Fluffy Cotton Japanese Cheesecake - Sun Moulin Style!

Japanese Souffle Cheesecake

Have you ever tried the Japanese Cheesecake sold at Sun Moulin?

If you haven't - you are really missing out on one of the best cheesecakes in town! That is, if you like the fluffy, soft as cotton, melt in your mouth type of cheesecake. If you prefer the western style cheesecake, then don't bother trying this recipe. But if you're feeling particularly adventurous, try it out - you may never go back to the regular cheesecake again!

I used the recipe from this blog. Note that this cheesecakes in this recipe are actually steam-baked in the oven. You will need to place a water bath underneath your baking tray to produce the steaming effect, whilst the oven will brown the top of the cake.

Japanese Soufflé Cheesecake

125g cream cheese
60ml milk
40ml canola oil
3 egg yolks
40g caster sugar
20ml lemon juice
30g cornflour, sifted
3 egg whites
70g caster sugar

Method of Preparation:

1. Preheat oven to 150°C. You can use either muffin bake pans (line the muffin holes with paper cups), ramekins, or rectangle bake pans like mine. Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked.
2. Soften cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.
3. Beat egg yolks with 40g sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well.
4. Beat egg whites until foamy. Then gradually beat in 70g sugar, spoonful by spoonful, until firm but just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.
6. Spoon batter into the prepared bake pans, filling each nearly to the rim.
7. Place the muffin tray on the shelf just above the tray of hot water.
8. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.

 

Fill the pans until near to the rim.

Half way through the steaming/baking process.

The tops browning nicely.

Fresh out of the oven. The aroma - absolutely to die for!

 Tips and Tricks:

1. Place the baking tray on the lowest shelf in the oven to prevent cracking and over browning.
2. If you have the time, cool the cake in the oven with the door slightly ajar (like the pavlova). If you take it out immediately, the sudden drastic change in temperature will cause the cake to shrink. But if you're impatient like me - take it out and consume when it is warm. It is going to end up in your tummy anyway! *grin*
3. Turn the cakes out for cooling when the edges have separated from the sides of the tins.
4. Store cakes in an air-tight container. Consume within 2 days - if there are any left overs, that is!

Just looking at this picture is making me hungry.

Anyway, there is also another popular Japanese Cheesecake recipe going around on the Little Teochew; but hers is a full 8inch cake. She also provides fabulous tips and tricks to get the perfect cake. My hands are just itching to give it a try!

I also found a YouTube video that provides step-by-step instructions for making Fluffy Cotton Cheesecake. Guaranteed to induce a drool - try watching it!

Good luck baking! *calories oh calories... sigh*