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Saturday, December 22, 2012

japanese souffle cheesecake with oreo whipped cream.

This is a lighter take on the American-style oreo cheesecake. Instead of the oreo crust, I use oreo whipped cream and in place of the dense and creamy cheese filling, a japanese souffle cheesecake that is lighter yet creamy in a different way. I have a favourite way to eat the cake- before you chew, use your tongue to compress it. This concentrates the cheesy flavour and its texture changes miraculously. And if you have thin strips of cake scraps (to me, the best part of making a layer cake- the eating of trimmings), roll them up from the short side like a swiss roll. You will have a thick roll of cake to take a wonderful bite out of.

I prefer having the cake at room temperature but chilling it is the price you have to pay for oodles of oreo whipped cream.

Japanese Souffle Cheesecake with Oreo Whipped Cream
makes a 8 inch round or square cake
cake adapted from here

The original recipe stated that an 8 inch round pan is to be used and lacking that, I turned to a 7 inch square pan, which should be about its equivalent. However, there was too much batter, so I recommend using a 8 inch square pan if you must use a square one. For the crushed oreos, I like them when they are larger because they have a more distinct texture when they have been folded into the whipped cream but that might be a problem if you have to do some piping work. If you're just going to frost with a spatula, try leaving some larger oreo pieces.

For the cake:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g sugar

Preheat the oven to 325F. Prepare a 8 inch round pan.

Stir the flour, cornstarch and salt together in a small bowl.

Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly. Stir in the egg yolks until combined. Stir in the flour mixture until just incorporated.

Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.

Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.

Bake for about 1 hour 10 minutes in a water bath until a skewer inserted comes out clean. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.

For the oreo whipped cream:
1 3/4 cups whipping cream
1/4 cup icing sugar
1 sleeve of oreos, about 14 pieces, crushed finely or slightly larger (see note above)

Crush the oreos finely.

Whip the cream until soft peaks then gradually add in the sugar, whipping continuously, until the cream reaches medium-stiff peaks. Fold in the oreo crumbs. The whipped cream will start to thicken once the oreos have been incorporated. Use immediately.

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