This was our last Girls Who Bake bake-a-thon for this year. We wanted to go out with a bang, well more like a ~jiggle~, and try out this Japanese Soufflé Cheesecake!
Ingredients:
6 eggs
200 mL of heavy cream
10 oz of cream cheese
1/4 cup or 4 tbsp of unsalted butter
5 tbsp granulated sugar
1 lemon
8.5 tbsp granulated sugar
Optional: Apricot Jam
Lining:
Cut out a 9-inch circle of parchment paper (or however big your cake pan is).
Cut one 4x30 inch strip of parchment paper (this should be a bit more than the circumference of your cake pan and taller than the actual pan).
Cut two 2x30 inch strips of parchment paper.
Grease your entire cake pan using butter.
Place the two 2x30 inch strips onto the cake pan. They should overlap like a lowercase t. There should be parts sticking out of the pan, since these strips will help us lift the cake out of the pan.
Using butter, grease one side of the parchment circle and one side of the 4x30 inch strip.
Place the parchment circle on top of the two 2x30 strips with the buttered side facing up.
Line the 4x30 inch strip around the circumference of the pan with the buttered side facing in.
Cheesecake:
Preheat your oven to 350F. When your oven is done preheating, prepare a water bath by adding some water into a baking tray and putting it in the oven.
Separate the eggs. Refrigerate the egg whites.
In a double boiler, combine the10 oz cream cheese, 4 tbsp butter, 200 mL heavy cream, and 5 tbsp of sugar until it becomes a mixture.
Add one egg yolk at a time into the mixture from step 2.
Zest 1/2 a lemon and add 2 tbsp of lemon juice into the mixture.
In a mixing bowl, combine the egg whites with the 8.5 tbsp of sugar, slowly adding 1/3 of the sugar each time. Do this until medium peaks form.
Add 1/3 of the egg white mix into the "batter" mixture. Repeat this step once more.
On the third third of the egg white mix, add the batter mixture with 2/3 of the egg white mix into the bowl you made the egg white mix in.
Pour the mixture into the cake pan. Give it a few taps against the table. Then, bake for 70-75 minutes at 350F. Then bake it for another 10 minutes at 300F. Enjoy!
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