Embark on a baking journey that is as easy as it is rewarding with our Ultimate Three-Ingredient Cheesecake: A Light and Airy Delight. This cheesecake is a feast for the senses, light as a feather, and brimming with a delicate flavor that will have you reaching for seconds. Resembling a soufflé in its fluffiness, it’s a minimalist version of the traditional Japanese cheesecake. Its straightforward, three-ingredient formula is perfect for beginners in the baking world or those looking for a quick and simple dessert fix.
- 3 eggs
- 120g (4.3oz.) white chocolate
- 120g (4.3oz.) cream cheese, softened
Kickstart your baking adventure by preheating the oven to 170°C (338°F). In the meantime, separate the eggs, placing the egg whites in a large bowl. Keep the egg whites refrigerated until you’re ready to use them.
Break the white chocolate into pieces and place them in a large bowl. Create a double boiler by placing this bowl over a pot of hot water. The gentle heat will melt the chocolate, turning it into a silky, smooth mixture.
To the molten chocolate, add the softened cream cheese. Stir until they meld into a homogeneous, creamy mixture. Once blended, remove the bowl from the double boiler.
Incorporate the egg yolks into the chocolate-cream cheese mixture, ensuring they are fully incorporated.
Retrieve the egg whites from the refrigerator. Using an electric mixer, whip them until firm peaks form. This means the egg whites will hold their shape even when the bowl is turned upside down.
Gradually fold in a third of the meringue into the cream cheese batter. Repeat this step until all the meringue is used up, making sure it’s thoroughly mixed each time.
Line a round cake pan (15cm or 6-inch) with parchment paper. For a neat trick, lightly oil the parchment paper so that the cake can slide down as it shrinks, preventing any cracks.
Pour the batter into the lined pan, then lightly drop the pan onto the counter. This step will help get rid of any air bubbles in the batter.
Place the cake pan on a baking sheet, pouring some hot water into the sheet. This water bath will ensure even, gentle cooking.
Bake the cheesecake at 170°C (338°F) for 15 minutes. Then, reduce the temperature to 160°C (320°F) and bake for another 15 minutes. Finally, turn off the oven and let the cheesecake bake from the residual heat for 15 more minutes.
Once baked, place the cake pan on a wire rack, allowing the cheesecake to cool completely. You can serve it immediately or let it chill in the fridge before serving.
Whether served as a luxurious dessert at the end of a meal or enjoyed as a sweet afternoon indulgence, this Ultimate Three-Ingredient Cheesecake: A Light and Airy Delight is a treat for the senses. With its simple ingredients and easy steps, this recipe will make you a star baker in no time. Happy baking!