Japanese Soufflé Cheesecake20.3.10
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.
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.