Soufflé Japanese Cheesecake
(recipe adapted from Ochikeron)
120g Ghirardelli chocolate bar
120g Cowhead Cream Cheese
*Hershey's chocolate sauce
2. Remove the bowl from double boiler. Add egg yolks & mix till combined. Set aside.
3. Whisk egg whites with an electric mixer till firm peak.lé Add 1/3 meringue into the cream cheese batter & blend well with a spatula. Then add the rest of the meringue & mix well.
4. Steam bake the cake in a preheated oven @ 170C for 15mins, then 160C for 15mins. Turn off the oven temperature & leave the cake inside the oven for another 15 minutes.
5. Leave the cake to cool completely before removing from the cake pan.
Verdict: This Soufflé Japanese Cheesecake is very moist & soft. I made a mistake of using bitter chocolates in this recipe & end up with a slightly bitter cheesecake. Thus, I drizzled some Hershey's chocolate sauce over the cake & it tasted awesome! =)