Japanese Cheesecake - only 3 ingredients!

I bought a block of Philadelphia cheese and some white chocolate from Paris quite some time ago and the expiry date is nearing. What better to use them up than the 3 ingredients Souffle Cheesecake by Ochikeron. View the YouTube video here.
It is really simple to prepare but I think the baking is a tad too tricky. Wrong temperature or timing will make the cake sink..So I am going to watch it like a hawk (it's baking as I am typing this entry).






Souffle Cheesecake (by Ochikeron)

3 cold eggs (70g each), separated
120g white chocolate
125g cream cheese



How?
- Line a 6" or 7" round pan, grease the side with butter. Line the side higher than the pan's height.
- Preheat oven to 170 degree Celcius.
- While you are preparing the pan and chocolate cheese mixture, put egg white into fridge.
- Using bain marie, melt white chocolate, becareful not to over do it. You do not want the chocolates to be separated.
- Remove pot from heat and add in cream cheese. Mix well until all combined.
- Remove the bowl from pot and add in egg yolks. Mix until well combined. Set aside.
- Whisk egg white until firm peak forms.
- Take 1/3 of meringue and mix with chocolate cheese mixture.
- Pour in remaining meringue and using the whisk, combine gently, careful not to deflate the egg white.
- Pour batter into lined pan.
- Steam bake at 170 degree for 15 minutes, followed by 160 degree for 15 minutes and then turn off the heat and bake for another 15 minutes.
- Leave the cake to cool completely before removing from pan.
- Cake is best served chilled

Bon appetit!

Cotton Soft Japanese Cheesecake

One of the many food blogs that I follow, this particular one caught my interest the most! A SAHM with 3 kids and yet she manage to whip up really good cakes, dishes etc and her photography skills are really good too. None other than The Little Teochew.

Inspired by her Cotton Soft Cheesecake, I attempted to bake one for my dad's birthday! It was a near disaster.. the cake was practically in the oven for 12 hrs! Hahaha.. I attempted the 2nd time earlier this week and this time round, I made a real small cake and I finish it on my own..that spells FAT. It was a success..Happy! Next time I will bake the same cake again and decorate it..

Cotton Soft Japanese Cheesecake (recipe from here)

Mango Cheesecake

This was supposed to be made last Wednesday because it was hubby's birthday on 1st April. Unfortunately, I was out for wine session with my kawan kawan (frens) that night and by the time I reached home and ready to start on this particular cheesecake, I realise I forgot to buy the most impt ingredient, gelatine..wooppss.. So the plan was on hold till Saturday after our Bintan trip..I still did not get to buy gelatine and I make do with this mango pudding agar agar to replace.

I googled on some mango cheesecake recipe..and boy was it an eventful night. I spoilt the whipped cream required in the recipe - whipped for too long till it became curdled! Then I tweaked the recipe by adding some mango yoghurt drink and additional few tablespoon of agar agar powder as opposed to 2 tablespoon. I reckon I added too much mango juice to it because the outcome was disastrous!

It looks good before chilling..and when we are ready for it the next morning, this is the result I got. Boohoo..

I am going to try Oreo Cheesecake next week! I will make sure it works this time round because I am going to follow the recipe instead of tweaking it..keke