I love souffle! I love cheesecake! I love tart!
This recipe is adapted from Japanese Souffle Cheesecake of Kyoko’s Kitchen. It is supposed to use 18 cm round cake pan, but my springform pan is 22-cm, so I decided to make individual size by using silicone mini tart, which is easier, no need to line the pan/bakingware with greaseproof paper. Since I didn’t use 18 cm round cake, I changed its called from cake to tart.
These tarts are as moist and soft as souffle but taste like cheesecake. I subtituted some ingredients, such as instead of full cream cheese, I used light cream cheese and instead of cream of tartar, I used lemon juice.
• 1 cup (200 g) light cream cheese, room temperature
• 1/4 cup (50 ml) milk
• 3 eggs, separated
• 1/2 cup (100 g) caster sugar (superfine sugar)
• 1/4 cup (30 g) cornflour (cornstarch)
• 2 tbsp lemon juice
• 1/2 tsp cream of tartar (I subtituted for 1 1/2 tsp lemon juice)
• 2 tbsp apricot jam (or whatever you like)
• 1/2 tbsp water
1. Pre-heat the oven to 175ｰC (350ｰF) or gas mark 4.
2. Line a 7 inch (18cm) cake tin with greaseproof paper.
3. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
4. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 – 3 batches until the mixture stands in stiff peaks.
5. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
6. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
7. Put the jam in a sauce pan on a low heat with the water and warm up until it’s melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
Cook’s tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It’s easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don’t remove the cake yet – it will collapse if not left to cool.
PS. Omit step 2 if you use silicone mini tart