Flourless White Chocolate Soufflé Cheesecake

 You will be surprise how easy this cake is, plus the recipe is very easy to remember too.
Just 3 main ingredients, white chocolate, eggs and cream cheese, each of them about 150g and now you get cheesecake, hehe. 
There is nothing tricky in this recipe, I think its texture is close to rich custard. The point that you need to pay attention to is when baking and after it coming out of the oven. Don't overbake it, the cake will set after cooling and chilled. So, this cake need to be cool (it will shrink, don't be panic ^^), and refrigerate overnight, as it will set after that. Because this cake has no flour, it's not easy to cut. Use hotted knife and clean it after each cut is the best way. 
The best companion to this cake is hot tea, or black coffee as they will balance the richness from this cake.

Flourless White Chocolate Soufflé Cheesecake

Make 15 cm cake

3 ............................... Eggs
150g ......................... White chocolate
150g ......................... Cream cheese
1/2tsp ...................... Vanilla extract

Preheat the oven to 170C
Line large pan with kitchen towel.
Line 15cm base removable round cake pan with baking paper, cover outside of the pan with aluminium foil.
Separate egg whites and egg yolks, set aside.
Melt white chocolate in the microwave, for 1-2 minutes (on low power) and stir until smooth.
Beat the cream cheese until smooth, pour melted white chocolate into the cream cheese bowl. Beat until combine.
Pour egg yolks into the bowl, beat to combine, follow by vanilla extract.
Whip the egg white until firm peaks formed.
Fold whipped egg white into cream cheese and white chocolate mixture.
Pour into the prepared pan, pour hot water into large pan.
Bake for 17 minutes, reduce the temperature to 160C and bake for 15-20 minutes more.
Let cake cool completely in the pan, refrigerate overnight before serving.
Ps. Use hotted knife to cut the cake, clean the knife after each cut.

Flourless White Chocolate Soufflé Cheesecake