This melt-in-your-mouth light and delicate soufflé cheesecake are made with only 3 ingredients, it’s light, fluffy, and a shortcut version of the traditional Japanese cheesecake. Start by separating the egg whites from the egg yolks then set the egg whites in the fridge until when you are ready to use them. Preheat your oven to 170 degrees Celcius/ 325 Fahrenheit which will take about 6 minutes to be ready depending on your oven. Place the white chocolate in a large bowl then melt the chocolate in a double boiler over hot water.

Beat the egg whites with an electric mixer until it forms a firm peak, your egg whites should be thick enough that if you turn the bowl upside down the egg whites will not slide down. Once the chocolate has melted and is very smooth, add the cream cheese and melt them together then remove the bowl from the double boiler and add the egg yolks and mix them well into the chocolate mixture.

Add a third of the meringue into the cream cheese butter and fold it in very well using a spatula then add the resty half at a time mixing it very well. Rub some oil or butter on a parchment paper, this way the cake can slide down when it shrinks so you can prevent the cake fd=from cracking. Like the cake pan with the parchment paper then pour in the batter and drop the pan lightly onto the counter to raise the air bubbles out of the batter.

Place the baking pan pon a baking sheet and pour hot water then bake it in the preheated oven and you are going to bake it in three different temperatures. You will bake it at 170 degrees Celcius for 15 minutes then lower the temperature to 160 degrees Celcius and bake it for 15 minutes then stop the heat and let the cake continue baking in the oven for 15 more minutes. When the cake is done baking, place it on a wire rack to cool off completely.

You can either serve immediately or chill in the fridge before serving. It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve. Dust your cheesecake with powdered sugar and slice.

Ingredients;

  • 3 eggs
  • 120g (4.3oz.) white chocolate
  • 120g (4.3oz.) cream cheese softened

Instructions;

  1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them.
  2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
  3. In a large bowl, whip 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.
  4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
  5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking).
  6. Line the round cake pan (15cm (6inch) round cake pan) with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
  7. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
  8. When it is done, place the cake pan on a wire rack to cool completely.