Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕

Credits: AnncooJournal

Step by step video guidance by Ochikeron 

Ingredients:

125g Cream cheese, room temperature
120g White chocolate (Meiji brand)
3 Cold Eggs, 70g each
1/2 tbsp Lemon juice and zest of half lemon

Method:

• Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
• Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
• Preheat oven to 170 degrees C.
• Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
• Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
• Whisk egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
• Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
• Drop the pan lightly on the counter top to release the air bubbles out of the batter.
• Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
• Leave the cake to cool completely before removing from the cake pan.
• Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.

     材料：

     125克  奶油奶酪 （温室中待软化）

     三粒    冷鸡蛋，越一粒70克

     120克  白巧克力

     1/2 汤匙  柠檬汁和半粒的柠檬屑

     做法：

• 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
• 蛋白与蛋黄分开。把蛋白收藏在冰箱里，待用。
• 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
• 把乳酪糊离开隔水，加入鸡蛋，柠檬汁和柠檬屑，搅拌均匀。
• 从冰箱拿出蛋白，打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，倒入烤盘中，在桌面上轻敲几下，震出气泡。
• 用水谷去方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里闷15分钟。
• 拿出蛋糕待凉脱模，把蛋糕收入冰箱，大约两三个小时即可享用。然后撒上糖粉或按个人喜欢装饰表面。