Japanese Soufflé Cheesecake
20.3.10
or japanese cotton cheesecake as some may call it, is not something on my to-bake list actually. when fiesta japanese restaurant started selling some 10 over years ago, all it took was one bite to conclude i didn't like it. there's just something wrong about it, cheesy but not quite and light as air. i like my cheesecake dense and creamy so this was totally out. miki ojisan's might be better, i don't know. but lately i've been trying to cut down on desserts quite abit and yet hv got an immense craving for cheesecake, therefore i decided to bake this. i cut portions by half so i had this really flat cake, but i like it this way. holding on to the principle that "all good french entremets should be low in height" i guess lol. tastewise is surprisingly good and rather different from my encounter at fiesta, if my memory didn't fail me. the cake also turned out beautifully - i'm a self-proclaimed eggwhite expert already i think, whisking the whites to a perfect "soft peaks" so there wasn't any cracking or anything.
![Japanese Soufflé Cheesecake](http://farm5.static.flickr.com/4044/4446860903_42906f9d2c_o.jpg)
just another pic to show off the texture abit. photos are really bad coz the sky has been extremely dark and gloomy these few days. perpetually rainy but i really enjoy the weather quite a fair bit, snuggling up with a good book, cuppa coffee and my favorite chillout/downtempo tunes. i'm gonna make a macha variation of it sometime! think i'll love it ;)
recipe source : alex goh's fantastic cheesecakes
*recipe removed due to copyright restrictions.
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