Monday, August 25, 2014

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

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 1st 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.

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


  1. Jess, it's really nice of you to bake for your colleague who love cream cheese. I like your cake as I love cream cheese and anything chocolate. :)

  2. Jess! i'd been looking for a chocolate flavored soufflé cheesecake... i swear i could have walked into the kitchen right away to bake this if i had cream cheese in the fridge! frustrating.. one of those times where u need it but don't hv but when you hv it, u don't use it...

  3. Jess, I love this type of cheesecake. Can easily eat half a cake if I didn't control myself hah..hah...

  4. Oooo... Jess, your souffle cake looks so tempting. Wish I can grab it from the screen. Slurppp.... You made me crave. Enjoy & have a great week ahead dear.
    Blessings, Kristy

  5. 最近一直玩月饼,好久没有烤蛋糕了,哈哈。。

  6. Your souffle cheesecake looks so smooth and light. Perfect!

  7. Jesslyn, the other day you said that your friend commented that the cake taste like milo cake, it is too, isn't it. You have baked this cake so well! Love the texture!

  8. Hi Jess,

    Beautiful cake! I knew that this cake has been baked by Jessie.

    I miss Jessie too... Sad that she is gone from the blogging world now.


  9. 最近都在做月饼, 忽然看到蛋糕真的好像吃呢!

  10. Hi Jess, i still yet to attempt baked cheese cake. Yours really beautiful !

  11. Jess you are so so clever!!! Chocolate milk!!! I am going to borrow this idea!! :D

  12. Hi Jess,
    Yes, you are brilliant to use chocolate milk to bake this.
    How I wish I can have a piece now :D
    I miss Jessie too. Hope that she will be back one day :)

  13. i just happened to know that jessie has quit blogging. Gonna miss her post too ..


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