3-Ingredient Cheesecake
This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs and white chocolate to make this easy dessert! Serve as is or with a drizzle of pureed berries.
Ingredients
Makes: 1 cheesecake
- 3 eggs, separated
- 115g white chocolate
- 115g cream cheese
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Line the bottom of a 23cm springform cake tin with baking paper.
- Melt the chocolate in a double boiler or in the microwave, allow to cool slightly. Then mix in the cream cheese and egg yolks.
- Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture.
- Pour the mixture into the lined tin and bake for 15 minutes in preheated oven. Lower the temperature to 150 degrees C and bake for a further 15 minutes. Turn the oven off but leave the cheesecake in the oven for a further 15 minutes.
- Remove the cheesecake from the oven; allow to cool completely at room temperature and then store (for up to a few days) in the fridge. This cheesecake is best when it has been chilled for a while in the fridge.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (2)
The tools to achieve a perfect cut of this dish! You're welcome(: https://www.kickstarter.com/projects/1484676071/3-futuristic-kitchen-gadgets-that-break-traditions - 06 Jul 2017
Does anyone know if you can sub dark choc for white? Haven’t tried either yet. - 01 Jun 2018 (Review from Allrecipes USA and Canada)