Japanese Souffle Cheesecake
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Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew

Labels: Cakes, Recipe