White Chocolate Souffle Cheesecake

White Chocolate Souffle Cheesecake


A super easy 3 ingredient light and fluffy soufflé/cotton like white chocolate cheesecake!


  • 7 ounces (200g) white chocolate, chips or chopped
  • 8 ounces cream cheese, room temperature
  • 6 eggs, divided


  1. Melt the chocolate into the cream cheese in a small sauce pan, in a double boiler or in the microwave before letting it cool a bit and mixing in the egg yolks.
  2. Beat the egg whites into stiff peaks and gently fold into the chocolate cream cheese mixture 1/3 at a time.
  3. Pour the batter into a greased 8 inch spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amout of hot water and bake in a preheated 350F/180C oven for 30 minutes, turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature.