Japanese Soufflé Cheese Cake

I love Japanese Soufflé Cheese Cake but I have not bake one for the longest time.  

Now with a block of cream cheese in the fridge for me to clear, it will be perfect for me to pick up my mojo on this cake.

Findings: Am glad that my skill for such recipe did not gone haywired.  Pretty please with how it turned out too.

Source

What you need:

250g cream cheese

5 egg yolks (A grade)

50g butter

70g castor sugar

100g fresh milk

1 tbsp lemon juice

60g cake flour

20g corn flour

¼ tsp salt

5 egg whites

¼ tsp cream of tartar

70g castor sugar

Method:

Pre-heat oven to 160°C (Top and bottom heat, no fan force).  Line bottom of a 8” x 3” round cake pan and grease the sides.

Whisk the cream cheese, sugar and butter till smooth on a double boiler. Remove from heat.

Add cold milk and whisk until combined. (this is prevent the hot mixture to cook the eggs)

Add egg yolks one at a time and whisk until smooth.

Add salt, lemon juice and whisk again.

Sift flour and fold into mixture until fully combined. Set aside.  

In a clean bowl, whisk egg whites at low speed till foamy.

Add cream of tartar and beat at medium speed till bubbles become very small but still visible.

Gradually add sugar and beat till very glossy soft peaks. Use medium speed to avoid over beating.

With a hand whisk, fold meringue into batter ⅓ at a time until combined for each addition.  Last addition, switch to spatula to gently fold until smooth and no streaks of meringue is visible.

Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

Bake in a water bath at for 1 hr 10 minutes.

Test by pressing lightly on the surface, if still soft and did not spring back, bake another 5-10 minutes.

Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

Enjoy!