9 May 2014

ふんわり♥スフレチーズケーキ♪ Cottony-soft Souffle Cheese Cake



"Oh, no! Not again!" I might hear someone say. But yes, I baked again this lovely ♪ Japanese Cheese Cake. But it's so wonderful: soft, fluffy and creamy at the same time. I've posted the recipe only in Finnish before (and here with blueberries, though in Finnish again, sorry) and my previous cakes ended up either collapsing or slightly too dense (that was my own mistake of measuring the ingredients wrong), but this time the cake ended up perfect



Cottony-soft Souffle Cheese Cake a.k.a Japanese Cheese Cake


200 g cream cheese
20 g sugar
17 g unsalted butter
3 eggs, separated into yolks and whites
100 ml heavy cream
1-2 tsp lemon juice
1 Tbsp rum or other strong alcohol
40 g cake flour (I used SunSpelt spelt/dinkel wheat cake flour: if you can try it, please do! It's my favorite cake flour at the moment)
50 g sugar

Cover the bottom and sides of the 18 cm springform pan with double foil to prevent water seeping in. Warm up the oven to 150 C. Boil a litre or two water.

Put cream cheese, cubed butter and cream in a bowl over hot water. Stir them, until butter is melted. Leave to cool a bit. Add 20 g sugar, rum and yolks and stir. Add sifted flour. If your batter is lumpy, sieve it at this point.

Beat the eggwhites until foamy. Add lemon juice and 1 Tbsp sugar. Continue beating and add the rest of the sugar little by little. Beat until "soft-peak" stage.

Stir first 1/3 of the meringue to the batter and then incorporate the rest. Pour the batter to the prepared pan and place it into a bigger oven pan. Place in oven and pour boiling water to the bigger pan approximately 3 cm depth.

Bake in 150 C for 50 min (or until golden-brown on top). Cover the cake with baking paper if needed. Lower the heat to 125 C and continue baking for 20 min (or until the cake is cooked, test with a skewer). Turn the oven off, take the cake away from the water bath but leave the cake inside the oven (if you leave the cake in water bath, it might end up soaking water despite the double foil. Keep the oven door slightly open, so that the cake cools down slowly (otherwise it might collapse or crackle). Leave to cool and place in fridge for at least a couple of hours or preferably next day.

Adapted from Cookpad.

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