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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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Finally have time to do this during quarantine 😍
It never rises I did it for second time and I had pancake instead of cake:/
美味しそう
Should this work with dark chocolate?
I love this video and this recipe! So gonna try it! By the way, your English is excellent! Just a tip, when we put beaten egg whites for meringue into a mixture, we say "we fold in the eggs". If we say "mix" instead of "fold" the person might deflate the puffiness of the egg white by mixing too much. "Folding" implies delicately or carefully mixing 😉
mine didn’t rise properly, the bottom formed a custard like texture, is the buttered parchment paper necessary?
Yay, I finally tried this recipe last night! I had a little bit of difficulty with mine. After the last 15-minute increment, I took my cake out of the oven. I thought it was done (should have known better, the top was pale yellow) and started to take it out of the cake pan.
The batter was super gooey, so I put it back into the pan. I baked it without the water bath for another 30 minutes or so (at the 338 temp), until the top was a golden brown.
If anyone encounters a similar problem, I hope this helps!
Hallo there, what is the size of cake tin? I have one 24ch and another about 14-15. Waiting for your answer, greetings from Greece.
Hello 🙂 I am looking for a good video about how to prepare Shogayaki 🙂 It would be great if you make one! 🙂
i did this exactly how it is but mine is not puffy enough, i wonder why is that… 🙁 but it is so tasty! ❤️
I love how simple and straight to the point this is…many people could make this a 20min video
This cake has to be baked for 15+15 minutes and another 15 minutes of sitting in the oven after the 30 minutes of baking. Yes?
I love this cake💗💗💗
Se ve muy deliciosa y facil de hacer
Wow amazing
Beautiful recipe
Works the first time
👍👍😋😋
It looks so yummy and easy!!! However, my oven can only go down to 175 degree, how do i adjust the bake time?
Can I use dark chocolate instead of white?
Is it possible to replace the white chocolate with condensed milk?