11 second video above and below photo from Rikuro Bakery, Osaka/Japan
Adding raisins at the bottom of all their soufflé cheesecakes is the signature of this bakery.
Cheesecake is a dessert loved around the world. While many assume that it originated in
New York, it actually dates back much further, 4,000 years to Greece. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic Games in 776 B.C. It is also known that Greeks use cheesecake as a wedding cake.
This is another of the Western foods/desserts, which Japanese have taken and altered to suit their palates. Japanese like their desserts very light and not too sweet. This very popular, Japanese soufflé cheesecake will please every palate, even those who previously declined cheesecake. It is not dense, it is a moist sponge with a subtle tartness from the cream cheese, and subtle sweetness. In other words, heavenly delicate!
I have not mastered baking soufflé cheesecake without any shrinkage on top (yet), like Rikuro Bakery. However, when it comes to taste, I am very confident about the decadent quality of my recipe which is on par with the professionals.
Japanese Soufflé Cheesecake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
It is very important to follow the recipe diligently for the best result. Much patience is needed to make into a smooth sponge with fine texture, to avoid large bubble holes.
• 180 g full-fat cream cheese, at room temperature, soft
• 50 g unsalted butter + 1 Tbsp for greasing the cake pan, at room temperature, soft
• 5 large egg yolks, at room temperature
• 55 g all-purpose, unbleached flour
• 30 g cornstarch
• 100 ml full-fat milk, at room temperature
• 1 tsp pure vanilla extract
• 6 ~ 7 large egg whites, chilled in refrigerator
• 1/8 tsp salt
• 120 g granulated sugar
Option: Some like adding lemon juice to give it more cheese tartness. If desired, add ½ ~ 1 tsp lemon juice at the time vanilla extract is added.
◊ It is important to measure and have all ingredients ready. Whisk together flour and cornstarch and sift twice. Put the bowl of the stand mixer and its whisk attachment into the refrigerator to chill (used to beat the meringue).
◊ This is a recipe for 20cm x 7.5cm / 8″x3″ cake pan (I used a non-stick, removable bottom pan). Prepare the baking pan by generously greasing sides and bottom of the pan with butter. Line the bottom with parchment paper to fit. Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Set wrapped pan in a large, deep tray/pan (for bain Marie), at least 6cm/2.5″ deep. (If the weather is warm, place the cake pan in the refrigerator, until needed.)
◊ Position a rack in bottom third of the oven. This is to keep the top from browning too much.
Preheat oven to 150°C / 300°F. Let the oven heat for an extra 15 minutes before baking.
Turn on the kettle, full of water, to boil.
◊ In a large bowl, beat the cream cheese and butter until well combined and smooth. Add one egg yolk at a time. Make sure each egg yolk is well combined before adding another one. Sprinkle flour/cornstarch, tablespoon at a time, until well combined. Drizzle milk slowly and beat until a smooth batter is made. Add vanilla and beat for a few more seconds. Pour the batter through a fine meshed sieve into another large, deep, and wider bowl. Use silicone spatula to push the batter through the sieve. Set aside.
◊ Take out stand mixer’s bowl and its whisk attachment and set. In the bowl, beat the chilled egg whites on high. After 5 seconds, add salt. Gradually and slowly, add sugar and beat until
soft peak forms (avoid over beating, it will be difficult to break the foam and incorporate meringue into the yolk mixture smoothly).
◊ Using a balloon whisk, add and fold meringue into three parts to the yolk mixture and combine until no white streak is seen. To remove big air bubbles in the batter, tap the wide mixing bowl hard, several times, on the counter (buffered with kitchen towel or a trivet). To further remove bubbles, pour batter very slowly into the prepared cake pan (you’ll see bubbles stretch and disappear as it is flowing from the rim of the bowl). Once the baking pan is filled, if needed, smooth the top of the batter with back of a spoon.
◊ Pour boiling water up to 2cm/1″ into the outer pan and carefully place it in the oven.
Bake for 65 minutes or until inserted bamboo skewer comes out with 2 or 3 crumbs attached.
◊ Remove cake pan from the aluminum foil wrap and place it on a cooling rack. Let the cake cool completely in the pan (about 2 hours). The cake will deflate and at the same time, separate from the sides of the pan. Cover and place it in the refrigerator to chill, for at least 3 hours.
◊ When ready to serve, pressing from the bottom, gently remove the cake from the pan, not to damage the sides of the cake. (I place the cake pan over a can and guide the sides to drop slowly.) Run an icing offset-spatula along the bottom and remove the bottom of the pan. Place the cake on a serving platter with the lining paper or very carefully remove the lining as you place the cake.
◊ To cut the cake, dampen the blade of the knife on a wet towel, and inserting the tip of a sharp knife into the center, cut as you pull the knife out in one direction. Wipe/dampen the knife on wet towels between each cut. Serve as is, dust with powder sugar, spread jam of choice on top or garnish with fruits.
~ どうぞめしあがれ • Douzo Meshiagare ~
Sprinkled some edible gold flakes to make it more festive (hardly seen in the photo).
¯˜”*° • ♥ • °*”˜¯
Season’s Greetings to all,
and Peace to the whole world!