Wednesday, 2 April 2008

Japanese Souffle Cheesecake

Cheesecake, my favourite cheesecake is the light version or known as japanese cheesecake. This is my second time baking japanese cheesecake. This time I use fresh milk in stead of whipping cream and add some cake flour. It is still soft and moist, just a slightly different but of of them are keeper. It is worth to try both of them.

Source: Diana's kitchen


140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60g cake flour /superfine flour
20g cornflour (cornstarch)
1/4 tsp salt


1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture completely. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. Leave aside.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Don't overbeat it.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch pan lined with parchment paper.
4. Bake cheesecake in a water bath (au bain marie) for 1 hours 10 minutes or until set and golden brown at 160 degrees C.


1. The key to make a foft, moist cheesecake is never and don't overbeat your egg whites.
2. If you don't have cream of tartar, use vinegar or lemon juice to neutralized the egg whites PH and ensure you get good result.
3. This is another version japanese cheesecake

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