Tuesday, 12 April 2016

Yuzu Soufflé Cheesecake 柚子乳酪蛋糕

The hot Sun has been raging the weather recently. It even helped Singapore to set a decade high temperature of 36.7 degree Celsius on 13 April 16.
Turning on the air-con and munching the cool soft soufflé cheesecake with Yuzu and Korean citron tea flavour is a haven from the harsh outdoor temperature :)

Using 55g omega eggs

125g cream cheese
30g unsalted butter
50g sweetened yuzu juice
1/8 tsp salt

30g cake flour
10g corn flour

3 egg yolks
15g Korean citron tea concentrate 

3 egg whites
60g fine sugar

1. Grease an 6" or 7" round cake pan with a good amount of butter. This helps the raising cake to rise smoothly.
Line the bottom with a piece of parchment paper.
Wrap the cake pan with a sheet of aluminum foil. This is to prevent the side from getting too hot which will affect the rise of the cake during baking.
Set aside.

2. Mix corn flour and top/cake flour in a bowl. Set aside.

3. Cut the citron tea concentrate with a pair of kitchen scissors. Set aside.

4. Melt cream cheese, unsalted butter and salt in Yuzu juice over a water bath. Stir till the batter becomes smooth without lumps.

5. Transfers the cream cheese batter out of the water bath, and sieve in the flour mixture from (2). 

Mix to form a smooth batter.

6. Stir in the egg yolks, one at a time.

7. Stir in the citron tea concentrate.
Cover and set aside.

8. Beat egg whites in a clean and grease-free mixing bowl till frothy.  Gradually add in the fine sugar. Beat at medium speed till you start to see a trail starts to follow the moving whisks. Reduce the mixer speed to low, stop regularly to check whether the meringue has reached its soft peak stage.

This meringue has reached the soft peak stage.
By using the soft meringue, the cake is less likely to crack during baking.

9. Take about 1/3 of the meringue to mix with the cream cheese batter from (7), using a spatula.

10. Return the cream cheese batter to mix with the remaining meringue into a smooth batter.

11. Pour the final cake batter into the  prepared cake pan. Bang lightly against the kitchen top to get rid of trapped air bubbles.

12. Place the cake pan into another slightly bigger cake pan filled with about 2cm of hot water.

13. Bake in a preheated oven set at 160 degree Celsius for about 35 minutes, at the lower rack of the oven. 

At the end of the 35 minutes, turn off the oven, and let the cake bakes in the remnant heat of the oven for 15 minutes.

After the 15 minutes, open the oven door ajar for 15 minutes to let the cake reduce temperature gradually.

14. Remove the cake from the cake pan immediately after leaving the oven. This is to prevent the cake from getting too wet due to condensation.

After the cake has cool down, cover with a tall container and refrigerate for at least 3 hours or overnight.

15. Cut the cake by pressing the knife down the cake without the sawing movement. The cake is best enjoyed cold :)

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