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 dessert! Serve as is or with a drizzle of pureed berries.
1 person made this
Makes: 1 cheesecake
3 eggs, separated
115g white chocolate
115g cream cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Line the bottom of a 23cm springform cake tin with baking paper.
Melt the chocolate in a double boiler or in the microwave, allow to cool slightly. Then mix in the cream cheese and egg yolks.
Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture.
Pour the mixture into the lined tin and bake for 15 minutes in preheated oven. Lower the temperature to 150 C / Gas 2 and bake for a further 15 minutes. Turn the oven off but leave the cheesecake in the oven for a further 15 minutes.
Remove the cheesecake from the oven; allow to cool completely at room temperature and then store (for up to a few days) in the fridge. This cheesecake is best when it has been chilled for a while in the fridge.