jumaat ni I'll be seeing them back sebab I pun nak balik kg as my cousin Mussin akan bernikah lepas Jumaat. Hubs will be working in KL hari Jumaat tapi dia balik sebelah malam sbb ada dinner kat ofis bersempena pembukaan Sports Day ke apa tah.
I baked this cake a few weeks back lepas terserempak kat blog Anncoo Journal. What interest me adalah sebab kek ni xpakai tepung & hanya ada 4 bahan. Tu yang cepattt je nak menerai ;)
The cake turned out nice in taste but somehow I rasa I failed to get the right texture. My cake was moist but dense whereas kalau u tgk Anncoo punya, it looks moist but yet still spongy & not so padat. Macamana nak cakap ek, tak macam souffle kek la ... mmg I xpuas hati with the texture. I nak mcm kek si Anncoo ... huhu. Tak tau lah, apa yg xkena. I syak sbb telur ... I xdpt 70g each & I'm not so sure 70g tu berat bersih ke atau dgn kulit. Lagi satu I guna white choc yg biasa2 je. Dah x menyabor ... xsempat la nak cari Meiji brand.
Apa-apa pun the boys suka sgt nampaknya, including dear hubby ... so I happy lah jugak. Kek I licin ... siap ada yg tanya lagi ;).
SOUFFLE JAPANESE CHEESECAKE
Source: Anncoo Journal
125g Cream cheese, room temperature
120g White chocolate (Meiji brand)
3 Cold Eggs, 70g each
1/2 tbsp Lemon juice and zest of half lemon
Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
Preheat oven to 170 degrees C.
Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
Whisk egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
Drop the pan lightly on the counter top to release the air bubbles out of the batter.
Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
Leave the cake to cool completely before removing from the cake pan.
Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.