How To Bake This Cake In A Water Bath: https://youtu.be/2R_7zktFhFk
Japanese Soufflé Cheesecake Recipe (Different and new recipe):https://www.youtube.com/watch?v=d7mYpnqJ4_o
“My Bunny Miko Nendodroid Stop-Motion” by Darkledge: http://youtu.be/yUSfABC-tqY
Okay, to be honest, something a little crazy happened, I tripped while holding the pan of boiling hot water that’s why there’s like flecks of wet spots on the cake =D Hope no one noticed, good day. (And don’t worry I threw myself out of the way before I could potentially kill myself with myself with myself.)
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar (You can skip this or use a dash of salt)
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
Melt 250 grams of cream cheese (cut it up beforehand to melt properly), 50 grams of butter and 100 ml of milk over a double boiler (A hot simmering pot of water filled 1/4 of the way, with another bigger pot on top of it. Make sure the pot on top does not touch the water because we are using the steam in between the two pots to heat this). Cool the mixture. Fold in sifted 60 grams flour, 1/4 tsp salt, the 20 grams cornflour. Fold in 6 egg yolks, l tbsp lemon juice and mix well.
In a mixer bowl whisk 6 egg whites with cream of tartar on the speed level of 4 until foamy. Gradually sprinkle in the 140 oz of sugar and continue whisking until stiff peaks form (stiff, shiny, and white). (Note: This may take a few minutes, but it really depends on your egg whites how long this may take. If its been a very long time there is a chance that your egg whites contained yolks or fats an it was not able to able to make a meringue, or if the the mixer bowl or whisk was dirty. You can watch on my YouTube video on how to do this.)
Add the cheese mixture to the egg white mixture and fold together Pour into a 8-inch round cake pan (Line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (320 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.
Note on the temperature: Because Japanese cheese cake is is known for like, rising too fast because of high heat and cracking, some of the paranoid baking people like myself just start at 302F, and adjust accordingly. I’ve actually baked this cake twice using both temperatures. It just really depends on how your cake/oven is feeling that day. I’ve also baked this at 320, and decreased the temperature when I started to see it rising it too fast (Or maybe just imagined it in my head). But I had to pretty much stare at the cake the entire time it was baking. Though, this batter seems a lot stable compared to other Japanese cheesecake recipes, you might not have to worry too much about it cracking.
tldr: 302F/320F doesn’t matter just lower the temperature in case the tops of your cake begins to crack.
:rambles:I got asked a few times why I don’t have sound in my videos.. So here you have it, the mind numbing sounds of my mixer beating on high, and random Korean drama voices in the background. I don’t actually speak or say anything in these videos that would actually help you with the baking~ If I am talking it’s probably me yelling at my dooog. Feel free to mute your speakers as you watch/and bake in peace.
…And yes I’m using a brown paper bag to line my cake pan. Ran out of parchment paper and I’m like really cheap. *gestures towards dollar tree spatula. Even my cardboard box under my cake, is a an actual cardboard box that I cut out into a circle to put under my cake. Twitter@hungrymoomoocow Instagram@hungrymoomoocow. Blogger@hungrymoomoocow. Facebook: http://www.facebook.com/pages/hungrymoomoocow/960420374008109
Substitution for cake flour: http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/