White Chocolate souffle Cheesecake

Prep Time:10 minutes Cook Time:45 minutes Total Time:55 minutes Servings: 6

ingredients

• 7 ounces (200g) white chocolate, chips or chopped*


• 8 ounces cream cheese, room temperature


• 6 eggs, divided

directions

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.

Note: About 2 3.5oz/100g chocolate bars, chopped – or use white chocolate chips.
Note: The bottom of the spring form pan is wrapped up in foil and placed in another pan with water in it. The foil wrapping prevents the water from leaking into the springform pan. Baking the cheesecake in the water bath helps to ensure that no cracks form on the surface of the cheesecake. You can omit this step if you do not mind any possible cracks.
Option: This recipe fits perfectly in an 8 in spring form pan. I like to use a 7 inch spring form pan to allow it to rise more and get more height but I reduce to 5 eggs.
Option: Line the pan with parchment paper.

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