John Myers
Japanese Soufflé Cheesecake
The perfect japanese soufflé cheesecake recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 120 g Chocolate white
- 120 g Cream cheese double cream setting
- Separate the eggs, put the egg whites in a larger bowl and place in the fridge.
- Preheat the oven to 170 degrees Celsius. Prepare a strip of baking paper approx. 20 cm high and 50 cm long.
- Divide the white chocolate and place in a large aluminum bowl, then melt over a hot water bath. Stir until it forms a smooth mass.
- Now take the three egg whites out of the refrigerator and beat them with the mixer to form egg whites.
- Now add the 120 grams of cream cheese to the chocolate and mix both well together.
- Then add the three egg yolks and stir in well until the mixture is homogeneous.
- Then carefully fold in 1/3 of the egg whites and slowly mix well. Do the same with the other two thirds of the egg whites, one after the other.
- Rub the parchment paper strip finely with butter so that the dough can move without breaking during baking.
- Cover the bottom of the baking pan (15 cm, preferably with high edges) with a suitable circle cut out of baking paper and place the buttered strip in the side of the pan.
- Pour the dough into the mold, tap it a few times on the work surface to allow any air bubbles to rise.
- Place the baking pan on a tall baking sheet and fill the latter with hot water. (Just enough so that nothing spills over on the way to the stove;)
- Now the dough is baked in three phases: 15 minutes at 170 degrees Celsius, 15 minutes at 160 degrees Celsius, then turn off the heating completely and bake for another 15 minutes in the residual heat.
- Then take out of the oven and let cool on a wire rack.
- You can sprinkle the cake with powdered sugar if you feel like it. Finished!
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