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Light and Fluffy 3-Ingredient Cheesecake

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
300 min
SERVINGS
8 servings
Dessert Japanese
Light and Fluffy 3-Ingredient Cheesecake
Ingredients
  • 1 (4 ounce) bar white chocolate, chopped
  • 1/2 cup cream cheese, softened
  • 3 eggs, separated
Instructions
1
Firstly, preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Next, take some parchment paper and line the bottom of a 9-inch round springform pan with it.
2
Now, place the white chocolate in the top of a double boiler and fill it with simmering water. Stir the mixture constantly, using a rubber spatula to scrape down the sides and prevent burning, until the chocolate has fully melted. This should take around 5 minutes. Remove the mixture from the heat and let it cool down a bit.
3
In a separate bowl, mix together the cream cheese and egg yolks until they're thoroughly combined.
4
In a large bowl, beat the egg whites using an electric mixer until they become stiff and hold their shape.
5
Now, fold the cooled white chocolate mixture into the egg whites until they're well combined.
6
Pour the mixture into the prepared springform pan and bake in a preheated oven at 350 degrees Fahrenheit for 15 minutes.
7
Next, reduce the oven temperature to 300 degrees Fahrenheit and continue baking for another 15 minutes.
8
After you've finished baking, turn off the oven and let it cool down for 15 more minutes with the cheesecake still inside.
9
Remove the cheesecake from the oven and let it cool completely at room temperature, which should take around 1 hour.
10
Finally, chill the cheesecake in the refrigerator for about 3 hours before serving.