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Saturday, August 30, 2014

Japanese orange soufflé cheesecake with orange and lime curd


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 

A:
150 grams cream cheese , at room temperature
125 grams UHT whole milk 
60 grams butter , softened 

B:
25 ml orange juice 
zest of 1 small orange 

C:
3 egg yolks
50 grams vanilla sugar or granulated sugar

D:
35 grams cake flour
10 grams tapioca starch

E:
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 . 


17 comments :

  1. Your recipe looks so delicious I'll try to do in my kitchen. I've been watching your shares. Thank you.

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    1. Hi Bayanasci , thanks for dropping by !

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  2. 3 cheesecakes in a week...that's something. This looks perfect drizzled with fruity curd.

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    1. Angie , I swear I donated some slices lol

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  3. Hi Anne. You are really good in cheesecake.
    This is so beautifully done!

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  4. Drool worthy cheesecake Anne:) I really like your presentation of it and it's colour... Yum Yum...How I wish I'm nearby to receive the sliced donation;P

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  5. 3 cheesecakes in a week! wow! I wouldn't mind being your guinea pig too! lol! yummy looking.

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  6. looks terrific! i must say that you do have a couple of nice cheesecakes in your blog..and ice cream too! this looks even more tempting with the curd!

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  7. Hi Anne, This is most beautiful and yummy cheesecake I've seen so far. Look so perfect, mmm... can I have a slice please? :D

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  8. it looks so delicious, late summer is good time to come back to cheesecakes:)

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  9. Hi Anne,
    Your cheesecake looks so good! And it sounds perfect with the curd!

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  10. Your photos are amazing! I'll gobble this cheesecake with ease (even the scorched parts) :)

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  11. Hi, cheesecake queen!!! - LOL!

    Your cake is beyond being just calorific. It is also terrific, fantastic and bombastic??? LOL! Well, just this cake but of course, not the calories...

    Zoe

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  12. Ohh this looks beautiful! I also admire your tenacity in baking three cheesecakes in one week! I probably would have just eaten the first one and called it a day...

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  13. Anne, wish I live nearer ! >o< I wanna to grab the whole thing from the screen.lol.
    Happy weekend dear.
    Blessings, Kristy

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  14. You're so talented! I'll try some recipes����

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    1. Hi Fatima , nah , anyone can do it and this kind of cake is easy to make ! Let me know once you made one :D

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