Have you heard about the amazing 3 Ingredient Cheesecake Japanese Souffle that originated from talented Youtuber Ochikeron?

The Internet has been buzzing about it. In fact, it’s gone viral and we can see why! Whilst the recipe appears easy, there are a few key tricks and tips you will need to follow.

via ochikeron

We assure you that this recipe will become a favorite. It’s a light custard cake using eggs, cream cheese, and chocolate.

Ochikeron suggests cutting your parchment paper higher than your baking tin. She says that the Cheesecake rises quite high in the baking process. It will, however, finish at a more normal height.

Meet Ochikeron, The Creator

The creator behind this 3-Ingredient Cheesecake is Ochikeron, who specializes in sharing wonderful Japanese cuisine.

We recently shared her 2 Ingredient Chocolate Cake and you sure did love it. She also has a new book available too.

• Get Your Copy Here

3 Ingredient Cheesecake Souffle Video

The video tutorial has had over 10 million views for the Creator Ochikeron and as mentioned previously, she has several very good tips that you won’t want to miss.  Click Play above to view now ^

Japanese CheesecakeIngredients

• 3 ex-large eggs, cold
• 125 grams white chocolate
• 125 grams cream cheese, softened

How To Make 3-Ingredient Japanese Soufflé Cheesecake

Directions

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.

via ochikeron

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.

Want More Great Ideas?

• See Ochikeron’s 2 Ingredient Chocolate Cake Here