Came across with this youtube tutorial: https://www.youtube.com/watch?v=dVvPOE-C7AE
If follow exactly, it is pretty sweet, but some loves it.
Personally I prefer version 2, which is lighter. Both taste good with good texture.
So rather than making the light cheesecake, this can be an alternative, it’s pretty easy too relatively. But prepare to taste more white chocolate texture than Cheese flavor.
Original Version:
- 3 Eggs
- 120g White Chocolate
- 120g Cream Cheese
My Version (rather Kam Choi x version):
- 4 Eggs
- 80g White Chocolate
- 120g Cream Cheese
Instructions:
- Separate eggs, egg white in fridge
- Preheat oven 170C
- Melt chocolate over hot water until smooth (takes a long time, break is in small pieces)
- Add cream cheese to chocolate & continue melt together
- remove from heat, cool a bit, add yolks, mix
- beat egg white to firm peak form
- Fold in 1/3 egg white, and then 1/2 1/2 1/2 until finish.
- Parchment paper, drop pen to remove air bubbles
- Add hot water onto baking tray
- 170C – 15 min,
- 160C – 15min
- Stop the heat for another 15 min, bake with the remaining heat
- dust with powder sugar (only before serving)