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Cake recipes

Three-ingredient Japanese soufflé cheesecakes

35 minutes

Three-ingredient Japanese soufflé cheesecakes

By Phillippa Cheifitz

Serves 16

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

250 g good-quality white chocolate, broken into blocks
250 g cream cheese, at room temperature
6 free-range eggs, separated
Icing sugar, for dusting (optional)

Method

1. Preheat the oven to 170°C.

2. Half-fill a medium saucepan with water. Place the chocolate in a heatproof bowl that will fit snugly into the saucepan. Bring the water to a rapid boil. Turn off the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate melts.

3. Remove from the heat and whisk in the cream cheese until smooth. Lightly whisk the egg yolks with a little of the warm mixture, then whisk into the chocolate mixture.

4. Beat the egg whites until stiff peaks form. Fold into the chocolate mixture, a third at a time. Place a muffin pan into a larger roasting pan and half-fill the larger pan with water. Line the muffin tin with paper cases. (Add a little water to any empty moulds.) Ladle in the mixture and bake for 10 minutes. Reduce the heat to 160°C and bake for a further 10 minutes. Turn off the heat and leave the cheesecakes in the oven for 15 minutes. Serve warm or at room temperature. Or, when cooled, chill for a few hours or overnight. Dust with sifted icing sugar if you like.

Browse more cheesecake recipes here.

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Lesley’s honey-and-macadamia nougat ice cream

Swiss roll bread-and-butter pudding

Choc-fudge layer cake with Rice Krispie clusters

Gluten-free Victoria sponge with raspberry chia jam

Coconut cake with rose-water icing and candied rose petals

Rose and yoghurt panna cotta with coconut caramel and fresh berries

Easy fridge cake with sliced nectarines

Baked maas tart with citrus curd

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Ginger mascarpone and peaches

Three-ingredient Japanese soufflé cheesecakes

Three-ingredient Japanese soufflé cheesecakes

Ingredients

Method