Foodie

Friday, October 21, 2005

Souffle Cheesecake

Thank you Rabiit sim for posting this recipe. Indeed this recipe is fluffier becauce the amount of egg yolks are considerably much more than the Cotton Soft Japanese Cheesecake. The absence of superfine/cake flour which is low in gluten does make a difference. I have reduced the cream cheese to 8 ozs (225 gm), making it more friendly user and added 1 tbsp of lemon juice for flavor. Both recipes are a keeper. Thanks again.

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Image hosted by Photobucket.com

Ingredients:

8" round cake tin

A.

Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,

B.

Cornflour 25g,
milk 30ml
lemon juice 1 tbsp

C.

Egg white 150g,
cornflour 10g,
sugar 100g

D.

Egg yolks 138g,


butter and plain flour (for buttering the mould).

Method:

1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.

2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.

3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.

4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.

5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.

6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.

7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).

Serves

61 comments:

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...

Thanks for sharing, I will bake this after my son's examination. thanks.

champagne

Anonymous said...

Hi Lily, what is the cut and fold method that you refer to in step 5? I don't have fresh cream...can I either omit or replace that with something else? If so, what should I replace the fresh cream with? For step 4, do you mean BOTH sugar and cornflour are alternately added 3 times? Do your recommend cooling cake in the oven with it off and slightly ajar? Thank you.

lilyng said...

hi

cut and fold method is used when we fold in beatened egg whites to the thicker mixture. use the biggest spatula available, add in egg whites, cut in the middle and fold lightly. turn the bowl, and then cut and fold until mixture is well combined.

you can sub. fresh cream with any liquid like milk etc.

yes, you add in the sugar and cornflour alternately when the egg whites begins to be foamy

Anonymous said...

in your receipe u say to use 138g egg yolks.. do u know how many egg yolks tat is?? and u say to use 150g egg whites..how many eggs would u need for tat??

lilyng said...

hi

i use the large AA eggs here which weigh 60 gm. After separating the yolk and white, the yolk should be about 20 gm and white 30 gm. Therefore for 138 gm you will need 7 egg yolks and 5 egg whites will be 150 gm.

Su-Yin said...

Hi Lily, I'm a fan of your blog!I would like to share with you what i've done with your recipe.... Hope you're not too dissapointed :)
Thanks so much for sharing!
http://cookingismypassion.blogspot.com/2006/05/messy-looking-souffle-cheesecake.html

Anonymous said...

The cornflour you mentioned is not the same as the cornstarch we use to thicken gravies right?

lilyng said...

anonymous

cornflour = constarch

in malaysia we call it cornflour and in the States, it is cornstarch

Anonymous said...

Hi,

I tried your recipe, and I must say it is simply delicious. The cheesecake was soft and fluffy. However, once after refrigeration, the cake became very dense and is no longer fluffy like what we eat outside. Is there a problem in the way I baked it?

lilyng said...

anonymous

this cheesecake has to eaten as soon as it gets cool. When in the fridge, the weight of the cream cheese will weigh down the fluffiness.

you did a good joh.

Anonymous said...

hello lily, i've been looking over your recipes for a few weeks. i enjoy them a lot. i want to confirm if this cake doesn't need any other flour besides cornstarch? thanks, lidia.

Anonymous said...

me again, pls reply quickly :D i can't wait to make it tonight. it's just the cake i have been wanting to make... so fluffy and cheesy, i've tried both sponge cake and jcc, the sponge cake turned out "bantat". i think i got the right methods, maybe not so right ingredients. now i got cake flour and castor sugar... i am so excited to give them a try, i hope i can succeed this time.

lilyng said...

lidia

yes just cornstarch/cornflour for this recipe and if you like to try another one which is very similar - cotton soft japanese cheesecake and that one has flour

Anonymous said...

I manage to bake this cheesecake and its turns out quite well, but i am just wondering whether the bottom layer of the cake is meant to be dense or to be fluffy? I tried both your japanese cotton cheesecake and this recipe and have the similar outcome on the bottom layer.-ailynn-

lilyng said...

ailynn

The cake is fluffy but not light as a sponge cake and it is not densed like the regular cheesecake. If the bottom is densed perhaps water seeped in.

Anonymous said...

Hi,

I really love your blog. I've just tried the recipe and the results that I've got is very weird. There are 2 layers, on top is white and bottom bit is yellowish. I pressume the top is egg white and the bottom is egg yolk mixture. Is it because my cut and fold method wasnt good enough?

lilyng said...

anonymous

you have answered your own question.

the first 1/3 eggwhite you stir well and don't have to fold.

the 2/3 eggwhite, this you have to fold in. like what you did, cut in the middle, right to the bottom and fold gently but make sure there is no more white streak. use the biggest spatula available

silentfish said...

Hi Lily,

I forgot to mix B and D to A in step 2 when baking the cheesecake souffle so the whole cake was just egg whites and cream cheese mixture. The baking time it took was longer than usual. Luckily it ended up edible (and less cholesterol) after refrigerated for overnight. I don't know whether the texture will be different had i put in all the ingredients. I'll definitely bake another one and remember to put all the ingredients. .

lilyng said...

silentfish

the texture will certainly be different with the egg yolks. i have not made one without it so i can only guess

you try making again and tell me the difference

thanks

Anonymous said...

I felt is not sweet enough after tasted, instead of 100g, how much more sugar can i add ? If i wanna use 24cm round cake tin, how is the ingredients differences ?

lilyng said...

anonymous

if you are using 24 cm/9 inch tray, perhaps you could add 1/4 more of this recipe

For the sweetness, you could add another 2 tbsp of sugar

CTNIK said...

Hi Lily,

Thanks for ur delicious receipe.I have been made 7 times,but not good enough until I found ur receipe!for the first time my cotton cheesecake not crack or 'bantat'..hehe

U can view my cake at my link below

elisa said...

Hi Lily,

Thanks for sharing all these recipes. I'm trying the Souffle Cheesecake as we speak. This is the 2nd attempt.

Quick question, are there a lot of Chinese groceries out in Denver? My husband and I are considering a move out there, and he would rather live somewhere that has access to fresh Chinese/Asian veggies.

Thanks!!
-Elisa

lilyng said...

elisa

tell your husband that there are many asian stores in denver and all other counties around.

contact me when you move here.

Karyn Tan said...

Lily,

I baked the souffle cheesecake twice and on both occasions, it turned out to be overly spongy and lack the creamy cheese texture that I craved. However, after two days in the refrigerator, the texture improved to become more creamy. Do you know how to make it more creamy? Should I add more cream cheese? I heard that mascarpone cheese also be substituted and replace half of the cream cheese. What brand of cream cheese did you use? I used philadelphia cream cheese.

Please help,
Clueless cheesecake lover
Austin, TX

lilyng said...

karyn tan

if you like cheesy cheesecake, this is not the recipe. what you are looking for perhaps is NY cheesecake. google for it and there are pretty good cheesecake recipes out there.

i use philly too.

Anonymous said...

hi lily,
i was looking at your blog and couldn't find 'no-baked cheesecake'. i remember when i was in high school, a teacher taught this no-baked cheesecake with digestive biscuit and cream cheese. unfortunately i lost the recipe and when i followed the one i found on internet, my cheesecake turned out very 'rocky' with the biscuit. it is very hard to 'cut' the biscuit. and the recipe said i have to put the cheesecake to chill for several hours or overnight. i have put in fridge for 8.5hours, the cheese layer is very creamy and the biscuit is very hard to cut. can you pls tell me what's wrong?
thanks...ulee

lilyng said...

ulee

overbaking must have caused the crust being too hard. Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).

lilyng said...

ulee

overbaking must have caused the crust being too hard. Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).

Anonymous said...

lily
i didn't bake the crust. i put it in the fridge to chill. coz this is a non-baked cheesecake, using digestive biscuit, cream cheese, whipping cream, sugar, butter(in the biscuit) and lemon juice. the crust is tightly packed and the cheese layer is creamy.
ulee

lilyng said...

ulee

I don't know what happened cos even for nonbaked cheesecake, there are some recipes which called for the base to be baked until slightly brown. Perhaps, you pressed too hard.

MsCake said...

Hi Lily

Nice to visit your lovely blog. Before I try yr cake, can I know if I can place my cake in the lower layer of my small oven ? OR hv to be in the middle shelf ?
Thanks.

lilyng said...

mscake

if you are having a small oven, please do put the rack to the lowest level so that the cake will not get burnt

MsCake said...

Hi Lily

I tried baking this cake today.

At first the cake rose nicely but when left to cool in the oven, the cake shrunk from the sides and also lower in height. The texture especially the bottom part a bit damp but overall taste good.

I even increase the temp to 140C in the midst of baking as the top is not brown at all with the reduced temp of 125C for an hr.

Pls advise where I go wrong - thanks a lot.

Catherine

lilyng said...

catherine

shrinkage is inevitable with this cake but only slightly if the egg whites are beaten correctly. do not overwhip.

MsCake said...

Hi Lily

Is the texture of this cake meant to be creamy and a bit damp ?

This time I used the Kraft cream cheese. Hv you tried using those cream cheese bought from Phoon Huat (the cheaper range)? I think 2 kg about $16 to 18.

Pls advise- thanks !

Anonymous said...

hi.. i was just wondering. when you say 150g egg white and 138g egg yolk roughly how many eggs do u need for it because i don't have a weighing scale.

Cheesecakelover

lilyng said...

mscake

i cannot say what phoon huat's cream cheese is like cos i am not in singapore.

this cheesecake is fluffy for the eggs but not as densed as the ny style cheesecake

lilyng said...

cheesecakelover

if you had read the comments to this thread you would have found the answer.

please find answer in one of the comments

thanks

MsCake said...

Hi Lily

Thanks for yr prompt reply.

Sorry, I did not realise that u are at Malaysia side.

lilyng said...

mscake

i am not in malaysia,i am in denver,colorado, usa

Anonymous said...

lily,

when you mention fresh cream, do you mean fresh heavy whipping cream or sour cream?

thanks
Nina

lilyng said...

nina

The fresh cream used in this recipe is for a richer flavor and it can be sub with whipping, heavy whipping or table cream. Sour cream is good too.

moccy said...

Hi, Lily, thank you for sharing the recipe! Wow it looks good! I've been through several attempts on baking this kind of cheesecake but always fail (became too dense and wet).

I use electric oven with upper & lower heat setting. When using both, the waterbath didn't boil but the cake wouldn't rise high and bottom still wet (or is it because of the wrong folding technique?). When using lower only, the waterbath boiled hard and completely dried out. The result was dense and wet (the last time, there was a small leakage on the alumunium foil covering the springform pan)

Do you have any suggestion on how to successfully bake this cheesecake using electric oven? Thank you so much.

lilyng said...

moccy

this cake has to be baked in a very slow oven and the hot water must not be boiling.

make sure that you wrap the cakepan with thick foil so that water does not seep in.

Whipping the eggwhite until stiff but not dry is important and folding in as gently as possible, so that not to inflate it.

As for your oven, perhaps you should have 150c/300f for the lower and upper heat and use the middle rack to place the cakepan.

moccy said...

Hi, Lily, thank you so much for the reply! I can't wait to try baking this recipe.

I just curious, is cornflour here the same as cornstarch? I've never found a cheesecake recipe that mix the cornflour to the meringue. Does it make any difference? What if the cornflour is entirely mixed into the cheese batter?

I baked another version of souffle cheesecake (using sour cream) last week, setting the temperature 200C for 15 minutes and reduced to 150C for 50 minutes. The texture is so much custard-like, very yummy, but the sweetness gathered at top only while the middle section is cheesy and the bottom is a little bit sour. I'm sure I've fold it well enough. I'm curious what caused this taste segmentation.

lilyng said...

moccy

you can try the cheesecake Soft cotton japanese. the method is slightly different and the result is just as good.

i don't know why the recipe you were making calls for such a high temp.

Anonymous said...

Hi, Lily...
I've checked your Soft Cotton cheesecake recipe, and wow, it looks equally good! Can't decide which to try first for this weekend project. How are the results of these two recipes differed?

For my recipe, most of the Japanese suggested to bake at higher temperature (range 180-200C, mostly 180) for 15-20 minutes and reduce it to 150-160C for almost an hour. Maybe it's to get the top browned faster.

Moccy

lilyng said...

moccy

like i have wrote in the text, this recipe has more egg yolks therefore making this cake more fluffy.

If you use a lower temp,, it will take longer to cook and assure good results.

Anonymous said...

Hi Lily!
I'm an avid reader of your blog and think your blog is amazing! I also realized that you were from Seremban from seeing your Seremban specialties recipe. My mom's side is also from Seremban..what a small world.

I would like to try your souffle cheesecake recipe. However, I'm not sure what fresh cream is. Is it the same as creme fraiche? Thanks.

Teri

lilyng said...

anonymous

fresh cream = heavy whipping cream and if the above is not available, you could use creme fraiche as i have used sour cream and the cake turn out great too

lilyng said...

Hi Lily,

I'm unfamiliar to cake baking however i'm extremely interested in trying out your recipe as my bf loves a good cheescake.

Qn: When using the oven would it require a convection setting or the top/bottom heating?

Your advice would be much appreciated. Thanks!

PJ

PJ

Use the convection setting.

Sugar said...

Hi Lily

I love your blog. There are plenty of food blogs out there with tecnically brilliant writing and pictures, but what sets yours apart is that your blog has so much heart. Keep writing!

By the way, thanks for this cheesecake recipe - I have this to thank for my daughter eating her breakfast as she pretty much refuses everything else. By the way, I found that adding cream of tartar when beating the egg whites prevents the egg whites from being overbeaten. The proportion is 1/8 tsp for every egg white. This is used for cakes that rely on egg white for leavening (e.g. chiffon, angel cake, etc). i have beaten all the way to stiff peaks without any problems using this method, and besides the cake rose beautifully too. I have posted my results here at www.aspoonfulofsugah.blogspot.com

Hope you enjoy reading it. Let me know your thoughts :)

SC said...

Hi Lily,

With Step 3, if i'm using loose bottom baking tin, which part of the third step 3 do I not need to do? Didn't quite understand "If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil". Would appreciate if you could provide me with further guidance. Thanks

SC said...

Sorry Lily,

Also another question, do you know how long can a philidalphea cream cheese be kept for in the fridge after opening? Thanks

lilyng said...

sc

this cake needs to be baked in a water bath, so if your cake pan is a loose base one, water will sip in and damage your cheesecake. So, wrap the cake tin with heavy duty foil or double the layer of foil.

Cream cheese do not keep very well in the fridge, use it up quick or put it in the freezer/

storm said...

hi

i've baked few times the cotton cheesecake (plain and tweaked) with success using your recipe.

ran out of cake flour and this recipe is just as good :)

however, i always have a hard time taking out the cake from the pan. i don like to use the loose bottom tin as i don want to take the risk of water seeping into the cake. Once i had the top totally ripped out when turn it out on a plate (then turning it back to a serving plate).

can you advise how you turn out your cake so beautifully?

thanks!

lilyng said...

storm

If the cheesecake is baked long enough to have a nice golden brown, it should be dried when you touch it. Remove from the oven and like i said, if it has been baked long enough it should dislodged from the sides, turn it over and remove the greaseproof paper and flip the cake back to cool.

storm said...

hi lily!
oops... i think i was not clear enough (my bad... )

the cake was cook just nice as like wat u said it shrink from the sides.
it's easy to dislodge from the pan.
however when i turn it back, some (or half) the top of the cake stuck to the plate :(
(note: based on the cotton cheesecake.... will try baking this souffle cake today or tomorow :))

thanks!

lilyng said...

storm

the top of the cheesecake has to be golden brown, then it will be dried enough. If it is not browning, move the cake rack higher.

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