I recall the days when my friends and I attend evening maths tuition. We usually end class at around 9:30pm and then we will head downstairs to the shopping centre in hope to grab some cheap Japanese souffle cheesecake. Sometimes, we score-and even get a few free pieces (we think the girl who sold the cheesecake had a crush on our tutor! ;p)
While I have always want to attempt this at home, I usually pushed that at the back of my mind thinking that it is a)too hard, 2)too many egg whites involved and 3) I will probably be the only person consuming such a high calorie cheesecake!
Well, I was wrong on all three counts. This recipe is dead easy and results in an ultra smooth and velvety cheesecake. Oh, I used Philadelphia 80% fat free cream cheese which is one of the lowest fat content of cream cheese one can obtain in AussieLand. Not bad hey.