3-ingredient Japanese Soufflé Cheesecake

Thursday, 13 March 2014

Yes, you read the title right. You need just 3 ingredients to make this cheesecake, and it's absolutely perfect for days when you have to live up to the supermum image but you are just too tired to move a muscle!

The Moo boys aren't exactly fans of cheesecakes, whether baked or otherwise, because I think cheesecake tends to get 'heavy' on the palate after the 2nd or 3rd bite. I, on the other hand, am a big fan of any form of cheesecake, but I hardly order a slice when we're out because I usually can't finish the entire portion (read: must watch the weight!) and it will just be a waste.

When I first saw this recipe on YouTube, I actually watched the video three times because I wasn't convinced that it will work.

  • 3 eggs
  • 120 gr White Chocolate
  • 120 gr Cream Cheese

That's all to yield this awesome cake? Surely there must be magic involved somewhere.

Anyways, I tried it out.

3-ingredient Japanese Soufflé Cheesecake

Recipe from: Ochikeron, on YouTube

Prep time: 20 min
Bake time: 30 min (add 15 min cooling time)
Yields: One 6-inch awesome cake

1. Melt white chocolate over a double boiler or in a microwave. If you choose to use a microwave, heat on high at 20 sec interval and stir (so as to not accidentally burn the base) until you get a smooth consistency. Add softened cream cheese and mix together to form a paste.

2. Separate the egg yolks from the whites, and keep the whites chilled while you work on the other things. Mix in the 3 yolks to the cheese and chocolate paste. There is no need to use a mixer.

3. Once that is done, prepare a 6-inch (15cm) cake tin. Grease parchment paper lightly and line both the base and sides of the tin. This is so that when the cake slides down the sides while baking, it can do so smoothly and not crack at the edges.

4. At this point, I preheated the oven to 170 deg C (338 deg F), and proceeded to whisk the egg whites using an electric mixer till firm peaks form.

5. Fold in the whites into the yolk batter in three parts, until you get a creamy mixture.

6. Pour the batter into the prepared tin, and drop the pan lightly on the table to eliminate air bubbles.

7. Place the cake pan on a baking sheet or a larger pan, and pour hot water onto the baking sheet.

8. 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. Place cake pan on a wire rack to cool completely.

Ok... so I forgot about the cake in the oven and left it in there after baking for almost 45min because I was distracted by the boy. When I took it out, it has lost a bit of height (I refuse to say 'sink'!!) but the texture was still great! A little denser than a regular cheesecake, I suppose, but perfect as afternoon tea for a small family!



  1. is this cake texture like those light and fluffy Japanese cheesecake that we can buy from Breadtalk and Four Leaves bakeries?

    I wanna try this recipe! Thanks for sharing!

  2. oh. looking at this past midnight. bad idea.



Powered by Motherhood