Souffle Japanese cheesecake is the ultimate light and fluffy cheesecake that almost melts in your mouth. This recipe is also a time saver and minimalistic with only 3 ingredients.
It’s light and fluffy, with a cheese-flavored souffle cake.
- 1 cup cream cheese
- 1 cup white chocolate (2 bars = appx. 3oz)
- 2 eggs
- Preheat the oven to 338 ℉. Using parchment paper, grease and line a 6 inch round cake pan or a 6 inch round springform pan. Since the cake will rise pretty high, choose a pan that is at least 3 inches tall. If you're using a conventional cake pan with a fixed bottom, prepare four parchment paper handles (essentially two long strips of parchment paper that run down inside one side of the pan, across the bottom, and up the opposite side of the pan) to help you lift the final cake out effortlessly. In the bottom middle of the pan, the two strips should cross and form an "X." The strips should be placed under the parchment paper that is used to line the cake. When your cake is completed, you may raise it using the four handles. If you're using a springform pan, you'll only need the parchment paper to line the cake pan and not the handles.
- Take your eggs and separate them. Refrigerate the egg whites until ready to use. If your egg whites come into contact with any oil, water, or other components, they won't whip up correctly.
- Melt the chocolate in the microwave or on the stove. You may melt the chocolate in a big glass bowl placed on top of a boiling small pot of water on the stove, or you can use a double boiler. If using the microwave technique, wait at 20-second intervals, stirring in between, until chocolate is totally melted and smooth.
- Whisk in the cream cheese until it is completely smooth. Whisk in the egg yolks until they are completely smooth.
- With an electric mixer, beat the egg whites on high speed until glossy, firm peaks form. You should be able to turn your mixing bowl upside down without the meringue falling out or leaking.
- One-third of the egg whites should be added to the yellow batter. Fold in the egg whites with a spatula until barely combined and no white streaks remain. Fold in a third of the way. Fold in the last 1/3.
- Pour the batter into the cake pan that has been prepared. To remove air pockets, tap the bottom of the pan against a hard surface a few times.
- In a big baking pan large enough to accommodate that quantity of water, pour in about 1/2 inch of water. Place the pan in the water if you're using a normal cake pan. If you're using a springform pan, line the bottom with several layers of foil to prevent water from getting inside. Make sure the foil extends all the way over the bottom and up the edges of the pan. To completely protect the pan, apply four layers.
- Place the cake in the oven with the water bath. Preheat oven to 338°F and bake for 15 minutes.