My version of the THREE Ingredient Japanese Cheesecake


Again, I saw this recipe from the internet.  Actually, I look at photos first before I decide whether I want to try a recipe.  No photo, no trying for me.  This cheesecake has hundreds of photos and hundreds of recipes in the internet.  Take your pick, I chose this one, and with a bit of my personal tweaking, it was a success the first time I made it.  It is very delicate, very light, and very Japanese 🙂

What you need:

3 Extra Large eggs

120 grams cream cheese, room temperature and cut into four

120 grams white chocolate

What you need to do:

Preheat your oven to 170 deg C (fan forced).

Spray oil in a 6 inch round cake pan (yes, this is a small cake).  Line the bottom and sides with wax paper.  Then spray oil on the wax paper.  This would help the cake slide downwards and prevent cracking too much on top.  Mine did but just a bit.  Set aside.

Separate your eggs.  Place your egg whites in a mixing bowl and refrigerate while doing the next steps.  Place the egg yolks in a small bowl and set aside.

In a heatproof bowl on a saucepan filled with simmering water on low to medium heat, gently melt your white chocolate while stirring.  High heat could cause your white chocolate to seize.  When the chocolate has melted, add the cream cheese one piece at a time and continue stirring until smooth.  Turn off heat, and stir in the egg yolks.  Set aside.

Get your egg whites from the fridge and beat until stiff peaks form.  The stiff whites should not fall off the bowl if you tip the bowl upside down.  Spoon half the white mixture onto your yolk mixture and gently mix together using a whisk.  Then in a thin stream, gently fold in the yolk/white mixture onto the remaining white mixture with the whisk until combined.  Pour the batter onto the prepared pan.  Tap the pan gently onto your counter to set the bubbles.

Place the pan onto a baking tray.  Pour boiling water on the tray (not onto the pan!) until it reaches about a third of an inch high.

Bake for 15 minutes, then lower the temperature of your oven to 150 deg C and bake for a further 15 minutes.  Turn off heat, and leave in the oven for another 15 minutes.  Take out, let it cool on a wire rack before transferring to a plate.  Sprinkle with sifted icing sugar.  Serve.


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