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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kena kebede
[email protected]This cheesecake is a bit too dense for my taste, but I think it would be perfect for someone who likes a cheesecake with a lot of body.
lyanna Manuel
[email protected]I love the creamy texture of this cheesecake. It's so smooth and rich.
Jiban Limbu
[email protected]This cheesecake is a great way to use up leftover cream cheese. It's a delicious and easy dessert that's perfect for any occasion.
Faiz Ullah
[email protected]I'm impressed with how easy this cheesecake was to make. It's a great recipe for beginner bakers.
Uma Chapagain
[email protected]This cheesecake is a bit too tangy for my taste, but I think it would be perfect for someone who likes a tart cheesecake.
Barako Wario
[email protected]I would have liked this cheesecake more if it had been baked a little longer. The center was a little too soft for my taste.
INDIA Jansen
[email protected]This cheesecake is a great value for the money. It's a large cheesecake that's perfect for a party or a special occasion.
Sana Waseem
[email protected]I'm not a big fan of cheesecake, but I actually enjoyed this one. It's not too heavy or rich, and the graham cracker crust is a nice touch.
Yohanes assefa
[email protected]This cheesecake is good, but it's not the best I've ever had. I think it could use a little more flavor.
Modhur Ma
[email protected]I was disappointed with this cheesecake. It was too dense and dry for my liking. I think I'll stick to my usual cheesecake recipe.
Valerian Odogwu
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good. I might try reducing the amount of sugar next time.
Maruf Mirdha
[email protected]I love the simplicity of this cheesecake recipe. It's a great way to use up leftover cream cheese, and it's always a crowd-pleaser.
Byron Brown
[email protected]This cheesecake is a little on the dense side, but I actually prefer it that way. It's very rich and satisfying, and a little goes a long way.
Marcia Boois
[email protected]I was looking for a cheesecake recipe that didn't require a water bath, and this one fit the bill perfectly. It baked up beautifully and didn't crack at all.
Jose Medina
[email protected]This cheesecake is a great make-ahead dessert. I made it the day before I needed it, and it was even better the next day. The flavors had time to meld together, and the texture was perfect.
AFAQ BAHTTI
[email protected]I've made this cheesecake several times now, and it's always a hit. I love that it's so versatile - I've added different fruits, nuts, and even chocolate chips to it. It's always delicious.
Jenny Dalrymple
[email protected]This cheesecake is so easy to make, even for a beginner baker like me. It's a great recipe for a quick and easy dessert that's still impressive.
ranjit magar
[email protected]I was skeptical about a 3-ingredient cheesecake, but I was pleasantly surprised! It's not as rich as a traditional cheesecake, but it's still very satisfying. I loved the tangy flavor of the cream cheese and the smooth texture.
Abdullah Raheel
[email protected]This cheesecake was a breeze to make and turned out absolutely delicious! It's so creamy and flavorful, and the graham cracker crust is the perfect complement. I'll definitely be making this again for my next party.