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Home / Video / Recipes / Cheesecake Recipe / 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) 材料3つでスフレチーズケーキ – OCHIKERON

3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) 材料3つでスフレチーズケーキ – OCHIKERON

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For those who have requested me the Japanese Cheesecake, this is the easiest recipe! Worth to try it out!!!

FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方

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3-Ingredient Soufflé Cheesecake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

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.

↓レシピ(日本語)

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Baked cheesecake recipe is here, btw.

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Josh Woodward
This Is Everything (Instrumental)

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35 comments

  1. NEW: now you can add Titles & Subtitles in your language from HERE:
    http://www.youtube.com/timedtext_video?v=dVvPOE-C7AE&ref=share
    More sweet treats HERE:

    Did you know that you can receive a notification when there is a new video from my channel by clicking the bell icon next to the subscribe button?!
    https://www.youtube.com/ochikeron

  2. what is the snake thing you have?? What is it called??

  3. I love your tutorials. This looks amazing!

  4. yes! i heard many people saying it worked 🙂 please don’t ignore my directions. see the description box

  5. this is so good and your technique is forgiving. twice i have made with wrong pan but still used temps and water bath, it was yummy.

  6. I love this recipe . I had try its turn out awesome.

  7. Isn’t it just white chocolate and cream cheese flavored eggs

  8. Merci recette trouve sur printerest il est tres bon mais retombe un peu lorsque j’eteins le four

  9. hmm – tried twice now.. and the result is a bit more.. “custardy” than what I see in the screen. Very tasty and moist but I had to use a spoon. I could not cut it as it was so “soft”. I wonder if that is “time in oven” or the eggs. Else the cheese and white chocolate was the exact same weight.

    I wonder where I went wrong here…

  10. I don’t own a mixer so every time I make a recipe that requires beating egg whites I almost cry

  11. I followed your directions but it wasn’t fully cooked. I had to cook it again with the same times, meaning i had to double the cooking time.

  12. Is there anything we can use instead of the white chocolate?

  13. Amazing! separating eggs the old school way! & love the bowl idea for melting chocolate! Wonderful recipe; I want to try it with dark chocolate! Thank you for the upload!

  14. wow this lady is so hot!

  15. wow so fluffy

  16. You put that plastic container inside high tempraure oven, aren’t you afraid it will release toxic chemiicals?

  17. i have 24 cm round pan only. what quantities should i use?

  18. Super 😍😘

  19. For those who don’t get fluffy results…when going for fluff, with eggs or whipped cream, you pre-chill everything, the egg whites, (or whipped cream if making that) and the beaters or whisk and the bowl itself. When whipping cream, I throw it all in the freezer, including the whipping cream, while I get things ready. When the bowl is good and cold, out it all comes. (No, I don’t freeze the cream solid, I just get a good chill on it.). Whips much better and faster. The sugar you add (to preference) helps stiffen as well, so just like you pre-heat, sometimes you need to pre-chill. The cold fats make fluff, so same goes for making pastry. Use cold butter, when it melts it makes the air pockets. And GENTLY, oh, so carefully fold the egg whites in…the only change I would do here is to softly, delicately fold in the meringue, 1/3 at a time, turning the bowl 1/4 turn and pulling the batter over them, like they’re asleep and I don’t want to wake them. It’s more like that, gently covering them as you go, just until you see no white spots or blobs of it. Then gently scrape it into the pan……SIDE NOTE: Same goes for martinis. Freeze EVERYTHING, the martini glasses, the vodka (or gin if that’s your thing), any liqueurs or flavorings, the shaker (keep the parts separate or they’ll freeze together and you’ll have to start over), and of course, the ice. When they’re super cold, it’s time. (It’s nice to have 2 shakers if you’re going to be having more). Then add ingredients to shaker, shake hard with your hands over the bottom and the cap (unless you want to be wearing it, not drinking it) for 30-60 seconds, let sit for 30-60 seconds on the counter, then pour into your frosty glasses. The sheet of ice across your glass will tell you you made it just right. I add this bc people mix them from the liquor cabinet and wonder why theirs suck. They suck because they were made at room temperature. An ice-cold martini is a happy martini. Ask any Russian ❤️ how they drink their vodka;)

  20. Why the name has Vietnamese???

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