• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

White Chocolate Souffle Cheesecake

[heart_this] · Dec 13, 2017 · 15 Comments

White Chocolate Souffle Cheesecake

A super easy 3 ingredient light and fluffy soufflé/cotton like white chocolate cheesecake!

Over the holidays I have the opportunity to make some special desserts and of course cheesecake is always near the top of my lists, especially this super easy 3 ingredient white chocolate souffle cheesecake! This cheesecake is a light and fluffy Japanese stye souffle or cotton cheesecake as opposed to a denser New York style cheesecake and it is simply amazing! The ingredients are pretty much the same as a New York style cheesecake with cream cheese and eggs but there are a lot more eggs compared to cream cheese and the eggs are beaten to incorporate air which gives it the rise, lightness and fluffy, cotton like texture. This version of the souffle cheesecake is one of the simplest around, containing just three ingredients; cream cheese, eggs and white chocolate! Normally cheesecake recipes would also include sugar but white chocolate is sweet enough that you can leave it out! If you are a fan of cheesecake, this 3 ingredient white chocolate souffle cheesecake is the perfect treat this holiday season!

White Chocolate Souffle Cheesecake
Just look at that rise!
And fall…

White Chocolate Souffle Cheesecake
White Chocolate Souffle Cheesecake
White Chocolate Souffle Cheesecake
So light and fluffy!

White Chocolate Souffle Cheesecake

White Chocolate Souffle Cheesecake
White Chocolate Souffle Cheesecake

White Chocolate Souffle Cheesecake

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6

A super easy 3 ingredient light and fluffy soufflé/cotton like white chocolate cheesecake!

ingredients
  • 7 ounces (200g) white chocolate, chips or chopped*
  • 8 ounces cream cheese, room temperature
  • 6 eggs, divided
directions
  1. Melt the chocolate into the cream cheese in a small sauce pan, in a double boiler or in the microwave before letting it cool a bit and mixing in the egg yolks.
  2. Beat the egg whites into stiff peaks and gently fold into the chocolate cream cheese mixture 1/3 at a time.
  3. Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amout of hot water and bake in a preheated 350F/180C oven for 30 minutes, turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature.
Note: About 2 3.5oz/100g chocolate bars, chopped – or use white chocolate chips.
Note: The bottom of the spring form pan is wrapped up in foil and placed in another pan with water in it. The foil wrapping prevents the water from leaking into the springform pan. Baking the cheesecake in the water bath helps to ensure that no cracks form on the surface of the cheesecake. You can omit this step if you do not mind any possible cracks.
Option: This recipe fits perfectly in an 8 in spring form pan. I like to use a 7 inch spring form pan to allow it to rise more and get more height but I reduce to 5 eggs.
Option: Line the pan with parchment paper.
Nutrition Facts: Calories 369, Fat 27g (Saturated 15g, Trans 0), Cholesterol 208mg, Sodium 228mg, Carbs 21g (Fiber 0, Sugars 20g), Protein 9g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Japanese Souffle Cheesecake
Dark Chocolate Souffle Cheesecake
Pumpkin White Chocolate Cheesecake
Lemon New York Style Cheesecake with Gingersnap Crust
Raspberry and Dark Chocolate Cheesecake
Chestnut Cheesecake
Guinness Chocolate Cheesecake
Chocolate Red Velvet Cheesecake for Two
Dark Chocolate Cheesecake
Blueberry Swirl Lemon Cheesecake
Peppermint Chocolate Cheesecake
Chocolate and Peanut Butter Cheesecake

Cake, Cheesecake, Dessert, Food, Gluten-free, Japanese, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Karen says

    December 13, 2017 at 10:20 pm

    You mention sugar in your directions (step 1) but not in the ingredients. Is there any sugar in the recipe?

    Reply
  2. Anonymous says

    December 14, 2017 at 11:03 am

    I'm reiterating Karen's comment of how much sugar is used in step 1.

    Reply
  3. Anonymous says

    December 14, 2017 at 3:48 pm

    Guess we are not going to find out

    Reply
  4. kevin says

    December 14, 2017 at 6:06 pm

    Karen & Anonymous: Sorry about that, there is no sugar in this recipe, just 3 ingredients, white chocolate, eggs and cream cheese! Enjoy!

    Reply
  5. Louise English says

    December 16, 2017 at 8:57 am

    I've never tried a Japanese style cheesecake, this sounds really easy. Thanks for sharing

    Reply
  6. dan zarin says

    December 18, 2017 at 1:39 pm

    Do you think this would work with regular (not white) chocolate?

    Reply
  7. kevin says

    December 18, 2017 at 2:58 pm

    dan zarin: Milk chocolate can be substituted in directly and dark chocolate can be used, though you may want to add 1/4 – 1/2 cup sugar if you use the dark chocolate. Enjoy!

    Reply
  8. Micki Cesario says

    December 19, 2017 at 2:26 am

    Is there any trick to make the cake and not have it fall? It is such a simple recipe and I can't wait to try. Thank you.

    Reply
  9. Carol says

    December 20, 2017 at 10:41 pm

    How far ahead can this be made?

    Reply
  10. Kathy McRight says

    December 24, 2017 at 4:29 am

    How long will this keep once made?
    Thanks,Kathy McRight

    Reply
  11. kevin says

    December 24, 2017 at 12:31 pm

    Micki Cesario: I like to enjoy it while it is still warm but once it cools and 'falls' it is still super light, fluffy and airy!

    Reply
  12. kevin says

    December 24, 2017 at 12:52 pm

    Carol: You can make this up to a week ahead. Enjoy!

    Reply
  13. Cindy says

    January 9, 2018 at 2:49 am

    I made this over the weekend I am not a baker, but this was so easy and delicious, I look forward to making again.

    Reply
  14. renate a peterson says

    July 27, 2018 at 11:10 am

    Question, is there a alternative as far as spring form pan, do not have that size, Thank you

    Reply
    • kevin says

      July 28, 2018 at 8:15 am

      You can use a spring for pan of similar size or larger and keep an eye on the bake time if you use a larger pan as it will be a little less. You can also use a regular, not spring form, pan of similar size and line it with parchment paper. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.