She Adds Water to Baking Pan – What She Pulls Out of Oven is Amazing
Looking for a summery dessert that’s light and delicious and doesn’t require a long list of ingredients? Then cast your eyes upon this video from Ochikeron for a soufflé cheesecake that only requires 3 ingredients! The dessert, also known as “Japanese Cotton Cheesecake,” is the perfect treat for when you want something that’s filling and satisfying, but not at all heavy. Watch how it comes together!
– 3 eggs
– 4.3 ounces white chocolate
– 4.3 ounces cream cheese, softened
- Preheat the oven to 338 degrees Fahrenheit. Line a round cake pan with parchment paper that has been oiled or buttered.
- Separate the eggs, reserve the yolks, and place the whites in a large bowl. Let the egg whites sit in the refrigerator to keep them cold until you are ready to use them. The meringue will be more stable this way!
- Break the white chocolate into pieces and use a double broiler to melt it in a large bowl.
- Add the cream cheese to the chocolate and melt them together.
- Remove the bowl from the double boiler. Add the egg yolks to the chocolate-cheese mixture, and mix well.
- Take the egg whites out of refrigerator and whip them in a large bowl with an electric mixer until firm peaks form. You now have meringue, and you’ll know it’s thick enough when you can turn the bowl upside down without it sliding out.
- Add 1/3 of the egg white meringue into the cream cheese batter and blend well with a spatula. Add the rest of the meringue one half at a time and mix well.
- Pour the batter into the prepared pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
- Place the cake pan on a baking sheet, and pour some hot water into the baking sheet. Place in the oven.
- Bake for 15 minutes at the preheated temperature of 338 degrees Fahrenheit.
- After 15 minutes, decrease the temperature to 320 degrees Fahrenheit and bake for another 15 minutes.
- After the second 15 minutes, turn off the heat. Leave the cake in the oven to bake with the remaining heat for a last 15 minutes.
- Remove the cake from the oven and place on a wire rack to cool completely.
- Serve immediately or refrigerate to serve later. If you choose to refrigerate, allow it to come to room temperature for a few minutes before eating.
- Top with a brushing of apricot jam, a dusting of powdered sugar, and/or whipped cream.
This dessert looks light, dreamy and delicious. Have you ever tried “Japanese Cotton Cheesecake” before now? What do you think of this recipe?