Easy 3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

There’s one cheesecake which gone viral the past days over the internet. And me getting itched to taste and figure it out how and why that cheesecake became viral, I tried to make one in my kitchen.

That cheesecake is the so-called 3 Ingredients Soufflé Cheesecake or the Japanese Cotton Cheesecake. It’s easy to prepare since we only need literally 3 ingredients.

Easy 3 Ingredients Soufflé Cheesecake Japanese Cotton Cheesecake

What we need are just 3 large eggs, 120 grams of white chocolate and 120 grams of cream cheese.

Here’s how it is done. First is to separate the egg whites from the egg yolks. Set aside first the egg whites inside the fridge to cool it down also and work on with the egg yolks. For many home bakers who utilize ovens, you may set the oven to 170 degrees celcius. But in my case, since I am using a steamer, I just put the water into boil. So now, the 120 grams of white chocolate must be melted, you can use double boiler or the more conventional chocolatier melting pot. Mix the melted chocolate until smooth and fold in the 120 grams cream cheese. Once completely incorporated, add in the 3 egg yolks. Meanwhile, whisk using a hand mixer the egg whites until forming a stiff peak. Then fold in the 1/3 parts of the formed meringue to the egg yolk batter. Make sure to equally incorporate the meringue and add in the remaining part. Mix well. After which, pour the batter in the oil-sprayed baking pan and placed in a steam bath and cook in the preheated oven or directly put inside a steamer. For oven baking, this is up until around 15 minutes or you may do the toothpick test. For the steamer, I just cooked it not more than 10 minutes. Once done, you may sprinkle the top with confectioner’s sugar or any sweet toppings you like.

This is best served when cold but not frozen.

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