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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
http://www.youtube.com/watch?v=-XG3RU9bCE8
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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）
http://www.cooklabo.blogspot.jp/2013/05/3.html
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Baked cheesecake recipe is here, btw.
http://www.youtube.com/watch?v=9eUYa4fz3h4
Music by
Josh Woodward
This Is Everything (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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![Light Japanese Cotton Cheesecake [Gluten Free]](https://img.youtube.com/vi/2xxM3xWp-uQ/0.jpg "Light Japanese Cotton Cheesecake [Gluten Free]")
THATS A FANCY OVEN M8 ITS GREAT
3 Bahan? Are indonesian?
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
What can I use instead of white chocolate ?
Can I use brown chocolate ?
looks great but the taste was very negative!
I tried this but when I took it out of the oven it shrunk and deflated 🙁
alguém aí pode me traduzir a receita pro português
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! 🙂
hey guys , share and subscribe my channel please !!!!!!
how come my cake didn’t rise at all, not even a cm? I did everything according to the instructions…
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instead of baking can i steamed it. if i do will it work
that seemed super simple & looks delicious!
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.
Can I use different kind of chocolate milk?
Schmeckt wie ein süßer Omelett☹️
Hi,
thanks for it. I’ve tried it but my cake was a bit “flat”. Is yours going up??
How should I bake this in a small electronic oven? Should I leave both the upper and bottom grill on?
ugh….. 4am, hungry af
perfect recipe, but can I have a question? Why the heck do you eat the cake with a fork?
I have a question! If you double the amount of the ingredients to make a bigger cheescake, the cooking times are still the same?
nice!
I just saw an article from Good House keeping in FB about your Awesome cheese cake ♥
That’s a bad ass oven!! ( ͡° ͜ʖ ͡°)✧
espectacular muy rico, se me hizo agua la boca Fernando Ospina desde Colombia
I was surprised when I saw the title in Thai. I’m from Thailand btw☺
very beautiful result! I love the yellow color inside.
hi. can i use microwave?
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!
Want to make it in a 26cm Pan. How does the recipe and baking time change?
i don’t have parchment paper…what should I use?
Good recipe and also very simple （良いレシピと非常に簡単です）