Tuesday, February 26, 2008
JAPANESE SOUFFLE CHEESECAKE
JAPANESSE SOUFFLE CHEESECAKE
By Kyoko’s kitchen.com
7 inch / 18 cm cake tin
200g full fat cream cheese (room temperature)
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice
1/2 tsp cream of tartar
2 tbsp apricot jam (or whatever you like)
1/2 tbsp water
Pre-heat the oven to 175°C (350°F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.
Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool.
notes : sy ltk raisin ke dlm adunan kek dan ltk blueberry topping atas kek.