Japanese Souffle Cheesecake

Not too sure how many have been reading this blog neither am I sure if those who read remember me mentioning about attempting a few new and some old recipes but was too lazy to take pictures and blog about them? (pardon the super long sentence) Well, this is one of those I've tried along the way.

The previous attempt left me upset about the texture and appearance. Although it tasted good, it wasn't something I was looking out for or expecting it to be. This time, I saw on Pei Lin's flickr that she tried out this "Japanese Souffle Cheesecake". Sounds gorgeous already doesn't it? haha.

Apparently, this recipe is THE one that I'm looking out for. It has ZERO gluten as corn flour is used in place of any other kind of flour and it's creamy texture it's enhanced even more by the addition of very fattening whipping cream. yikes! what a unhealthy dessert isn't it? Before you change your mind about making this, let me first tell you, this isn't your normal typical cafe-type dense, creamy cheesecake that gets you so sick of cheese you just want to vomit. nope! this isn't. Well, if you're guessing then that this is the kind of cheesecake you get from BreadTalk for 8.90 (in an oval shape) or Fiesta (for dunno how much) then bingo you're right on!

Despite it's super high fat content, this cheesecake as it name suggests (souffle) is really light and creamy which, yes, literally melts in your mouth. With the addition of lemon zest and hint of lemon juice really makes this cake a pleasant afternoon treat!

Before I go on and on about the cake non-stop, let me get on with the recipe. I got this recipe, with Pei Lin's recommendation, from this blog.

The only complaint I have now is the appearance of the cake. The edges are slanted and I have zero idea why. Does anyone out there happen to know?

Without further ado, here's the recipe:

Japanese soufflé cheesecake

[Ingredients]
250g cream cheese
200ml thickened cream (35% milkfat)
40g cornflour
4 egg yolks
75g caster sugar
Finely grated zest from 1 lemon
4 egg whites
75g caster sugar

[preparation]
1. Preheat oven to 150C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.
3. Beat egg yolks with caster sugar, lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for slightly over an hour. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly.

*note: size of egg is 60g (with shell)

adapted from cafe of the east