Sunday, May 20, 2007

recipe is: souffle cheesecake



250 gm cream cheese at room temperature
60 ml milk
3 eggs, separated, at room temperature
120 gm caster sugar
35 gm cornflour/cornstarch
1 tbsp lemon juice
1/2 tsp cream of tartar
1/2 tsp baking powder


position rack on the lower shelf of the oven. preheat oven to 175 degrees Celcius. line a 20cm round cake tin with baking paper

soften cheese with milk in a bowl. add half the sugar, mix. add the egg yolks one at a time, mix to combine. add the cornflour, mix. add the lemon juice, mix and add the cream of tartar. mix thoroughly to combine all the ingredients

put the egg whites and the baking powder in a large metal bowl and whisk until firm peaks are formed. add the remaining sugar in 3 goes and keep whisking til stiff peaks are formed

fold in half the egg white into the batter and fold to mix gently. add the other half of the egg white and fold the mixture very gently but thoroughly

pour mixture into prepared cake tin. put cake tin on a wire rack about 2 cm high in a large roasting tin. pour in boiling water til it comes to about 2 cm high up the roasting tin

bake for about 35 - 40 minutes. remove the cake from the roasting tin and bake for a further 15 mins at 170 degrees celcius

take cake out of the oven and leave it to cool in the tin


if the surface of the cake becomes too brown during the baking process, loosely cover with a piece of foil.

do not open the oven for at least 25 minutes from the start of the baking process


Kit said...

Looks like Japanese cheesecake or Castella, which I love! A bit confused though as similar recipes use 6 eggs... is 3 correct?

Also, can I bake this in a 8 1/2" spring form? I prefer tall cakes... purely an aesthetic thing!

Anonymous said...

Love your blog and helpful tips alongside each recipe. Wonderful!!!

Anonymous said...

My attempt at your wonderful looking cake was a disaster. My cake did not set though the top did brown somewhat. At the base were unmelted blobs of cream cheese. Have I suffered from a leaking water bath? Or is it my oven?!

TwoHands said...

Hi Kit,

for this recipe it's 3 eggs, not 6. and yes, it's similar to the japanese cheesecake/castella, but without the syrup or honey.

you can use a 8 1/2" pan, but try to use a big piece of parchment to completely line the pan, because the batter for this cake is pretty runny and may seep/leak through the cracks of a springform pan.


thanks, anonymous #1


Hi Anonymous #2,

hmmm... let's see. "unmelted blobs" at the base...

did you mix the batter thoroughly?

'cos the words "unmelted blobs" kinda confuddled me.

it could also be as u said, a leaky water bath. did u use a springform cake tin?