I checked my older posts and saw several cheesecakes in there . Another one wouldn't hurt , right ?! Actually , I've still got about 500 grams of cream cheese so , a coffee-flavored one is in the offing lol
This is my 3rd soufflé cheesecake in a week . The second one was not for personal consumption . My first attempt was scorched , I've forgotten to cover the top after 25 minutes of baking , I made the full recipe at that time and I was stalking somebody online when I noticed this smell oops ! Oh , it was still edible , the guinea pigs just scraped off some of the scorched top .
Everytime I see a cheesecake , I always say , it has my name on it ! I'm so shameless hee hee ! I've baked several soufflé cheesecakes but haven't had the orange-flavored one until I saw Adeline's perfectly-baked version . So , I told her that I'm gonna bake it asap ! ASAP turns out nearly 2 months pffffftttt ! Hey , I sort of made up for it , baking it twice within a week , 3 if you count the other one ?!
This 3rd bake , I played around with it a bit , adding cream cheese , not much , but the result is a bit dense compared to the original recipe . I've also amped up the sugar and used vanilla sugar instead . The top is not smooth because I stirred it too much , resulting in more bubbles that I can't get rid off after several not-so gentle drop . Oh well , you can't win them all !
Have you baked any calorific treats lately ?!
Please check original recipe @ Lite Home Bake
Makes 6 by about 1 1/4-inch cake
150 grams cream cheese , at room temperature
125 grams UHT whole milk
60 grams butter , softened
25 ml orange juice
zest of 1 small orange
3 egg yolks
50 grams vanilla sugar or granulated sugar
35 grams cake flour
10 grams tapioca starch
3 egg whites
1/4 teaspoon cream of tartar
30 grams sugar
* Over a saucepan with simmering water , melt cream cheese and milk , stirring until mixture is smooth , take pan off heat then add butter , stir until well combined . Strain cream cheese mixture for a smoother texture , let cool .
* Preheat oven to 150°C . Lightly grease a 6-inch square pan , line bottom and sides with parchment paper , grease those as well .
* When mixture is cool , add in B and C , mix until well combined . Sift D into the mixture in 3 batches , mixing well after each additions .
* Beat egg whites for few seconds then add in the cream of tartar , beat until frothy . Add in sugar in 2 batches until soft peaks form .
* Mix egg white mixture in 3 batches to the cream mixture until just combined . Pour mixture into the prepared pan , drop pan several times on the flat surface to remove bubbles from the mixture .
* Bake with water bath ( pour water into the roasting tin and put pan on the oven rack above it ) for 45 to 55 minutes until skewer inserted in the middle of the cake comes out clean . Open the door of the oven slightly ajar and leave the cake inside for 30 minutes . Take out cake and let cool on the wire rack completely . Chill in the fridge for a while , if prefer . Serve with curd , if available .
*** This is a small cake and won't brown much esp if you put it in the bottom rack of the oven , so you don't have to cover the top of the pan with foil but keep an eye on it , just in case .
Orange and lime curd ( Please check original recipe @ Fine Cooking , the filling recipe )
Makes about 3/4 cup
5 1/2 tablespoon vanilla sugar or granulated sugar
2 teaspoon tapioca starch
2/3 cup orange juice
about 3 tablespoon lime juice
1 large egg yolk
15 grams salted butter
* Combine sugar and starch in a saucepan , use a whisk to mix , add orange juice and yolk and mix thoroughly .
* Put saucepan over medium-high heat , let boil and cook for 3-4 minutes , whisking constantly . Take pan off heat and add in the butter , stir well until well combined . Transfer curd into a heat-proof jar , place a plastic wrap directly on curd ( to prevent film from forming on top ) Let cool completely , chill in the fridge for at least 4 hours or overnight before using .