We added the three ingredients cheesecake recipe with some cream of tartar. It tastes good, but it is more like a baked cheesecake than a souffle cheesecake.




It should be a soufflé cheesecake but more like a baked cheesecake.

Published: April 3, 2021
Adapted from: Recipe from by ochikeron 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake), by Rice 'n Flour Authentic Japanese Cotton Cheesecake recipe/ Cheese Soufflé recipe
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Keywords: Cotton Cheesecake, Cheesecake, Soufflé
Yield: 8 serving
Category: Dessert
Cuisine: Japanese


  • 360g white chocolate (2 block of 180g white chocolate from Nestle Plaistowe)
  • 6 large eggs (600g/12eggs)
  • 250g cream cheese (at room temperature)
  • 50g sugar
  • 1/4 teaspoon of cream of tartar
  • 1/4 teaspoon of vanilla paste
  • pinch of salt
  • 1.2l of boiling water


  1. Wrap baking paper and aluminium sheet on the springform baking pan so that the water doesn't go into the cake mixture.
  2. Double boil pieces of white chocolate and cream cheese until smooth mixture.
  3. Seperate egg white and egg yolk.
  4. Mix egg yolk one by one to the chesse mixture until it fully mixed.
  5. Add vanilla paste to the chesse mixture until it fully mixed.
  6. Remove cheese mixture from the double boil and let it cool slightly.
  7. Add salt and beat egg white until large bubbles are formed.
  8. Add cream of tartar to the bubbly egg white until tiny bubbles are formed.
  9. Add sugar slowly to the bubbly egg white until stiff peak is formed.
  10. Add sugar slowly to the bubbly egg white until stiff peak is formed.
  11. Our fan-forced oven got one large black roasting pan and one small black roasting pan. The small roasting pan is on top of large roasting pan. The springform baking pan is on top of the small roasting pan. Fill the small roasting pan with boiling water.
  12. Our fan-forced oven settings are 150C for 30 minutes, 120C for 30 minutes, and off heat in the oven until it is cool down completely.



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