japanese cheesecake

Souffle Cheesecake – 3 Ingredients

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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Cheesecake – 3 Ingredients
Prep time:
Cook time:
Total time:
Serves: 1
  • 120 g cream cheese at room temperature
  • 120 g white chocolate chips
  • 3 eggs
  1. Preheat oven to 160 degrees C – 325 F.
  2. separate egg whites from the egg yolks.
  3. melt the white chocolate in a double boiler or microwave. Set it aside and allow it to cool.
  4. Add in the cream cheese and egg yolks. Mix, using a spatula, until well combined.
  5. Beat the egg whites, using an electric mixer or whisk on high speed, until stiff peaks form.
  6. Fold and mix both mixtures together until well incorporated.
  7. Pour it into a greased spring form pan or cake pan about 15 inches in diameter. I used two 6 inches spring form pan.
  8. Bake for 25 minutes.
  9. Allow it to cool completely. Serve and enjoy your souffle cheesecake.



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