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
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MD.mostofa Golam
g.m@gmail.comThis cheesecake was a bit too dense for my taste, but the flavor was good.
Sk Ali
ali_s38@aol.comI'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
g.w61@hotmail.co.ukThis cheesecake was easy to make and tasted great! I would definitely recommend it to others.
Bboyheart Breakarug
bboyheartb@yahoo.comI followed the recipe exactly and my cheesecake turned out perfect! It was creamy and delicious.
Olawoye Damilola
damilolao22@hotmail.comThis cheesecake was a bit too sweet for my taste, but overall it was still good.
Edwin Banuelos
b@gmail.comI'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
b.b43@hotmail.comThis is my go-to cheesecake recipe. It's always a crowd-pleaser and I love that it only takes 3 ingredients.
John Mason
john_mason@hotmail.comI made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Ishaq Benghalia
benghalia-i@aol.comNot a fan. The texture was too dense and the flavor was bland.
Phiwokuhle Mbewana
m@gmail.comThis 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.