Most helpful positive review
It's amazingly light and fluffy! I found this recipe and served this to a couple friends a few months ago... who still talk about it to this day! It's highly recommended~Read More
Most helpful critical review
It was good and we've made it a couple of timeRead More
It's amazingly light and fluffy! I found this recipe and served this to a couple friends a few months ago... who still talk about it to this day! It's highly recommended~
this was delicious - light and airy and with only 3 ingredients can't beat the ease...
I’m not a fan of white chocolate so I substituted regular and it turned out fabulous!
Light and fluffy! Not hard at all either, I rather enjoyed it
My gluten-free guest liked it. (I put sugared strawberries and whipped cream on top) I think if I made it again, I would find a smaller springform pan. It was only about an inch thick.
I added a hint of lemon to it and it was fantastic!
It was good and we've made it a couple of time
This turned out fantastic, and was very simple and easy to make (unless you are like me, and decided to beat the egg whites by hand). I made 11 servings (the next step up that required a whole egg ratio) and filled 12 ramekins and basically made cheesecake cupcakes. They turned out great, and the middles deflated slightly so they could hold more of the berry sauce I made to go with them. Would have been even better with a bit of crushed grahm cracker at the bottom.
A decent recipe but this is absolutely not a Japanese cheesecake
it's good. not a form of Japanese cheese cake I'm familiar with but very good. kind of like a cheese cake pizza due to how flat and firm yet spongy it is ,though still has a good texture. was very yummy but also on the eggy side to taste. mine came out just like the picture but I used an 8 in pan. great tasty treat!
I made it in Dash egg bite cooker worked great ,Thanks