Three ingredient Japanese cheesecake
Ingredients
- 255g white chocolate
- 255g cream cheese
- 6 large eggs
Utensils
- bowl
- blender
- baking pan
- baking paper
- aluminium foil
- oven pan
Instructions
- Break the chocolate into pieces and place in a bowl.
- Melt in a water bath, stirring until dissolved.
- Mix the chocolate and cream cheese together, allow to cool slightly.
- Separate the yolks from the whites.
- Fold the egg yolks into the chocolate mixture.
- Beat the egg whites with a mixer to a stiff foam.
- Gradually add to the chocolate mixture, beating gently each time.
- Line the bottom and sides of the baking tin with baking paper.
- Wrap the outside with aluminum foil , so that no liquid can get into the tin when baking.
- Pour the batter into the tin, distributing it evenly.
- Put the baking tin in another, larger baking tin or bowl.
- Pour in warm water so that it is about halfway 40-45 minutes at 175 °C.
- Switch off the oven and let the cheesecake stand with the oven door open for about 15 minutes.
- Place the finished cheesecake on a cake plate, 4- 6 Chill in the fridge for hours.
A baking pan with a diameter of 20 cm is ideal for the cheesecake.
