Souffle cheesecake is silky, light, and airy. It’s also referred to as Japanese cheesecake. It is not really a Japanese dish, but gained popularity in the country in the 80’s. It is similar to a New York style cheesecake but lighter. It only requires 3 ingredients. Give it a try and let us know what you think.
There are a few extra tips to making this super delicious souffle cheesecake. I use original cream cheese, but you can use the cheese of your choice. For example. if you want to use herb, strawberry, etc. you will get a different taste. If you are diet conscious, you can use the light cream cheese. We use a 5 1/2 inch spring form pan and got two cakes, If you use a 15 inch, you will get 1 cake. Just make sure it’s slightly deep. In the recipe a spring form pan is used, but any pan could be used. We always line it with parchment paper just to be safe, but it’s not completely necessary.
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- 120 g cream cheese at room temperature
- 120 g white chocolate chips
- 3 eggs
- Preheat oven to 160 degrees C – 325 F.
- separate egg whites from the egg yolks.
- melt the white chocolate in a double boiler or microwave. Set it aside and allow it to cool.
- Add in the cream cheese and egg yolks. Mix, using a spatula, until well combined.
- Beat the egg whites, using an electric mixer or whisk on high speed, until stiff peaks form.
- Fold and mix both mixtures together until well incorporated.
- Pour it into a greased spring form pan or cake pan about 15 inches in diameter. I used two 6 inches spring form pan.
- Bake for 25 minutes.
- Allow it to cool completely. Serve and enjoy your souffle cheesecake.