Japanese Soufflé Cheese Cake

Jenny Lim

Teresa Lim

Made Japanese Soufflé Cheese Cakes. So fluffy and creamy. Really yummy

subheading: Recipe:

subheading: Ingredients:

110g cream cheese

75g unsalted butter

420g milk

60g egg yolks

40g sugar

2g salt

35g milk

35g cake flour

10g corn starch

10g bread flour

40g whipping cream

170g egg whites

55g sugar

subheading: Method:

- use hand whisk and manually whisk well the butter and cheese, set aside

- in a separate bowl, manually whisk egg yolks

- add in sugar and mix well

- add in salt and mix well

- add in all the flour and mix well

- add in 35g milk and mix well, set aside

- bring 420g milk to a rolling boil

- carefully pour milk into egg yolk mixture whisking constantly

- transfer egg mixture to cheese mixture and mix well

- add in whipping cream and mix well

- put egg whites in a clean bowl, add in half portion of the sugar, whisk till turn white and fine bubbles. Add in remaining sugar and whisk till just reach firm peaks

- mix a little of the meringue into cheese batter and mix well

- add in the rest of the meringue

- carefully fold the batter till incorporated

- place batter in a piping bag fitted with a large round tip

- pipe batter into 10 ramekins, to the brim, (I used 6.5cm mousse rings)

- steam bake at 205°C for 10mins

- open oven and check the cakes and turn the tray

- reduce oven temperature to 170°C and bake for 5mins

- open the oven and check the cakes

- bake another 2mins

- cool on wire rack

- chill in fridge

Note: I put 3tsp of sponge cake crumbs mixed with ground digestive biscuits into the mousse rings. This helps to prevent the batter from oozing out. Just scoop in and spread out in the ring. Do not press down to compact it.

Line the mousse ring with baking paper. I used Phoon Huat reusable silicone paper.

Can also use ramekins to bake it then no need the sponge cake base.

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