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Thread Starter 

Hi, I've recently been trying to make a japanese cheesecake, otherwise known as a souffle cheesecake but the bottom keeps turning out hard and dense though the rest of the cake is alright. Does anyone know why? I used this recipe

 

Ingredients list

Yellow Team
250g Philadelphia cream cheese (1 block)
6 egg yolks
70g castor sugar (This is half of the total 140g)
60g butter (1/4 block)
100 ml full cream milk
1 Tbsp. lemon juice
1 tsp lemon zest (or lemon essence) (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

White Team
6 egg whites
1/4 tsp cream of tartar
70g castor sugar (This is half of the total 140g)

Here is the breakdown of the procedure for your quick reference:

1.  Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2.  Spray 8in x 3in cake pan with non-stick spray, line bottom with baking paper
3.  Whisk cream cheese till smooth over a warm water bath
4.  Add yolks and whisk
5.  Add half the sugar (70g) and whisk
6.  Warm milk and butter in microwave or stove, whisk into batter
7.  Add vanilla, salt, lemon juice, lemon zest and whisk
8.  Remove from water bath, sift flour and fold into mixture
9.  Whisk whites at low speed till foamy
10.  Add cream of tartar and beat at high speed till bubbles become very small but still visible
11.  Gradually add sugar and beat till just before soft peaks
12.  Fold whites into batter 1/3 at a time
13.  Pour into cake pan and tap the pan on the counter to release air bubbles
14.  Bake on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins.  Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.