FYLLO tea Japanese Souffle Cheesecake

Ingredients:

Ingredients:

(makes one 8' cake)
  • 125g cream cheese, cut into cubes
  • 60g unsalted butter, cut into cubes
  • 5 egg yolks
  • 125g milk
  • 1 teaspoon lemon juice
  • 75g cake flour
  • 35g corn flour
  • 2Tblspn Fyllo Tea powder
  • 5 egg whites
  • 120g caster sugar
  • 1/2 teaspoon lemon juice
  1. Line the base and sides of a 8” round cake pan(fixed base) with parchment paper.
  2. Sieve together cake flour and corn flour, set aside.
  3. Place cream cheese and butter in a large mixing bowl. Set the mixing bowl over a saucepan of simmering water (make sure the mixing bowl is bigger than the saucepan). Let the mixture melts and stir till smooth. (Note: not to worry if the butter and cheese mixture appears curdled/separated, after the egg yolks are added in it will turn smooth). Remove from heat and leave to cool.
  4. When ready, add the egg yolks to the cream cheese and butter mixture, one at a time, and with a balloon whisk, whisk to combine.
  5. Add milk, whisk to combine. Add lemon juice, whisk to combine.
  6. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
  7. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until the mixture becomes frothy and foamy.
  8. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reach the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles).
  9. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula until just blended.
  10. Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
  11. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan). Place on the lower rack of the oven and bake at 150 deg C for 60 mins.
  12. Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling.
  13. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake.
  14. Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.