Receta Soufflé Japanese Marble Cheesecake ~ CNY 2014
Remember I'd baked a Soufflé Japanese Cheesecake in last November? My family loves the the light and soft texture of this cake. This is one of their favourite cakes but the boys are complaining that the cake was too small (a 7 inch cake). They requested for a bigger cake to satisfy their cravings. So this time I doubled the portion and baked a bigger cake. I used half white and milk chocolate to make this marble cheesecake. The end result is almost the same as the previous cake, light and smooth but the surface is wrinkled up after cooling down. This may due to a longer baking time in the oven. So if you're going to bake this cheesecake, please follow the temperature and baking time in this recipe but as temperature in each oven varies, please monitor your cake carefully. Anyway, my family is happy this time with a bigger slice of cake and requesting for it again on Chinese New Year's day gathering.
Soufflé Japanese Marble Cheesecake
- 125g Cream cheese, room temperature
- 120g White chocolate (Meiji brand)
- 3 Cold Eggs, 70g each
- 1/2 tbsp Lemon juice and zest of half lemon
- 125 Cream cheese, room temperature
- 110g Milk chocolate (Meiji brand)
- 3 Cold eggs, 70g
- 1 tsp Vanilla extract
Method:
Line a 8 inch cake pan at the bottom and grease the sides with butter, set aside.
Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
Preheat oven to 170 degrees C.
Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
Break milk chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix milk chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk. Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract and mix well again with a hand whisk, set aside.
Whisk 3 egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
Add 1/3 meringue into the plain cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
Whisk 3 egg whites and mix to the milk chocolate cream cheese (method same as the white chocolate cheese mixture).
Spoon 6 heapful tablespoons of the white chocolate cream cheese mixture into the centre of the cake pan. Straight away spoon 6 heapful tablespoons of the chocolate cream cheese mixture on top. Continue doing this until all the mixture has been used.
Shake the cake pan a little and drop the pan lightly on the counter top to release the air bubbles out of the batter.
Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
Leave the cake to cool completely before removing from the cake pan.
Chill the cake before consuming （about 2-3 hours)
**you may also whisk the 6 egg whites together to meringue and divide half portion each to the white chocolate cheese mixture and milk chocolate cheese mixture and mix well.
Please watch the tutorial from here for making this yummy cake.
125克 奶油奶酪 （温室中待软化）
三个 冷鸡蛋，越一粒70克
120克 白巧克力
1/2 汤匙 柠檬汁和半粒的柠檬屑
125克 奶油奶酪 （温室中待软化）
三个 冷鸡蛋，越一粒70克
120克 黑巧克力
1茶匙 Vanilla香精
烤箱预热至170度。准备1个8寸圆形烤盘，旁边抹油，底部铺上油纸。
把乳酪糊离开隔水，加入鸡蛋，vanilla 香精，搅拌均匀。
从冰箱拿出三个蛋白，打致硬性发泡，先将1/3打发的蛋白加入白巧克力乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，备用。
下来取出剩下的三个蛋白，打致硬性发泡，先将1/3打发的蛋白加入黑巧克力乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀。
先在烤盘上的中间加入6大汤匙白巧克力乳酪糊，在放上6大汤匙 黑巧克力乳酪糊。重复此动作至完。
用水谷去方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里闷15分钟。