Japanese Cheesecake
Spoonsparrow Japanese cheesecake: The moist cheesecake consists of only three ingredients
Ingredients
- 4 eggs (medium size)
- 100 g white chocolate
- 100 g cream cheese
Instructions
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1.
Separate the eggs and place the egg whites in the freezer. Roughly chop the chocolate and melt it over a hot, non-boiling water bath. Let it cool slightly.
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2.
Whisk together the yolks and cream cheese, then add portions of the melted chocolate to the mixture. Mix well until a creamy batter forms.
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3.
Take the frozen egg whites out of the freezer and beat them. Whip the egg whites with salt into stiff peaks. Gently fold the meringue into the batter.
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4.
Pour the batter into a greased springform pan. Seal the outside of the pan with aluminum foil. Place the pan in the center of a baking sheet with an elevated rim, and fill the baking sheet with hot water.
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5.
Bake the Japanese cheesecake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes. Reduce the temperature to 160 °C (fan 140 °C; gas: level 2) and bake for another 15 minutes. Turn off the oven and continue baking in the residual heat for an additional 15 minutes. Remove and let cool.
