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!
Just look at that rise!
So light and fluffy!
White Chocolate Souffle Cheesecake
A super easy 3 ingredient light and fluffy soufflé/cotton like white chocolate cheesecake!
- 7 ounces (200g) white chocolate, chips or chopped*
- 8 ounces cream cheese, room temperature
- 6 eggs, divided
- 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.
- Beat the egg whites into stiff peaks and gently fold into the chocolate cream cheese mixture 1/3 at a time.
- 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: 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.
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