Japanese Cheesecake (Souffle Cheesecake) Recipe

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Original Recipe from Just One Cookbook
Serves: 9-inch cake
Ingredients
  • 400 g (14.1 oz) cream cheese, at room temperature
  • 60 g (6 Tbsp.) granulated sugar
  • 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml (2 tsp.) lemon juice
  • 1 Tbsp. rum (optional)
  • 80 g (8 Tbsp.) all-purpose flour
  • 3 Tbsp. Apricot jam + 1 tsp. water
For Meringue
  • 6 egg whites, refrigerated
  • 100g (10 Tbsp.) granulated sugar for meringue

 

Directions:

  1. Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
  2. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
  3. Preheat oven to 320F (160C) degree. Start boiling water.
  4. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
  5. Add the butter and mix until thoroughly incorporated.
  6. Add the egg yolk and heavy cream and mix well.
  7. Add lemon juice and rum and mix until the batter is very smooth.
  8. Sift the flour twice.
  9. Add the flour all at once and mix well.
  10. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.
  11. To make meringue, beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
  12. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
  13. Add ⅓ of the meringue to the batter and mix well first.
  14. Then add the rest of the meringue all at once and fold it in (not mix this time).
  15. Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the countertop to remove any air bubbles.
  16. Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
  17. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
  18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
  19. In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a fishing line or a warm knife (run a knife under hot water and wipe off completely before each cut).
Notes
  • Leave the oven door ajar because sudden temperature change will result in collapse of the cake.
  • It should be consumed within 3 days if it’s kept in refrigerator.
  • You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.

 

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Lovely and successful recipe once again by Nami!  I made this twice already and guests have raved that it tastes store bought 🙂  The texture is very light but has a rich and fresh taste to it.  I can’t explain how yummy this is!!! Must try !!! 

Empire Seafood Restaurant (Richmond, across Richmond Center)…YAY!

Empire Seafood Restaurant 帝苑皇宴海鮮酒家 on Urbanspoon

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I am sooooooOOOOoooooooOOOO stuffed.  Never again do i want to eat lobster for another …..6 months.  LOL!  I went with my parents and MAN OH MAN…..ate all this with just us 3.  Had to throw in the towel and pack some of it back.  I was so impressed with all the dishes and quality and speed.  And also, very thankful they put us in a “private room” of maybe just around 3 tables so it was VERY quiet and peaceful.  Different from the loud and busy dim sum places which makes talking almost impossible.  I think if I have to say a con, it would be that the soup was slightly too salty – just a bit.

Final verdict? I definitely will be back AGAIN!  But just for…dim sum!!!  @@

 

PS.  All the above cost only around $115 dollars?!

Etude House’s Pomegranate Mask Review

 

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“This mask sheet contains pomegranate extract (Punica Granatum fruit Extract) full of Estrogen and various minerals, providing smoothing and firming care to dull and lifeless skin.”

Directions:

  1. Apply toner to skin after cleansing
  2. Remove mask from pouch and apply to face, placing mask to fit eye and lip area
  3. Remove mask after 15 – 20 minutes and lightly massage remaining solution into skin with hands.

My thoughts?
If you have read my blog, you will know I am a big fan of Etude House.  I love their packaging and how cute and pretty their products always look.  When opening the packet, it wasn’t as drenched with goodness compared to other masks.  After removing the mask, my face is VERY MOIST.  But…not soft. It’s like…kinda sticky…..which yes, I know will go away when I go to sleep and wake up the next morning.  Ew…i don’t like the feeling.  Hoping the other masks will not be the same as the pomegranate one!  Woke up with no more sticky face, but hydrated and soft skin.   For me – not worth sleeping with sticky skin when there are other masks that don’t have this effect!

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Stay tuned for MORE reviews 🙂

Tony Moly ‘s Panda’s Dream Eye Patch Review

 

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Description:

  • 2 sheets in one package
  • The under eye patch is designed to vitalize the skin around eyes that appear dark and dull due to various elements.
  • Tear open and apply to the eyes area, Leave on for 10 ~ 20 minutes and the remove.

 

 

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As cute as the packaging and eye patches are….  I used this product several times and honestly do not see or feel a difference 😦  Besides the fact that my eyes feel rested and refreshed….that’s it!

I would like to think my eye circles as black as most people  – so maybe that could be a factor too! LOL.

But there you have it folks! 😛

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Stay tuned for more mask reviews 🙂

Tony Moly: Floria Nutra – Energy Mask Sheet With Argan Oil Review

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Tony Moly’s  Floria Nutra – Energy Mask Sheet With Argan Oil

I was trying to find some “official” description and method of using, but…I couldn’t find this on the web.  Strange!

Also, just to note, I have been getting tons of this mask as a sample gift for purchasing stuff at Tony Moly, so no idea how much it costs.

The mask is pretty good.  The sheet fit around my face perfectly, and I left it on for 20 minutes.  Usually, I do put it longer but decided to take it off a bit earlier as I was dead tired and ready for bed.  The mask was soaked in tons of serum and goodies and was totally dripping down my neck.  After removal, there was still a thin layer of goo.  My face also seemed “lighter” in color and “firmer”, which lasted for about the next morning and thats it.  Went to sleep and woke up with nice soft skin.

Not sure if I would purposely purchase this mask, as I still think My Diary Masks seem to do more justice for me.

 

 

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Stay tune for more mask reviews 🙂

Strawberry Shortcake Recipe –

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Original Recipe makes 1 8 – inch round cake
Original Recipe from All Recipes (changed a bit based on reviews I studied)
Whipped Cream Recipe originally from Food Network (changed a bit as well)

Shortcake Biscuit:

  • 3 pints fresh strawberries
    Lemon zest to your liking
    1/2 cup white sugar for strawberries
    2 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1/4 cup white sugar for flour mixture
    1/4 teaspoon salt
    1/2 cup shortening
    1/2 cup butter
    1 egg (with a few drops of vanilla extract)
    2/3 cup milk

Whipped Cream:

  • 1 cup heavy whipping cream
    2 tablespoons sugar
    1 tablespoon rum

 

Shortcake Directions:

  1. Slice the strawberries and toss them with 1/2 cup of white sugar and lemon zest (from 1/2 lemon). Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. In a medium bowl combine the flour, baking powder, 1/4 cup of white sugar and the salt. With a pastry blender cut in the shortening and butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg (with vanilla extract) and milk. Stir until just combined.
  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.  You can also garnish it with lemon zest to make it look more summery!

 

Whipped Cream Directions:

  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. Place the sugar into the mixing bowl and add the whipping cream and table spoon of rum.
  3. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

A friend of ours had her husband’s 30th birthday recently this past weekend and my wonderful husband had volunteered me to make a cake.  Turns out the birthday boy’s favorite is strawberry shortcake!  I never ever ate a traditional one before.  So I was freaking out and researching for recipes up and down.  I would say this recipe was pretty successful after changing a few things based on other reviews I read and compared.  I think next time I would definitely make a bit more whipping cream as I felt it could use more sandwiched between the cake.  It was a pretty successful one apparently (not sure if the crowd was trying to be polite) but my husband liked it too!  Next time, I’m going to try the other version of spongecake and strawberries.  Apparently there are two types!  🙂