Japanese Cheesecake or White Chocolate Soufflé

Name: Japanese Cheesecake or White Chocolate Soufflé
Ingredients: 4 1/4 oz white baking chocolate; 4 1/4 oz cream cheese (like Philadelphia or a store brand like Lidl, Auchan, Carrefour, etc.); 3 fresh eggs

Sucre&compagnie @cook_15627791

Bordeaux

Only 3 ingredients for this Japanese cheesecake or magical white chocolate soufflé cake. A delightful little cloud! (Hervé cuisine)

Sucre&compagnie @cook_15627791

Bordeaux

Only 3 ingredients for this Japanese cheesecake or magical white chocolate soufflé cake. A delightful little cloud! (Hervé cuisine)

Saved

Ingredients

4 1/4 ozwhite baking chocolate
4 1/4 ozcream cheese (like Philadelphia or a store brand like Lidl, Auchan, Carrefour, etc.)
3fresh eggs

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Steps

1

Separate the egg whites and yolks. Melt the white chocolate in a double boiler or microwave for 3 x 30 seconds. Mix the cream cheese and melted chocolate until smooth. Add the 3 egg yolks and mix (at this stage, feel free to add lemon or orange zest, vanilla, or tonka bean...).
2

Preheat the oven to 340°F (170°C).
3

Beat the egg whites until stiff peaks form and gently fold them into the cooled mixture.
4

Line a soufflé dish with high sides, if possible, with parchment paper, lightly oiled.
5

Bake in a water bath: 15 minutes at 340°F (170°C), then lower to 320°F (160°C) and continue for 15 minutes. Finally, turn off the oven and leave the cake for another 15 minutes (a total of 45 minutes).
6

Remove it from the oven and its dish, sprinkle with powdered sugar, and enjoy warm or cold. Enjoy your meal!