This is my 2nd time to make a japanese cheesecake souffle. And the middle sunked after cooling!!
I'm not even sure if i have the right texture:
The top was fluffy, while the lower part was egg custardy. Am i on the right track?
Here's the recipe:
Makes one 20cm cheesecake.
250g cream cheese
200ml thickened cream (35% milkfat)
40g (1/3 cup) cornflour
4 egg yolks
75g (1/3 cup) caster sugar (A)
finely grated zest from 1 lemon
40ml (2 tablespoons) lemon juice
4 egg whites
75g (1/3 cup) caster sugar (B)
Heat 1 tablespoon Apricot Jam with 1 tablespoon water, then sieve to get a smooth glaze
1. Preheat oven to 200°C. 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 (A), 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 (B), 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 10 - 15 minutes, or until the top of the cake starts to colour. Then turn oven temperature down to 150°C and bake for another 25 - 30 minutes, or until cooked. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Glaze the top of the cheesecake before serving.
--------> i baked mine 325º first 15min then lower to 300º for the rest of bakign time: total of 1hr 15min w/pan at the bottom of the rack. The cake was domed (above the rim) I let it cool in ajared oven door. AFter a few min, i was surprised the center sunk!
One question regarding Whipping eggwhites:
Whenever i whip, there's always egg whites lying at the bottom of my mixing bowl, does that mean that the whip doesn't reach the bottom of my bowl?
The first japanese cheesecake i made, i didn't have a whole cake picture, but i gurantee that it doesn't have sunken center. What did i do wrong?
REcipe for this cheesecake:
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
First Japanese cheesecake made: