Japanese souffle cheesecake

Japanese souffle cheesecake


1 person made this

About this recipe: A lovely airy cheesecake that has the texture of a souffle. You only need a few ingredients to make this delicious dessert - white chocolate, eggs, cream cheese and crushed biscuits!


Makes: 1 cheesecake

  • For the base
  • 150g digestive biscuits, crumbled
  • 60g butter, melted
  • For the cheesecake
  • 115g white chocolate
  • 3 eggs, separated
  • 115g cream cheese

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas 4. Line the bottom of a 23cm springform cake tin with baking paper.
  2. Crush the biscuits in a clean food bag with a rolling pin. Melt the butter in the microwave for about 30 seconds. Mix the biscuit crumbs with the melted butter until well combined; spread the mixture over the bottom of the springform tin, pressing down firmly.
  3. Melt the chocolate in a double boiler or in the microwave, allow to cool slightly. Then mix in the cream cheese and egg yolks.
  4. Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Fold in the cooled chocolate mixture.
  5. Pour the mixture over the biscuit base in the tin and bake for 15 minutes in preheated oven. Lower the temperature to 150 C / Gas 2 and bake for a further 15 minutes. Turn the oven off but leave the cheesecake in the oven for a further 15 minutes.
  6. Remove the cheesecake from the oven; allow to cool completely at room temperature and then store (for up to a few days) in the fridge.

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