This is a new recipe that I have tried over the weekend to cap off the month of March. It was a tough month no doubt, so here’s something sweet to lighten things up a little!
Japanese Soufflé Cheesecake
I happened to have all the ingredients such as cream cheese and white chocolate at home and decided to give it a go. Furthermore, there were various positive online reviews about this 3-ingredients soufflé cheesecake (lemon juice may be omitted). More importantly, the cake does taste good with a lighter flavour to the conventional cheesecake that I used to make. I will definitely bake this again for future gatherings!
Japanese Soufflé Cheesecake
Recipe adapted from www.anncoojournal.com
Cream cheese 125g
White chocolate 113g
Cold eggs, 3 (70g each)
Lemon juice 1/2tbsp
1. Preheat the oven at 170℃.
2. Separate the egg yolks from the egg whites and leave aside.
3. Melt white chocolate in microwave oven and mix cream cheese till smooth with a hand whisk.
4. Add the egg yolks and lemon juice to the cream cheese mixture and mix till smooth with a hand whisk.
5. Whisk the egg whites until stiff peak stage.
6. Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
7. Bake the cake for 15 minutes then lower the temperature to 160℃ for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
8. Leave the cake to cool completely before removing from the cake pan.
9. Chill the cake in the refrigerator for 2-3 hours before consuming.