My first attempt deflated as soon as it cooled. Visually, it was unappealing and I had to eat it with a spoon. But it tasted so good, I had to give it another try. How can cream cheese, white chocolate and egg not combine into a yummy whatchamacallit? Plus, all you need are three ingredients!
Top image: http://bit.ly/1WieKr5
After a few days of mulling over what I did wrong, I figured it wasn’t dry enough. Duh! It might seem obvious but the top was a pretty golden colour and it passed the skewer test. My mistake was covering the cake with a small sheet of foil to prevent burning. I removed the foil after 30 minutes and left the cake to sit in the residual heat, but it never recovered. It just shrank into a sticky pudding.
This time around, I extended baking time by 10 minutes and left it uncovered. The following recipe from cute Japanese blogger, Ochikeron is foolproof. What is absolutely necessary is speed when folding in stiff egg whites. And okay, I cheated by adding ¼ teaspoon cream of tartar to help hold the whites. Get enthused by the Ochikeron video at http://createeathappy.blogspot.sg/2013/05/how-to-make-3-ingredients-souffle.html
Deliciously light and airy, it’s easy to polish off this delicate cake in one sitting, so make two if you’re having friends for tea.
As the cake cools, it shrinks from the sides and wrinkles a bit.
JAPANESE SOUFFLE CHEESECAKE
3 eggs (large)
120g white chocolate (I used white chocolate couverture droplets)
120g cream cheese
- Separate eggs. Refrigerate whites till ready to use.
- Preheat oven to 170˚C.
- Melt chocolate in a bowl over hot water. Mix till smooth.
- Whisk egg whites till firm. (If using cream of tartar, add when whites are foamy but not yet peaking)
- Add cream cheese to melted chocolate, stirring to mix well.
- Remove bowl from hot water, add yolks and mix.
- Fold in half meringue and then the other half.
- Brush oil on parchment paper for lining cake tin so rising cake can slide down without cracking. (I only lined the pan base with parchment paper. The sides, I oiled with cooking spray)
- Pour batter into lined tin. Drop the tin on the table gently a couple of times to clear away air bubbles. Place on baking tray and pour hot water in tray.
- Bake at 170˚C for 15 minutes (20 minutes), then 160 ˚C for 15 minutes (20 minutes), and finally turn off heat and leave cake for another 15 minutes.
- Cool and dust with sugar powder. (As you can see, I forgot to do so!)