Chiffon Cheesecake: Three Ingredients

Cloud Cheesecake: A soufflé-like chiffon cheesecake 
Ingredients:

• 3 eggs (Richardson Farms)

• 4 oz white chocolate (Guittard)

• 4 oz cream cheese (Organic Valley)

Directions:

Preheat oven to 338F.

Lightly oil or butter the parchment paper to line the bottom of a 6 inch cake pan. Create an additional wall of overlapping parchment paper to increase the depth of the cake pan.

Separate the eggs and place the whites in your mixing bowl.

Melt the white chocolate in a double boiler, then add the cream cheese and melt together. Once melted remove the bowl from the heat and add the 3 egg yolks and mix well with spatula.

Whip the egg whites in the electric mixer until very stiff peaks form. Add one third of the meringue into the batter with a spatula, then add the remaining meringue one half at a time.

Pour the batter into the pan and drop pan lightly on counter to raise the air bubbles.

Place the pan on a baking sheet and then pour some hot water into the pan. Bake at 338F for 15 min and then bake at 320F for 15 min. Turn heat off and leave in oven for another 15 min.  

Cake will look lightly browned. Let cool for an hour before removing from pan, remove side parchment, then invert on a plate. May be served top side up or bottom side up, depending on which look you prefer. Best served chilled. Garnish with fresh fruit and herbs.

Visit our Instagram or Facebook page to view the full recipe video.

Jennifer Thornton

Owner & Educator, Buttercream & Olive Oil