[Recipes] Easy Three-ingredient Japanese Soufflé Cheesecake

Cheesecake

Yes you heard that right, this soufflé cheesecake (Japanese cotton cheesecake) is only made with 3 ingredients! The 3 ingredients being white chocolate, eggs and cream cheese.

I chanced upon the recipe online, and I’m amazed at how simple and almost foolproof it is. So far, I’ve made it twice and it has given me consistent results.

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I’ve made soufflé cheesecakes previously but none was as simple as this. I was glad to find this recipe because it’s perfect for the time-pressed me! Life’s been busy of late, with job applications, school commitments, bake sales, and events. I barely have any time to breathe.

On a lighter note, I’m finally approaching the end of my penultimate semester in University! Looking forward to the year-end holidays and hopefully I can squeeze in a short trip in December (to Bangkok, maybe?) Also, time to start planning for my grad trip in 2015! I really hope to visit Japan again, amongst other travel destinations.

The year 2015 is going to be a significant milestone for me. I will finally graduate and embark on a new phase in life. Age is fast creeping up on me. With that said, I’m embracing uncertainty and looking forward to what the future holds.

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Without further ado, here’s the recipe!

Ingredients (for a 7-inch round cake)

 125g cream cheese, room temperature
 120g white chocolate 
 3 cold eggs

Steps

  • Line the sides and bottom of a 7-inch round pan with parchment paper greased with butter.
  • Separate the eggs.
  • Preheat oven to 170 degrees C.
  • Break white chocolate into pieces, place in a heatproof bowl and melt the chocolate in a double boiler over hot water. When the chocolate is fully melted and smooth, add the cream cheese and whisk the mixture until smooth.
  • Remove the bowl from the heat. Add egg yolks and whisk well (add some lemon zest and vanilla essence if you would like). Set aside.
  • With an electric mixer, whisk egg whites until stiff peaks form.
  • Add the meringue, one-third at a time into the cream cheese batter and mix well with a spatula. Add the remaining meringue and mix well. Be sure to mix well or else the heavier batter will sink to the bottom and result in a dense layer.
  • Drop the cake pan lightly on the counter to release the air bubbles.
  • Fill 4 ramekins (or any heatproof bowl) with water and place them in the 4 corners of the lowest oven rack.  Bake the cake for 15 minutes at 170 degrees C. After 15 minutes, lower the temperature to 160 degrees C and bake for another 15 minutes. Turn off the oven heat and leave the cake inside the oven for another 15 minutes.
  • Leave the cake to cool completely.
  • The cake is best served chilled.

You may find this YouTube video useful: https://www.youtube.com/watch?v=dVvPOE-C7AE

Tip: Take pictures of the cake when it is right out of the oven if you want to capture it at its best-looking state (without the wrinkly top!)

Happy baking!

 

  • Loree lilygreen

    What a waste…Straight in the bin. Total disaster