Japanese Cheesecake

4.60 (25)
⏱ 300 mins 🍽 ['8', '1 (9-inch) cheesecake'] 🌶 japanese 🏷 Dessert

This Japanese cheesecake is a wonderfully light and airy dessert. It requires only three main ingredients: cream cheese, white chocolate and eggs. The method involves melting the chocolate, blending it with cream cheese and yolks, then carefully folding in whisked egg whites. After baking with a specific temperature change, it is cooled and chilled to set, resulting in a delicate and irresistible cake perfect for any occasion.

Japanese Cheesecake

Ingredients

  • 1 (4 ounce) bar white chocolate, chopped
  • 0.5 cup cream cheese, softened
  • 3 eggs, separated

Method

  1. Heat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by lining its base with parchment paper.
  2. Melt the chopped white chocolate in a double boiler set over simmering water, stirring often for about 5 minutes. Take it off the heat to cool a little, then stir in the softened cream cheese and egg yolks until smooth.
  3. Use an electric mixer to whisk the egg whites in a large bowl until they form stiff peaks. Gently fold the cooled chocolate mixture into the whites. Transfer this batter to your lined pan.
  4. Bake the cheesecake for 15 minutes at 350 degrees F (175 degrees C). Then lower the oven temperature to 300 degrees F (150 degrees C) and bake for another 15 minutes. Switch the oven off and let the cake sit inside for 15 more minutes.
  5. Take the pan from the oven and let the cheesecake cool fully at room temperature, which takes about 1 hour. For serving, refrigerate it until thoroughly chilled, for approximately 3 hours.

Nutrition (per serving)

Calories151 kcal
Fat11 g
Sugars9 g
Protein4 g
Sodium79 mg

Recipe details

CategoryDessert
Cuisinejapanese
Authoranna77