Wednesday, August 20, 2014

Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕

Credits: AnncooJournal
Step by step video guidance by Ochikeron 


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


  • 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.

     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

  • 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。

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