是不是半夜看到這些就會有拉過小編狠揍一頓的想法（打不到~）
今天臨時有事回來晚了~
大家久等了 嘿嘿
睡著的就明天早上再看吧~
送上來自日本的ochikeron的配方，只用了三種原料，做法簡單到讓你目瞪口呆，吃到嘴裡的口感讓你口呆目瞪~
先看看視頻？
接下來看小編翻譯的中文配方和製作方法：
其實如果你有認真看視頻（雖然可能根本聽不懂說的是神馬），就完全能夠看懂這是怎麼操作的了，因為視頻拍的非常的詳細~
舒芙蕾芝士蛋糕 配方
全蛋：3個
白巧克力：120克
奶油芝士：120克
1、烤箱預熱至170℃/170℃。蛋黃和蛋白分開放在兩個玻璃碗中，並把蛋白放在冰箱冷藏（3~8℃，不要用零下的溫度冷凍啊），待使用時再取出，低溫利於此蛋糕的製作。（下圖）
2、白巧克力隔水（水溫60℃）加熱並適當攪拌至完全融化。加入室溫軟化的奶油芝士，拌至融在一起。
3、取出冰箱冷藏的蛋白，用手持電動攪拌器（家庭做法）或臺式攪拌機（餅房做法）攪打至乾性發泡——即便把盆倒置也不會掉下來的狀態（下圖）。
4、取1/3的蛋白放入「步驟2」中，拌勻後再把剩餘的蛋白分兩次加入並拌勻（不要大力攪拌，拌勻即可）。
5、裁一條比六寸圓形死底模具稍長的烘焙紙，刷上一薄層油之後鋪在模具內壁上（刷油的一面朝內），倒入蛋糕漿料。
6、烤模放在烤盤上，烤盤上倒入一些熱水，送入烤箱烘烤15分鐘，然後降溫至160℃/160℃再烤15分鐘，關掉溫度，讓它在烤箱裡繼續用餘溫燜15分鐘。（這期間都不要開烤箱）
7、出爐後自然冷卻至常溫。撒上糖粉，切開享受吧~
最後送上Ochikeron的原版配方↓
喜歡原版的客官裡邊請~
Soufflé Cheesecake
Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened
Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.
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