3 Ingredient Japanese Cheesecake
Light and airy Japanese cheesecake can be made with just 3 ingredients!
Ingredients
- 3 large eggs
- 4 oz white chocolate chips, I used Nestle chips for easy melting
- 4 oz full fat cream cheese, softened to room temperature
Instructions
- Preheat oven to 338°F. Grease and line a 6 inch round cake pan. I recommend using a one piece round cake pan (no removeable bottom) because this cake needs to be cooked in a water bath. Create 4 parchment paper handles that will allow you to lift the finished cake out easily (basically two long strips of parchment paper that will run down inside one side of the pan, across the bottom and up the opposite side of the pan. The two strips should cross and form an "X' in the at the bottom center of the pan. The strips should be placed underneath the parchment paper being used to line the cake. This way when your cake is finished, you can grip the four handles and lift your cake. I
- Separate your eggs. Keep the egg whites in the fridge until ready to use. Make sure your egg whites do not touch any oil, water or other ingredients or they will not whip up properly.
- Melt chocolate either over the stove or the microwave. For the stove you can use a double boiler, or melt the chocolate in a large glass bowl sitting on top of a simmering small pot of water. For the microwave method, microwave at 20 second intervals, stirring in between, until chocolate is completely melted and smooth.
- Add in the cream cheese and whisk until smooth. Add in the egg yolks and whisk until smooth.
- Beat your egg whites on high speed with an electric mixer until glossy, stiff peaks form. You should be able to hold your mixing bowl upside down without any of the meringue falling or dripping out.
- Add one third of the egg whites to your yellow batter. Gently fold in the egg whites with a spatula until just incorporated and there are no white streaks. Fold in another one-third. Fold in the final one-third.
- Pour batter into prepared cake pan. Tap the bottom of the pan a few times against a hard surface to get rid of air pockets.
- Create a water bath. To do this, find a pan that is slightly larger than your cake pan (like an 8 x 8 inch pan). Put your cake inside. Add 1/2 inch of water into a larger baking pan. Make sure your water level is not higher than 1/2 inch (use a ruler if possible).
- Place cake with the water bath into the oven. Bake for 15 minutes at 338F. Turn the heat down to 320F and cook for another 15 minutes. Turn off heat but leave the cake in the oven to cook for a final 30 minutes. Remove cake from oven and allow it to cool. Cake will shrink slightly while cooling. It can be served right away but it is best to let it set in the fridge for several hours to allow the cheese flavor and sweetness to fully develop. When the cake is first out of the oven, it will have a stronger egg flavor.
Notes
- Recipe slightly adapted from ochikeron.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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