I thought that I never have the guts to try on the soufflé cheesecake recipes until I saw Jeannie@Baking Diary shared her <Green Tea Souffle Cheesecake> recently. With a nervous heart, I crossed my fingers & my toes and never stopped checking on the oven during the whole process of baking, luckily, the cake came out nicely disregard some fine cracks on the top. A big thanks to Jeannie.
This recipe only requires 125g of cream cheese to make a 8" Round Cheesecake(I used a 7" Square Pan).
A special technique was shared in this recipe, which is to drop the pan from a certain height soon after the pan is removed from the oven. It is said to prevent shrinkage upon cooling.
Chocolate Soufflé Cheesecake(Japanese style)
*Coco's流水厨房 with Minor Adjustments
Makes a 7" Square or an 8" Round Cheesecake
125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks (Total Weight is 77g)
75g Cake Flour, sifted
35g Corn Flour, sifted
13g Cocoa Powder, sifted
5 Egg Whites (Total weight is 178g)
120g Caster Sugar
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1" higher than the pan.
2. Mix flour and cocoa powder together. Set aside.
3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg was added.
5. Add milk, whisk to combine.
6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds & beat until soft peaks.
8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk. Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to remove air bubbles.
10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the cake pan.
11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another 10 minutes, if cracks happen, reduce to 120-130C & continue to bake for about 40 minutes(total baking hour is 1 hour).
12. Remove cake pan from oven and immediately drop the pan from a height of 20-30cm onto the table top. This prevents the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.
I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.