hello kitty souffle cheesecake 凯蒂猫舒芙蕾乳酪蛋糕 (͒⑅′࿉‵⑅)͒ෆ*

a taiwanese friend has recently requested for me to bake a soufflé cheesecake for her and had also included in her request for a hello kitty image…. it’s weird indeed that i adore hello kitty so much, but have by far, only painted her once on my swiss roll… anyway, here’s your cake friend ＼（^０＾）／

Recipe adapted and translated from 子瑜妈妈

Ingredients (makes a 7″ round pan cake)

300g cream cheese, softened
45g melted butter
57g egg yolk
20g + 55g granulated sugar
11g cornstarch
150g warm milk
95g egg white

Directions

– warm cream cheese till it is very soft, and add it to melted butter. beat mixture till it is soft and smooth
– add 20g sugar to egg yolk, and beat till sugar has dissolved. add in sifted corn starch and mix well
– pour in warm milk and mix briskly
– place egg yolk mixture bowl into a pot of simmering water and stir till it is thick. remove from heat
– pour egg yolk mixture into cream cheese/butter mixture and mix quickly. cover bowl with a damp cloth and proceed to prepare egg white meringue
– add sugar to egg white in 3 additions, and beat till you get soft and shiny peaks
– add egg white meringue to egg yolk mixture in 2 additions, folding well after each addition
– lightly grease a 7″ round pan and pour mixture into the pan. tap pan on the table a few times to remove air bubbles
– bake cake in water bath on lower rack of preheated oven of 180 degrees for 15 mins, and then 160 degrees C for 25 mins
– after cake is baked, let it continue sitting in the oven for 40-60 mins
– cling wrap cooled cake and chill for at least 6 hours before serving

Tips from 子瑜妈妈

– recommends using KIRI brand cream cheese
– butter should be melted, not softened
– ensure you get the accurate weight of both yolks and white before using
– use egg whites that have just been mildly frozen i.e. the circumference should have some icy bits
– if you do not have a 7 inch pan, use a 6 inch pan, and pour batter till it is 80% full. bake the rest of the batter in cupcake liners
– do not attempt to alter the weightage of corn starch; this applies to the rest of the ingredients
– you can choose to use a normal round pan or spring foam pan to bake. if you are using the latter, ensure you wrap the bottom with aluminium foil
– cake is very fragile after baking so avoid removing from the oven immediately. allow the residual heat from the oven to support the cake to sink uniformly
– as the cake is very fragile, you need to chill at least half a day before slicing it

Personal notes:

– i melted both softened butter and cream cheese together over a pot of simmering water
– i used my electric hand whisk to beat the sugar and eggs till pale and frothy. The blogger in different parts of the blog mentioned granulated sugar, and caster sugar. i used granulated sugar for the recipe and the sweetness and texture turned out well (you must ensure sugar is totally dissolved though)
– i sifted my egg yolk mixture twice before folding in the egg white meringue
– i beat my egg white meringue till it is silky, shiny and STILL SLIGHTLY RUNNY (i learnt this tip from a japanese chef)
– i made one 6 inch cake, and 4 “hokkaido-square-cupcake-liners” cupcakes
– hello kitty is painted with cake batter that has been mixed with dark cocoa powder and a bit of water
– i baked my cake (with ice water bath) for 230 degrees for first 10 mins, and then continued to bake for 1 hour on 150 degrees

…. the first slice for me friend (^～^)…

Pollution index: 21 (excellent)