Friday, August 7, 2009

Cheesecake(Japanese Souffle )

This is my 1st blog on food though previously i have been doing lots of trial and error to achieve certain end desserts. Hehe... ya desserts, cakes, dim sum, cooking, and much more... however, i love baking and learning new technique.. there are some food bloggers which i admirer so much. There really have the talent and time to do this everyday. I hope that blogging about food too one day will be bring me lots of knowledge and people to share about recipes.. haha

Here is one today which i will share, the recipe is copy from another blogger.

200gm cream cheese (room temperature) (I used 250gm)
50ml milk ( I used 50ml cream)
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice (I used approximately 1 lemon)
1/2 tsp cream of tartar

2 tbsp apricot jam (or whatever you like)
1/2 tbsp water

  1. Pre-heat the oven to 175C (350F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.(If you have 7 inch spring form pan used that.)
  2. Soften the cream cheese with milk(cream) in a bowl. Add half the amount of the caster sugar and add in the egg yolks, cornflour, lemon juice and cream of tartar and combine together.
  3. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
  4. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
  5. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
  6. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
Tips: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool

Apart from that i wish to thank Jan for this recipe, although i think she also got it from someone.
Love this cheesecake very much.. So fluffy and nice.