This easy 3 ingredients soufflé Japanese cheesecake has been pretty popular and tried by quite a number of bakers
Original recipe is from Ochikeron, one of You Tubers I like and subscribe :)
Somehow my top didn't brown enough. I guess I should have put the pan a little higher in the oven during baking or perhaps need to bake longer in my oven. Should try again :)
But regardless of that, this cake is really yummy. Light, moist, melt in the mouth and a very nice balance between the taste of the cream cheese and white chocolate. FYI, I'm not a fan of white chocolate. I am a dark chocolate eater. But I love this cake :)
What you need:
125g cream cheese, softened (I used Philadelphia light cream cheese)
120g white chocolate (I used Cadbury brand)
3 large eggs, cold
Method:
- Preheat oven to 170degC. Line the sides of 6" round pan with oiled parchment paper
- Separate egg yolks from the whites
- Put chopped white chocolate in a bowl and melt in double boiler using a very hot water, mix til smooth. Add in cream cheese and mix well. Add in egg yolks and stir well
- In another bowl, beat egg whites til firm peak. Mix 1/3 of the whites to the yolks mixture til well incorporated
- Add in the remaining whites and fold in gently til mixed
- Pour batter into the pan and water bath for 15 mins. After 15mins reduce temperature to 160degC and bake for further 15mins. Turn off the oven and leave the pan in the oven for another 15mins
- Remove from oven and let cool in the pan before transferring to cake container
- Chill in the fridge for a few hours before serving
- Just before serving, sieve icing sugar over the cake. Slice and serve
A bite for you?
This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. Link is HERE
