Light, Fluffy, and Incredibly Easy to Make—this Japanese Che

• total tid: 3 hours 53 minutes

Ingredienser

1 ½ cups white chocolate chips (9 oz)

1 tbsp oil

8 oz light cream cheese softened cut into chunks

5 eggs (room temperature) separated

¼ tsp cream of tartar

Garnish

12 large strawberries hulled and sliced

2 tbsp strawberry or apple jelly slightly heated so spreadable

Fremgangsmåte

Add oil to chocolate and heat in the microwave on medium for about 1 minute until you can mix smoothly.

Add softened cream cheese and mix well.

Separate egg yolks and white in separate clean bowls.

Add yolks to chocolate mixture and blend well.

Beat egg whites until foamy, then add cream of tartar then continue beating until stiff peaks form.

6.Carefully fold whites into chocolate mixture until blended, do not over mix.

Pour into s 9” springform pan lined with parchment paper and sprayed with oil.

Place cake into a larger pan, then place the larger pan into even a larger pan and fill that pan with water to form a water bath around the empty pan.

Carefully transfer to 350 F oven and bake for 35 – 40 minutes, until middle of cake is still just slightly wobbly. Shut off oven and leave cake in the oven for 15 minutes.

Remove and let cool then chill in fridge for at least 3 hours.

11.Garnish with halved strawberries and brush with strawberry or apple jelly. Top with icing sugar. Enjoy!