This melt-in-the-mouth Japanese Cheesecake is the perfect cake for cheese lovers!
The combination of creamy flavor from the cheesecake and the moist, cotton-soft texture of soufflé.
Recipe adapted from justonecookbook.
Do check out the original recipe for helpful tips in making a successful cheesecake!
Makes one 9″ x 4″ height round cake. I am using 6″ and 3″ round cake pan.
15g unsalted butter (for greasing the pan & baking paper)
6 large eggs (300g without shell)
300g cream cheese
60g unsalted butter
200g heavy whipping cream
60g granulated sugar
80g cake flour (i use 70g all purpose flour + 10g cornstarch, sifted)
1/2 lemon for zest (optional, i omitted in my recipe)
30g lemon juice
100g granulated sugar (for beating egg whites)
1 tablespoon cocoa powder (for drawing bear design)
2 tablespoon apricot jam (for glaze) (i am using Bonne Maman brand)
2 teaspoon hot water (for glaze)
Prepare Cake Pan
- Cut parchment paper for the bottom and side of cake pan. You will need a round paper for the bottom, one paper for the side of cake pan, and two paper strips which will be the “handles” used for transporting the cake.
- Grease the cake pan and baking paper (for bottom and sides) generously with 15g butter.
- Place the 2 paper strips crisscross on the bottom of the cake pan. Then place the bottom and side parchment paper. The side of the baking paper touching the cake batter should be greased.
Preheat the Oven & Gather Ingredients
- Preheat the oven to 180°C.
- Measure all ingredients and set aside.
- Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites, together with the mixing bowl that will be used for beating the egg white.
Mix over Double Boiler
- Set a medium saucepan filled with 2” water and bring to simmer. Add 300g cream cheese, 60g unsalted butter, 200g heavy whipping cream, and 60g sugar in a large bowl. And place the bowl over the saucepan.
- Mash the cream cheese and butter using a hand whisk. Once they are melted, use whisk to blend mixture until smooth. Remove from the heat.
Mix at the Kitchen Counter
- Add 6 egg yolks (1 at a time) into the warm cream cheese mixture while whisking. Make sure each egg yolk is blended well before adding the next.
- Sift 80g cake flour into the batter. Whisk and blend together.
- Pass the batter through a fine mesh strainer to a clean bowl, creating smooth silky texture for the batter.
- Add 30g lemon juice to the batter. Whisk well to blend and set aside.
Set Up Bain-Marie
1. Place the baking pan inside the oven and pour hot water until half way or 1 inch deep. Close the oven.
Beat Egg Whites
- Take out cold egg whites and mixing bowl from the fridge. Start whisking on medium speed until the egg whites become foamy, about 2 minutes. Slowly add the 100g sugar (1/3 portion at a time) while whisking.
- After all the sugar has been added, increase mixer speed to high and beat the egg whites until “soft” to “medium” peaks. To check, turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.
Fold in Egg Whites
- Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
- Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.
Add drawing on the Cheesecake
- Take out a scoop of the batter and place it in a small bowl. Add in 1 tablespoon of cocoa powder and mix well. Transfer cocoa batter into a piping bag.
- Pour the rest of the mixture into the baking pan in all at once, avoiding air pockets while pouring. Drop the cake pan a few times on the kitchen counter to release any air in the batter.
- Pipe the bear design onto the cheesecake batter. Use a toothpick to draw the fine details (eyes, nose).
Bake the Cheesecake
- Place the cake pan into the baking tray filled with hot water. Reduce the oven temperature to 160°C and bake for 70-75 minutes.
- Reduce the oven temperature to 150°C and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
Let Cool and Glaze the Cheesecake
- When done, turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. This is to prevent sudden change of temperature which can cause the cake to shrink or collapse.
- Remove the pan from the oven. Gently remove the cake from the pan using the 2 baking paper strips (you will need a helping hand!).
- Remove the baking paper (2 paper strips + side).
- Combine 2 tablespoon of apricot jam and 1 teaspoon hot water in a small bowl.
- Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature. Chill the cake for 12 hours before serving. You can store the cake in the refrigerator for up to 3-4 days, or 3-4 weeks in a freezer.
Happy Baking! 🙂