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

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

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

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.


Baked cheesecake recipe is here, btw.

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Andie Pearce says:


Def Tube says:

3 Bahan? Are indonesian?

Janine Henschel says:

what is the oven times in ENGLISH ? is it 350 degrees or what ? let me know of the 3 cooking oven times ok be blessed

Adrian Kistama says:

What can I use instead of white chocolate ?
Can I use brown chocolate ?

Antoniya Stoyanova says:

looks great but the taste was very negative!

LisaNovak95 says:

I tried this but when I took it out of the oven it shrunk and deflated 🙁

andressa S . says:

alguém aí pode me traduzir a receita pro português

Dominika Bates says:

What is the name of that snake thing that you are placing pot of water on?
I love it and I want to get it too:)
Btw great video! 🙂

Cuisine De Jasmine says:

hey guys , share and subscribe my channel please !!!!!!

Lyuba Makarchuk says:

how come my cake didn’t rise at all, not even a cm? I did everything according to the instructions…

ochikeron says:

NEW: now you can add Titles & Subtitles in your language from HERE:
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?!

sakurawhite 桜 says:

instead of baking can i steamed it. if i do will it work

Vanity Rae says:

that seemed super simple & looks delicious!

Family Feely Rajewski says:

Just made this, it’s pretty nice, but definitely more souffle than cheesecake. Keep in mind that the recipe uses a 15cm pan !?! I ended up using a saucepan that happened to be that size and it worked fine, but I doubt many folk have a cake pan that small.

Grace Bravo says:

Can I use different kind of chocolate milk?

VAYTON says:

Schmeckt wie ein süßer Omelett☹️

Muhammed Gündüz says:

thanks for it. I’ve tried it but my cake was a bit “flat”. Is yours going up??

Muhammad Salman says:

How should I bake this in a small electronic oven? Should I leave both the upper and bottom grill on?

UrdaIsLazy says:

ugh….. 4am, hungry af

Michal Šlosár says:

perfect recipe, but can I have a question? Why the heck do you eat the cake with a fork?

Clara Pezzini says:

I have a question! If you double the amount of the ingredients to make a bigger cheescake, the cooking times are still the same?

Giada Ferri says:


Grace Bravo says:

I just saw an article from Good House keeping in FB about your Awesome cheese cake ♥

Toono Takashi says:

That’s a bad ass oven!! ( ͡° ͜ʖ ͡°)✧

Fernando Ospina says:

espectacular muy rico, se me hizo agua la boca Fernando Ospina desde Colombia

Fern ch says:

I was surprised when I saw the title in Thai. I’m from Thailand btw☺

Hem says:

very beautiful result! I love the yellow color inside.

Jillian Koh says:

hi. can i use microwave?

siewai says:

Hello, we live in the UK and egg size varies greatly from one country to another. Can you kindly tell me what was the egg size (weight in gram of each egg with shell) that you used for this recipe? Thank you!

Inari Senju says:

Want to make it in a 26cm Pan. How does the recipe and baking time change?

Hafiz Izzaty says:

i don’t have parchment paper…what should I use?

José Manuel says:

Good recipe and also very simple (良いレシピと非常に簡単です)

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