ingredients:
- 5 large eggs
- 250g cream cheese
-50g unsalted butter
- 165ml heavy whipping cream
- 50g sugar
- 65g cake flour
- 85g sugar for egg white
- 5 tsp lemon juice
1. Preaheat the oven to 320F. Set a pan with 1 inch water for baking bath later. Lined parchment paper in the pan(s).
2. Double boil butter and cream cheese until very smooth.
2. Double boil butter and cream cheese until very smooth.
3. Add sugar and use silcone spatula to mix well.
4. Add 1/3 of whipping cream each time. And mix well.
5. Remove the cream cheese from th heat. Add egg yolk one at a time.
6. Add sifted cake flour and use whisk to mix well.
7. Add lemon juice to the batter.
8. Whisk egg white on medium speed (speed 4) until the egg white become opaque, foamy and bubbly, about 2 minutes. Then slowly add 85 g granulated sugar, 1/3 portion at a time while the mixer runs.
9. Once all the sugar has been added, increase the mixer speed to high (speed 8-9) and beat the egg whites until “soft” to “medium” peaks. When lift the whisk, the egg whites shouldn’t fold ribbons (drizzle) anymore. When you turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.
10. Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
11. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.
12. Pour the mixture into the baking pan in all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.
13. Bake for 70-75 minutes. Reduce the oven temperature to 300F and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
14. Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly 4 inch to 2 inch. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
15. Let cool to room temperature. Chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in freezer.
R: https://www.justonecookbook.com/souffle-japanese-cheesecake/#wprm-recipe-container-56472
13. Bake for 70-75 minutes. Reduce the oven temperature to 300F and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
14. Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly 4 inch to 2 inch. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
15. Let cool to room temperature. Chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in freezer.
R: https://www.justonecookbook.com/souffle-japanese-cheesecake/#wprm-recipe-container-56472
