Japanese soufflé cheesecake

Eggs 3	Cream Cheese 120g
White chocolate 120g

How to make Japanese soufflé cheesecake

Step 1

I kid you not, you really only need these 3 items. Each box of Morinaga’s chocolates is 42 grams, so you need 3 boxes (there is no limit on the brand of white chocolate, no recommendations, no advertising)

Step 2

Separate the egg white and egg yolk, seal the egg white with plastic wrap and put it in the refrigerator. Heat the chocolate in water at 60 degrees, stir until melted, and preheat the oven to 170 degrees.

Step 3

Pour the melted white chocolate into the softened cream cheese at room temperature and stir, then add the egg yolks and stir evenly

Step 4

Take out the egg whites from the refrigerator and beat them with a whisk until they become dry and foamy (turn the basin upside down so they won't fall out)

Step 5

Add 1/2 of the beaten meringue into the cheese chocolate egg yolk bowl and mix until evenly mixed. Pour in the rest and mix again.

Step 6

Pour the completed cake liquid into a (6-inch) mold, put it into a baking pan, pour hot water into the baking pan, and heat the middle layer up and down to 170 degrees for 15 minutes, then continue at 160 degrees for 15 minutes. Do not open the oven after baking. Simmer in the oven for another 15 minutes

Step 7

The delicate and smooth taste is great. I prefer the slightly burnt color on top. If you don’t want to color it, you can leave it out.Bake the top layer for a few more minutes.

Step 8

You can eat it as it is, or you can add frosting, cream, or fruit decorations. You can use it as you like. Japanese soufflé cheesecake cooking tips