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Soufflé Japanese Zebra Cheesecake ~ CNY 2014

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Remember I'd baked a Soufflé  Japanese Cheesecake last November? My family loves the the light and soft texture of this cake. This is one of their favourite cakes but the boys are complaining that the cake was too small (a 7 inch cake). They requested for a bigger cake to satisfy their cravings. So this time I doubled the portion and baked a bigger cake. I used half white and milk chocolate to make this zebra cheesecake. The end result is almost the same as the previous cake, light and smooth but the surface is wrinkled up after cooling down. This may due to a longer baking time in the oven. So if you're going to bake this cheesecake, please follow the temperature and baking time in this recipe but as temperature in each oven varies, please monitor your cake carefully. Anyway, my family is happy this time with a bigger slice of cake and requesting for it again on Chinese New Year's day gathering.

 Soufflé  Japanese Zebra Cheesecake



      Ingredients:
     125g Cream cheese, room temperature
     120g White chocolate (Meiji brand)
     3 Cold Eggs, 70g each
     1/2 tbsp Lemon juice and zest of half lemon

    125 Cream cheese, room temperature
    110g Milk chocolate (Meiji brand)
    3 Cold eggs, 70g
    1 tsp Vanilla extract



    

     Method:
  • Line a 8 inch cake pan at the bottom and grease the sides with butter, set aside.
  • Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
  • Preheat oven to 170 degrees C.
  • Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
  • Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.

  • Break milk chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix milk chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk. Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract and mix well again with a hand whisk, set aside.

  • Whisk 3 egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
  • Add 1/3 meringue into the plain cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well. 
  • Whisk 3 egg whites and mix to the milk chocolate cream cheese (method same as the white chocolate cheese mixture).

  • Spoon 6 heapful tablespoons of the white chocolate cream cheese mixture into the centre of the cake pan. Straight away spoon 6 heapful tablespoons of the chocolate cream cheese mixture on top. Continue doing this until all the mixture has been used.

  • Shake the cake pan a little and drop the pan lightly on the counter top to release the air bubbles out of the batter.
  • Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
  • Leave the cake to cool completely before removing from the cake pan.
  • Chill the cake before consuming (about 2-3 hours)
**you may also whisk the 6 egg whites together to meringue and divide half portion each to the white chocolate cheese mixture and milk chocolate cheese mixture and mix well.

Please watch the tutorial from here for making this yummy cake.

~~~~~~

日式舒芙蕾斑马芝士蛋糕



     材料:
     125克  奶油奶酪 (温室中待软化)
     三个    冷鸡蛋,越一粒70克
     120克  白巧克力
     1/2 汤匙  柠檬汁和半粒的柠檬屑
     125克  奶油奶酪 (温室中待软化)
     三个    冷鸡蛋,越一粒70克
     120克  黑巧克力
     1茶匙 Vanilla香精

     做法:
  • 烤箱预热至170度。准备1个8寸圆形烤盘,旁边抹油,底部铺上油纸。
  • 蛋白与蛋黄分开。把蛋白收藏在冰箱里,待用。

  • 白巧克力以隔水式融化,加入已软化的奶油奶酪,用蛋抽搅拌均匀至滑。
  • 把乳酪糊离开隔水,加入鸡蛋,柠檬汁和柠檬屑,搅拌均匀。

  • 黑巧克力以隔水式融化,加入已软化的奶油奶酪,用蛋抽搅拌均匀至滑。
  • 把乳酪糊离开隔水,加入鸡蛋,vanilla 香精,搅拌均匀。

  • 从冰箱拿出三个蛋白,打致硬性发泡,先将1/3打发的蛋白加入白巧克力乳酪糊,用刮刀拌匀,然后再加入剩余的蛋白用刮刀完全快速拌匀,备用。
  • 下来取出剩下的三个蛋白,打致硬性发泡,先将1/3打发的蛋白加入黑巧克力乳酪糊,用刮刀拌匀,然后再加入剩余的蛋白用刮刀完全快速拌匀。

  • 先在烤盘上的中间加入6大汤匙白巧克力乳酪糊,在放上6大汤匙 黑巧克力乳酪糊。重复此动作至完。

  • 把烤盘轻轻的摇一下,然后在桌面上轻敲几下,震出气泡。
  • 用水谷去方式170度先烘烤15分钟,之后以160度烘烤15分钟,烤好后,把蛋糕留在炉里闷15分钟。
  • 拿出蛋糕待凉脱模,把蛋糕收入冰箱,大约两三个小时即可享用。
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   **也可把六个蛋白一起打发,然后一半分到白巧克力乳酪糊拌匀,剩下的拌到黑巧克力乳酪糊。



I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014


Also to Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIYhosted by Alice from I Love.I Cook.I Bake

52 comments:

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  1. Very nice marble swirls. I very scare of the folding whites into it - scare under or over mixed ...

    ReplyDelete
    Replies
    1. Chris, I think no problem for you lah.

      Delete
  2. It looks wonderful! So soft! I still hesitate if I would be able to make such cheesecake as I have no idea how to steam bake.

    ReplyDelete
    Replies
    1. Medeja, Take a look on the video. The tutorial is there.

      Delete
  3. Drooling.... This is so laden with choc goodness!

    ReplyDelete
  4. Hi Ann,

    Your zebra cheesecake has very nice and defined "black" and "white" strips. I love to attempt this cheesecake recipe too :D

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, Oops! Typo error on the title, should be zebra cheesecake. Sorry I was very busy lately and I only drafted this post early this morning. Looking forward to see your attempt soon :)

      Delete
  5. Hi Ann, what a nice Soufflé Japanese Marble Cheesecake. I made your Soufflé Japanese Cheesecake (your Nov 2013 recipe) last month during christmas time. The 2nd trial was very successful and my colleagues like it very much, they're asking for the recipe so I intro your blog to them.

    ReplyDelete
    Replies
    1. Hi Vivienne, Thank you very much for introducing your colleagues to my blog. Actually I baked this cake 3 times already :D

      Delete
  6. 我在外面曾经吃过这蛋糕,很好吃呢,谢谢你的分享。。

    ReplyDelete
    Replies
    1. 不客气。 可以试试看,真的很好吃 :)

      Delete
  7. I would love to bake this cheesecake, it looks so light and delicious. I baked one a few months ago and unfortunately the surface of the cake cracked. Wonder why. I shall give your recipe a try. Wish me luck!

    ReplyDelete
    Replies
    1. Hi Veronica,

      I think there are two problems that caused your cake cracked. One is the temperature is a little high and two is you have over whisked the egg white.

      Delete
  8. What a pretty cake! Am sure it's delicious too, no wonder your boys asking for a bigger cake. :)

    ReplyDelete
  9. 又美又好吃的芝士蛋糕, 让我猛吞口水了!

    ReplyDelete
  10. 两个颜色的芝士蛋糕,好漂亮!
    笨笨的黛丝现在终于知道奶油奶酪的样子了,
    因为没有试过做芝士蛋糕,所以对这些材料不清楚,
    谢谢Ann的分享!!^^

    ReplyDelete
    Replies
    1. 黛丝现在知道了,就可开始动工了。。。 :D

      Delete
  11. 好美的纹线,这个斑马好应景哦!
    马年行好运啊!

    ReplyDelete
    Replies
    1. Eileen, 给你那么说真的很巧哦。。。 哈哈

      Delete
  12. Pretty zebra cheesecake, look smooth & delicious. I have white chocolate at home, look like I'm going to try this soon :)

    ReplyDelete
    Replies
    1. Hi DG, I'd tried this cake with the Meiji chocolate 3 times already. The chocolate is not too sweet. Can try lol!

      Delete
  13. 加了巧克力,口感肯定更棒!
    有机会,我也来试试,谢谢分享哦!

    ReplyDelete
    Replies
    1. Aunty Young, 我记得是你先上食谱,所以应该是我说谢谢你才对。

      Delete
  14. 这个蛋糕肯定很好吃,Ann一连做了两次喔!是的,上一次你做后,我有把它记下,因为做法简单好吃。。。有机会我也要试试

    ReplyDelete
    Replies
    1. Li Shuan,
      这蛋糕真的很好吃,我不止做了两次是第四次了。

      我跟你说hor。。。不懂为什么近来我不能在我的comment box reply 你们,只能开别的browser才可以。。。真是气死人!

      Delete
  15. Long time did not bake a cake, can a have a slice please..

    ReplyDelete
  16. Ann , thank you in advance , I'm gonna drop by later to pick my share lol Your cheesecake looks gorgeous ! Actually , I agree with your boys , 7-inch of cheesecake is not enough :D Will try this one sometime !

    ReplyDelete
    Replies
    1. Hi Anne, The 7-inch of cheesecake is definitely not enough for you too :D.

      Delete
  17. Ann, I love how pretty your marble swirls look. Also, this is super perfect for a cup of hot tea on a hot afternoon. Nice!! I want to try this recipe of yours soon :)

    ReplyDelete
    Replies
    1. Thank you Grace. If you've tried the plain cheesecake, you'll definitely love this version.

      Delete
  18. Wow, your cheesecake looks beautiful! The zebra swirls are perfectly done!
    Looks very moist and delicious!

    ReplyDelete
  19. dont know why even tho it wrinkles, it still looks very beautiful! i'm serious! i think joyce has written to you regarding our cookies theme . eh, you can link this to Little Thumbs Up this month, alice is the host and cheese is the theme :)

    ReplyDelete
    Replies
    1. Hi Lena, Yes, I received an email from Joyce about LTU theme. Thank you for informing me.

      Delete
    2. Hi Ann,

      I was going to tell you this too but got distracted for some reasons... ai ya... Me and my forgetful brain :p

      Zoe

      Delete
  20. Wow......great. What a nice cake. I love this. I want this cake in my birthday.

    ReplyDelete
  21. 很赞和很完美的蛋糕。我很爱。

    ReplyDelete
  22. This cheese cake looks cool! I love that you used Japanese Meiji brand chocolate. Great recipe!

    ReplyDelete
  23. oh yum yum yum.. lately I have been seeing many cheesecake!
    yours looks perfect Ann, I'd love to have a slice - a big one, or two LOL
    thks for linking this up to LTU cheese :)

    ReplyDelete
  24. The texture of this cake is so beautiful!

    ReplyDelete
  25. Is it possible to omit the white chocolate? I just want the cheesecake with chocolate with still the swirl...

    ReplyDelete
    Replies
    1. Hi N. Soekhai, If you want to omit the white chocolate, I think you have to use other recipe because there is no sugar used here.

      Delete
  26. Hi Ann,
    Your cake looks lovely! Ive been hunting high and low for meiji choco and in the end only found milk chocolate. Can i still follow your recipe exactly? Thanks for your kind advice.

    ReplyDelete
  27. Hi, I tried baking this last week. But instead of using white choc, I used the normal milk choc. Just want to check if I done correctly as the taste for mine turned out to be light but moist (kinda of taste like mousse cake than cheese cake). And by the way, where did you brought the Meiji white choc as I can't find it in Phoon Huat, FairPrice, Giant or Cold Storage (not convenient to go Meiji Supermarket at Liang Courts).

    Jocelyn

    ReplyDelete
    Replies
    1. Hi Jocelyn, The cake is light and moist, but mine wasn't as soft as mousse cake. I'm not sure about using other chocolate brand. I think you can read about the content about the milk choc you used.
      The Meji choc is available at Cold Storage - Great World City and Plaza Singapura that I always frequented. I think Isetan has it too.

      Delete
    2. Hi Ann, thanks for the quick reply... Guess I just have to check out more Cold Storage outlets in the East to find the Meiji choco as I seldom go downtown.
      Jocelyn

      Delete
  28. Hi, I noticed you kept using the word 艺 when it should be 芝. Therefore its 芝士 not 艺士, just thought you might like to know :)

    ReplyDelete
    Replies
    1. Hi Winnie,
      Thank you very much for highlighting to me about this 芝 but I can't find this word in 汉语拼音 only 艺(yi). Can you please tell me what is the 汉语拼音 for 芝?
      I've also checked on the Chinese food blogger sites, they also used 艺(yi) for cheese. Can it be this 芝 is 繁体字?

      Delete
    2. Hi Ann

      The hanyu pinyin for 芝 is zhi1, which is read like 知. I'm pretty sure its a 简体字 and I believe those chinese food blogger sites are wrong. Its like they always make the mistake and write 戚风 (chiffon) as 威风.

      Delete
    3. Hi Winnie, Thank you so much for explaining. I'm so lucky to have your guidance :) Just corrected to '芝'.
      I know 戚风 (qi feng) and 威风 (wei feng) ... hahaaa
      In future if you found that I made silly mistakes again on the hanyu pinyin please let me know.

      Regards,
      Ann

      Delete