A super fluffy and soft chocolate Japanese cheesecake. This easy version only needs 3 ingredients!
Spray a round one-piece cake pan with cooking oil. Create handles with the parchment paper, so that you can remove the cake easily.
Separate eggs and place whites in the fridge. Melt chocolate in the microwave until smooth. Mix in cream cheese until fully smooth.
Whisk in egg yolks. In a separate bowl mix egg whites to form stiff peaks. Fold whites into yolk mixture, 1/3 at a time until incorporated.
Place cake in a water bath and bake for 55 min. Turn off oven but do not open the door. Leave the cake in the oven for one hour.
* This shortcut version tastes just like regular Japanese cheesecake.
* This cake tastes best after it is refrigerated for several hours.