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 gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed berries.
Provided by anna77
Categories World Cuisine Recipes Asian Japanese
Time 5h
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.
- Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.
- Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 8.9 g, Cholesterol 80.3 mg, Fat 11.2 g, Protein 4 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 8.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MD.mostofa Golam
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Sk Ali
[email protected]I'm not a huge fan of cheesecake, but this one was actually really good! The crust was the perfect combination of crunchy and crumbly, and the filling was creamy and smooth.
William Graham
[email protected]This cheesecake was easy to make and tasted great! I would definitely recommend it to others.
Bboyheart Breakarug
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! It was creamy and delicious.
Olawoye Damilola
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good.
Edwin Banuelos
[email protected]I've made this cheesecake several times and it always turns out great. I like to add a little bit of lemon zest to the filling for extra flavor.
Begashaw Beyene
[email protected]This is my go-to cheesecake recipe. It's always a crowd-pleaser and I love that it only takes 3 ingredients.
John Mason
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Ishaq Benghalia
[email protected]Not a fan. The texture was too dense and the flavor was bland.
Phiwokuhle Mbewana
[email protected]This cheesecake was incredibly easy to make and turned out perfectly! I used graham cracker crumbs for the crust and it was the perfect combination of sweet and tangy. I will definitely be making this again.