[RECIPE] Ochikeron's recipe: Japanese Souffle Cheesecake

This recipe by Ochikeron is super easy, I promise. :D

All you need are 3 recipes. That's right! THREE.

*I didn't change anything from Ochikeron's original recipe, I just want to share it :)*

Ingredients:

* 3 eggs

* 120g/ 4.3oz chocolate (white or dark; I used dark chocolate chips)

* 120g/ 4.3oz softened cream cheese

NOTE: I've tried this recipe with white chocolate, and then dark chocolate the second time. Of course, white chocolate would be sweeter and dark chocolate is not as sweet and tastes more mature.

Materials:

*6-inch cake pan

*rubber spatula

*electric mixer

*parchment paper

*baking sheet

Instructions:

1. Preheat oven to 170°C/ 338F

2. Separate eggs; put the egg whites in a large bowl and pop it into the fridge. 

   (you'll be whipping them up later)

3. Melt the chocolate. Either use the double boiler method (place the bowl of chocolate on top of a bowl of hot water, using the steam to melt the chocolate), or microwave the chocolate in a microwave-safe bowl at short intervals (stir the chocolate after each interval to prevent burning it!).

Melt the chooclate (double boiler method)

   TIPS:

   *double boiler method takes a longer time, but decreases the chance of burning the chocolate

   * break the chocolate into small pieces; more surface area = melts faster

4. Add the softened cream cheese into the melted chocolate.
5. Remove the bowl from the double boiler (if you're using the double boiler method). Add the egg yolks and mix. Set aside.

6. Time to whip those egg whites! Whip them with an electric mixer until you form firm peaks.

egg whites whipped to firm peaks
*it's perfect if you can flip the bowl upside down and it doesn't drip

7. Add the meringue into the chocolate mixture 1/3 at a time.  Fold with a spatula.

Cheesecake mixture

8. Oil/butter the parchment paper; line the cake pan with the parchment paper (this will prevent the cake from cracking) Pour the batter in and drop the pan lightly on the counter several times to raise the air out of the batter.
9. Place the pan on the baking sheet and pour some hot water into the baking sheet, and place into the oven.

TIPS:
*The hot water bath is what makes the cake nice and soft! ~~pyon~pyon
*if you have opened the oven door to check the cake, you'll let out the steam!! You might need to adjust the baking time

10. Bake @ 170°C/338F for 15 minutes, 160°C/320F for 15 minutes. Turn off the oven and leave the cake for another 15 minutes.

**this may vary due to the difference between ovens**

11. Place the cake pan on a wire rack to cool completely.

Storing the cake: keep refrigerated. May need to 'soften' at room temperature before serving. I usually keep this in the fridge for a week at most.

Dark chocolate souffle cheesecake

Dark chocolate souffle cheesecake

This is the same recipe but I used white chocolate instead. I actually made this cake first but I think I over-baked it...

White chocolate souffle cheesecake

ALSO, extremely IMPORTANT! If there's a seam at the bottom of the cake pan that water might go in to, remember to wrap the bottom with aluminium foil. I made that mistake with the white chocolate one (^^")

Let me know if you've tried this recipe! share it with me @lifeofyv on instagram XD