Made famous in Japan, this light-as-air cheesecake soufflé recipe is surprisingly simple and so delicious – it tastes even better than it looks!
Servings
1
Prep time
Cook time
Recipe
GF, V
Ingredients
- 3 eggs, separated
- 120g white chocolate
- 120g cream cheese
Method
- Preheat your oven to 170ºC and grease and line a small, straight-sided casserole dish or springform pan. Grease the inside surface of the lining to help the cake rise and fall without cracking.
- Melt the white chocolate in a double boiler or in a heatproof bowl over a saucepan of simmering water, stirring occasionally.
- Once the chocolate has melted, remove from the heat and stir the cream cheese through until completely combined.
- Once the cream cheese is blended with the chocolate, add the egg yolks and mix well.
- Meanwhile, whip the egg whites until firm peaks appear and then slowly fold the egg whites in stages through the chocolate mixture.
- Pour into the prepared baking dish.
- Boil the kettle and sit a large shallow tray on the bottom shelf of the oven. Pour boiling water in it to create a steamy environment for the cake to cook.
- Cook the cheesecake for 15 mins then reduce the oven to 150ºC and cook for a further 15 mins.
- Turn off the oven and leave the cheesecake in it for another 15 mins before turning out onto a serving plate.
- Serve with a dusting of icing sugar and desired accompaniments.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
