Soufflé Japanese Zebra Cheesecake
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Ingredients
  • 125g Cream cheese, room temperature
  • 120g White chocolate (Meiji brand)
  • 3 Cold Eggs, 70g each
  • ½ tbsp Lemon juice and zest of half lemon
  • 125 Cream cheese, room temperature
  • 110g Milk chocolate (Meiji brand)
  • 3 Cold eggs, 70g
  • 1 tsp Vanilla extract
Instructions
  1. Line a 8 inch cake pan at the bottom and grease the sides with butter, set aside. Preheat oven to 170 degrees C.
  2. Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
  3. Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
  4. Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
  5. Break milk chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix milk chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk. Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract and mix well again with a hand whisk, set aside.
  6. Whisk 3 egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
  7. Add ⅓ meringue into the plain cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
  8. Whisk 3 egg whites and mix to the milk chocolate cream cheese (method same as the white chocolate cheese mixture).
  9. Spoon 6 heapful tablespoons of the white chocolate cream cheese mixture into the centre of the cake pan. Straight away spoon 6 heapful tablespoons of the chocolate cream cheese mixture on top. Continue doing this until all the mixture has been used.
  10. Shake the cake pan a little and drop the pan lightly on the counter top to release the air bubbles out of the batter.
  11. Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
  12. Leave the cake to cool completely before removing from the cake pan. Chill the cake before consuming (about 2-3 hours)
Notes
you may also whisk the 6 egg whites together to meringue and divide half portion each to the white chocolate cheese mixture and milk chocolate cheese mixture and mix well.
Please watch the tutorial from here for making this yummy cake.
Recipe by Anncoo Journal at https://www.anncoojournal.com/souffle-japanese-zebra-cheesecake/