Japanese
Cuisine
3 Ingredients
soufflé cheesecake
Ingredients:
- 3 eggs.
- 120 g (4,3oz)
white chocolate.
- 120 g (4,3oz)
cream cheese, softened.
Directions:
- 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 (which makes the meringue more stable).
- Place the
chocolate (broken into pieces) in a large bowl.
- Melt the
chocolate in a double boiler over hot water (60C - 140F).
- Add the cream
cheese and melt them together.
- Remove the
bowl from the double boiler, add the egg yolks, and mix well.
- 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.
- Add ⅓ Meringue
into the cream cheese batter and blend well with a spatula.
- Then add the
rest of the Meringue ½ at a time and mix well.
- 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).
- Line the 15 cm
(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.
- 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.
- When it is
done, place the cake pan on a wire rack to cool 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.
- You can brush
the cake with some apricot jam syrup and/or dust with powdered sugar
(confectioner's sugar) to finish.
- You can serve
it with whipped cream if desired.