Thursday, May 30, 2013

How to Make 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) - Video Recipe

For those who have requested me the Japanese Cheesecake, this is the easiest recipe! Worth to try it out!!!

Easiest Japanese Cheesecake Recipe

FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方


3-Ingredient Soufflé Cheesecake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

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

1. 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).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. 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.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. 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 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.
6. 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.
7. 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.


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  1. what is the texture of this cake??

  2. Is it okay if I use an 18-inch pan? Do I have to adjust the recipe or will it turn out okay as is?

  3. Hi there, I have try your cheesecake receipe.. Most of people i give they like it! However, is it possible if i add more cream cheese to it? If can, how is the measurement?

  4. Hi Lady, I had tried twice but failed. I m using Philadelphia cream cheese block. Is it too stiff? After I put in egg yolk, the batter will go runny. :c

  5. did you whip the egg whites with an electric mixer!?

  6. Yes I did whip egg whites with electric mixer till soft and turn bowl over, it is stuck there.
    Must the cream cheese be really soft. Mine dont seem to be soft?
    When we put egg yolk, does the batter have to be cool already?

  7. yes. not too hot~ BUT i wonder what is happening... just try to bake it and see the result... because this recipe doesn't require that much technique. but don't skip to steam it. because the steam will make the cake fluffy :)

  8. *I mean water in the baking sheet

  9. Ok dear. I will try again with less hot batter and also add more water. I did put water. hope it works. The taste is there & is nice just that texture is totally out. :/

  10. Is it possible to use other chocolate, such as dark chocolate? Or meiji's strawberry chocolate (to make strawberry cheesecake)?

  11. Hello! Thanks for this recipe! I'd like to try it using only cheese and eggs, maybe adding sugar and some flavour (beacuse of an intolerance I can only eat fat-free diary products, so I have to skip the chocolate). How much cream-cheese do you think I should use?

  12. Hi~Im your fans from Macao~i love to see each of your videos and think that you are really smart to make such a lot of delicious food. I've made the cheese cake for 2 times following your receipe. The 1st time is succeed but the 2nd time, the taxture becomes sth like "pudding" and the cake is easily broken>< the timing and the heat is the same, but dont know why the 2nd time is failed >< would you give me a suggestion to improve?? tks~~

  13. Hi ochikeron, I just came across a site that copied your recipe for this without giving credits:

  14. If I want to double the quantity, how should I adjust the baking time ? Thanks !

  15. Hello.

    I made this receipe last weekend and it was a success. All my work colleagues asked me for the recipe :D
    I want to do repeat it again next weekend. Last weekend I used 200G of philadelphia cream cheese but I was thinking on trying to use Mascarpone cheese next time. Do you think this cheese is good for this recipe as the philadelphia is? And about quantity to replace, is it the same as philadelphia?

    Best Regards,

  16. I doubled this recipe, baked for same amount of time..but left it in the oven for an extra 15mins in the end..came out great ;)

  17. Hi Ochikeron, I followed every step but my cake still cracked :( what mode of the oven did you use to bake?

  18. I doubled the recipe, had only 224g of cream cheese so i added extra white chocolate, up to 256g of white chocolate. Added an extra minute to the first 2 bake times and 13 extra minutes to the off oven bake time. Baked it in a 9 x 13 inch baking pan lined with oiled parchment paper. It came out alright, I will continue to test and play with the recipe, thank you!!

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