Japanese soufflé cheesecake

Overview

With just three ingredients and no need for any sugar or flour, you can make the most amazing Japanese soufflé cheesecake. The ingredients are so simple that you will be overwhelmed, and you will be stunned when you eat it. If you don’t believe it… just try it! Even with zero knowledge you can make the most amazing cheesecake. Here’s a recipe from Japanese female chef ochikeron.

Tags

• baking
• little fresh
• afternoon tea
• japanese food
• students
• cherry
• cream cheese
• egg
• white chocolate

Ingredients

Steps

1. 1 All materials. Separation of egg yolk and egg white.

   

2. 2 Melt the white chocolate in a small bowl over water.

   

3. 3 The cream cheese is also softened at room temperature and stirred until there are no lumps.

   

4. 4 Pour the melted chocolate into the cheese batter and mix evenly.

   

5. 5 Add 3 egg yolks and mix well to form an egg yolk paste. (I doubled the portion)

   

6. 6 Put 3 egg whites into an oil-free and water-free basin and beat with an electric egg beater until stiff peaks form.

   

7. 7 Add one-third of the egg white foam to the egg yolk batter and mix evenly.

   

8. 8 Then pour all the egg yolk paste into the remaining egg white bubbles and mix evenly.

   

9. 9 Pour the mixed cake batter into a 6-inch cake mold and shake it lightly to release air bubbles. Preheat the oven to 170 degrees.

   

10. 10 Put the cake batter into the middle layer of the oven, add a plate of warm water at the bottom, place the cake batter on the baking grid, use upper and lower heat at 170 degrees, and bake the cake in a water bath for 45 minutes before it is out of the oven.

    

11. 11 Finished product. Remove from mold after cooling.

    

12. 12 Cut into pieces and serve. It will taste better if you put it in the refrigerator for two hours before eating.