recipe

3 Ingredient Japanese Cheesecake: the effortless recipe for a light dessert

Total time: 40 Min
Difficulty: Low
Serves: 6 people
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By Cookist
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Ingredients
Large eggs
3
white chocolate chips
4 ounces
Cream Cheese
4 ounces

Cheesecake with only 3 ingredients? You heard that right! 3 ingredient Japanese cheesecake is the incredible recipe every cheesecake lover should know. Similar to the classic Japanese cheesecake, it's a light and fluffy dessert with a spongy texture but with all that rich creaminess of the traditional cheesecake. This airy cake melts in your mouth and has a beautiful lightly sweet taste. It's a fantastic dessert when you're in the mood for something simple, elegant, that requires little work.

How to Make 3-Ingredient Japanese Cheesecake

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Preheat your oven to 340°F. Grease a springform pan, including the sides, then line it with parchment paper. Crack the eggs and separate the yolks from the whites.

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Melt the chocolate in the microwave, using 20-second intervals until completely smooth. Stir occasionally.

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Whisk in the cream cheese. Add the eggs, and combine until the mixture is smooth.

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Using a handheld electric mixer, beat in the egg whites on High, until they form stiff peaks.

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Scoop one-third of the egg whites into the cream cheese mix, folding to just combine. Repeat twice.

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Pour the batter into your springform cake pan. Tap the pan gently but firmly to remove air pockets.

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Pour ½-inch of water into a large baking pan. Wrap the bottom of your springform pan with 4 to 5 layers of tin foil, then place in the water bath.

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Bake for 15 minutes, then lower the heat to 320°F and bake the cheesecake for another 15 minutes. Remove the pan from the oven and allow the cake to cool completely.

Notes

– Use a 6-inch springform cake pan for this recipe. Because this cake will rise, look for a springform that is at least 3-inches tall.

– Make sure your bowl and utensils are completely clean and oil and grease-free. If there's any residue on your tools, you'll have trouble whipping your egg whites to form a peak.

– To avoid cracking your cheesecake, make sure your pan is well-greased.

– You can add a little lemon juice or flavored extracts like vanilla or almond to put your own spin on the recipe.

– While you can enjoy your 3 ingredient Japanese cheesecake after it has initially cooled, it tastes best when allowed to set in the fridge for a few hours before.

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