Japanese Chocolate Soufflé Cheesecake 日式巧克力舒芙蕾乳酪蛋糕

This was baked when I wanna clear my going to expire cream cheese, and also to bake for one of my closed colleague who love cheesecake a lot. I chose this recipe from my baking buddy which has quit blogging to spend more times on her kids, Jessie, I miss you!

Recipe adapted from Jessie Cooking Moments

Ingredients: for 7" square or 8" round cake pan

125g cream cheese, roughly chopped

60g unsalted Butter, roughly chopped

5 egg yolks (total weight is 77g)

125g milk (I used chocolate milk)

75g cake flour, sifted

35g corn flour, sifted

13g cocoa powder, sifted

5 egg whites (total weight is 178g)

120g caster sugar

Method:

1. Line the base and sides of the 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 hand whisk. The mixture becomes smoother after the 1^st 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 hand whisk.  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.

Verdict?

The cheese taste is very very mild, my colleague can't even tell is cheesecake lol. I think I had over baked the cake slightly too, so I felt that the cake is a bit dry as well.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe