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Soufflé Cheesecake (Japanese Cotton Cheesecake)

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Video Credits to ochikeron


3 ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

  • 3 eggs
  • 120g (4.3oz.) white chocolate
  • 120g (4.3oz.) cream cheese



  1. Separate the eggs (place the white eggs into a large bowl)
  2. Let sit the white eggs into the fridge (which makes the Meringue more stable)
  3. Preheat the oven to 170 Celsius and it will be ready in 6 minutes.
  4. Break white chocolate into pieces in a large bowl and melt it in a double boiler over hot water.
  5. Meanwhile, whip 3 eggs white with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out.
  6. Mix the chocolate until smooth and fold in soften cream cheese.
  7. Remove the bowl from double boiler, add 3 eggs yolk and mix well.
  8. Add 1/3 Meringue into the cream cheese batter and blend well.
  9. Then add the rest of Meringue 1/2 at a time and mix well.
  10. Rub some oil/butter on parchment paper and line 15cm (16inch) round cake pan.
  11. Pour the batter into the pan and drop the pan on the counter to raise the air bubbles out of the batter.
  12. Place the cake pan on a baking tray and pour some hot water onto the tray and place it into the oven and bake at 170 Celsius for 15 minutes.
  13. Stop the heat and leave it inside the oven with the remaining heat for 15 minutes.
  14. Place it on wire rack to cool completely and dust with powdered sugar (optional) and Voila!


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