Japanese Cotton Cheesecake
3 eggs
4 oz Cream Cheese
4 oz White Chocolate
Heat oven to 340ºF. Prepare a 6-inch springform pan by spraying with non-stick spray. Separate egg yolks from whites and place into two bowls. Melt white chocolate in a third bowl in the microwave for 30 seconds at a time, stirring until melted. Add cream cheese to the white chocolate, and heat an additional 30 seconds, then stir together until blended. Stir a little of the hot white chocolate mixture into the egg yolks, then add egg yolks back into white chocolate mixture and stir until blended. Whip the egg white to form a stiff meringue. Stir the meringue 1/3 at a time into the white chocolate mixture until combined. Bake in the oven at 340ºF for 15 minutes, reduce heat to 320ºF for 15 minutes, then turn the oven off and allow the soufflé to sit in the oven for an additional 15 minutes. Remove from oven and cool completely. Carefully remove springform pan. Dust with confectioner's sugar (optional).
