Japanese Souffle Cheesecake (Cupcakes)

I need to clear 3 packages of cream cheese in my refrigerator as they are expiring soon.

Since i have never tried baking cheesecake before, now it's the time hehe

I wanted to bake a whole , round cheesecake actually but i need to bring them to school for my friends so i thought cupcakes are much more convenient.

There are two types of cheesecakes, one is new york style cheesecake which is very dense, very cheesy and often have biscuit crusts at the bottom.

The other type is Japanese cheesecake, which is very light and fluffy. But you can still taste the cream cheese in it.

Both are my favourite, but i am baking Japanese Souffle Cheesecake this time.

So light and fluffyyy

After much much research, I decided to use Corner Cafe's Souffle Cheesecake Cups.

If i were to bake a whole round cheesecake, i will use the recipe found in Little Teochew.

OKAY, Let's start baking~~

The ingredients

Oh ya, I added vanilla extract as well.

NOTE: i highly recommend you not to omit out lemon juice, it can really enhance the cheesecake and bring a hint of sweetness.

This recipe yields for about 15 cupcakes , so i will use the cute moulds for the extra batter. I WANT THE DINOSAUR AND THE WHALE TO APPEAR ON MY CHEESECAKE XD

Egg yolk batter

Egg white

Mix them together

Final outcome

I add some chocolate chips into some of the cupcakes

Here they go into the oven!

Rising up in the oven~

The problem is that they will shrink terribly after you took them out of oven.

While in the mean time waiting for the cupcakes, this is what i do with the one cupcake which got no space to bake together.

Pandan flavourrr~~

I bought the pandan paste for pandan chiffon cake long time ago and havent been using it since then 

They are baked unevenly hahaha but it doesnt affect much.

Bottom

CAN YOU SEE THE CHOCOLATE IS OOZING OUT

You cant really tell but actually the ones that are baked in moulds are baked more evenly and they didnt shrink much.

I think it's because i turn them upside down straight away after took them out of oven.

The pandan flavoured cheesecake hahaha 

Turn them upside down so that they will not shrink that muchhh ~wrinkles are not nicee~

If you loves fluffy and light Japanese Cheesecakes, try this recipe!

Japanese Cheesecake Cups Recipe, From Corner Cafe

makes approx 15 cupcakes

Ingredients

125g cream cheese

60ml milk

40ml canola oil

3 egg yolks

40g caster sugar

20ml lemon juice

30g cornflour, sifted

3 egg whites

70g caster sugar

Preparation

1. Preheat oven to 150°C. Line 15 muffin holes with paper cups (use a 12-hole muffin tray plus 3 more in a 6-hole tray, or fill the remaining batter in a remekin). Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked.

2. Soften cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.

3. Beat egg yolks with 40g sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well.

4. Beat egg whites until foamy. Then gradually beat in 70g sugar, spoonful by spoonful, until firm but just under stiff peaks stage.

5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.

6. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.

7. Place the muffin tray on the shelf just above the tray of hot water.

8. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.

Consume: Best within 2-3 days

Storage: Store in airtight container in the refrigerator