3 Ingredient Japanese Cheesecake Recipe

We have just found your new go to 3 Ingredient Cheesecake. It’s a Japanese Souffle and it’s had over 10 million views on Youtube and you are guaranteed to want to try it.

Have you heard about the amazing 3 Ingredient Cheesecake Japanese Souffle?  The Internet has been buzzing about it. In fact, it’s gone viral and we can absolutely totally see why!

Whilst the recipe couldn’t be easier, there are a few simple tricks and tips in the video that will ensure a perfect result.

3 ingredient Japanese Souffle Cheesecake Recipe

via ochikeron

It’s important that you view if you want a perfect outcome! One thing we can assure you of is that you are going to love this delicious dessert. It’s a light custard cake using eggs, cream cheese and chocolate and ridiculously simple!

Ochikeron suggests cutting your parchment paper higher than your baking tin as the cheesecake rises quite high in the baking process. It will finish at a more normal height.

3 Ingredient Cheesecake Souffle Video

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

Ingredients

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

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How To Make 3-Ingredient 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.

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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