May 3, 2006

Messy Yummy Souffle Cheesecake

This recipe is from one of my favourite blogs, Lily's Wai Sek Hong by LilyNg. She has a long list of amazing recipes; and this was the lucky one I picked to try today. It turned out absolutely divine; reminded me of cotton-soft japanese cheesecakes I used to love from Isetan. I strongly recommend it to all cheesecake lovers. The recipe was relatively easy to follow; however I found the steps quite a hassle as compared to regular cheesecakes where everything is beaten in a single mixing bowl. It is definitely worth the effort though, the cake comes out extrodinarily light and fluffy. I made a few alterations to Lily's recipe, just for the sake of simplifying it's measurements and being lazy, however, if you're worried and would like the HERE to link to her blog.

225g cream cheese
50ml fresh cream
100ml milk
80g butter

Melt these ingredients in a microwave safe container on high until smooth. Remove from microwave and stir mixture every 30 seconds.
25g cornflour
30ml milk
1 tsp vanilla essence
6 egg yolks beaten, size = AA(large)

Mix all 3 ingredients and add to the cream cheese batter.
5 egg whites, size = AA(large)
10g cornflour
100g sugar

Beat egg whites until foamy and alternately whisk in sugar and cornflour until soft peaks form. Should take about 8-10 minutes with a mixer on high.
Add and stir in a big dollop of the egg whites into the cake batter to slacken the mixture and fold in the rest gently until combined.
Grease an 8 inch cheesecake tin with butter and flour the surface. Tap out the excess flour. Cover the bottom of the cake tin with foil to prevent water seeping through. Pour the cake batter into the tin and sit it in a larger baking dish filled with boiling water. Make sure the water is approximately 3/4 of the cake height. Bake in a preheated 150 degrees oven. When the top is nice and golden, reduce the temperature to 125 degrees and bake for another hour. Remove cake from oven to cool for approximately an hour before removing it from the tin. This cake is EXTREMELY fragile; do not attempt to flip it!I took out the lemon juice in mine and added in vanilla essence instead. And although my egg proportions differed from Lily's a little, it still turned out great! I made a little border for my cake with white chocolate fingers I made out of a melted Dream chocolate bar and the berries and nectarines were scattered on top of a bed of whipped cream for a messy fruity look. Drizzled milk chocolate was just to make it more appealing to my chocoholic housemate; who strangely only loves milk chocolate! Unfortunately, my photo's don't really bring out the 'yummy-ness' of my cake, however...I must say, this is the first time I'm personally impressed with what I've concocted! Bravo! haha


Unknown said...


i could not have done better than what you did. i used the simmering method cos since i needed hot water for the bran marie anyway.

good job. try the cotton soft japanese cheesecake, it is just as good.

Anonymous said...

I've tried this cake on two occasions, why does it always collapse? Any advice is great advice. Thanks

Anonymous said...

Hello, I'm very interested to try yr recipe but I have a very basic question. How do you remove the cake from the pan when the pan was not lined with baking paper and we cannot flip it out upside down? Thanks for your help!