This Japanese cheesecake is made with just 3 ingredients and the result is a sweet, fluffy, and soft dessert with a delicate flavor of cheese and white chocolate.
Melt the white chocolate in the microwave in 20-second intervals.
Beat the cream cheese a little and add the melted chocolate. Mix very well.
Separate the egg yolks from the egg whites, and add the yolks to the cream cheese and chocolate mixture, beating well until combined.
Beat the egg whites until stiff peaks form, then mix with the cream cheese preparation, using folding movements.
Pour the mixture into a mold previously lined with parchment paper, and place it in a tray to which you will add hot water (1-2 fingers of water).
Place the tray with the mold in the oven for 15 minutes. After this time, lower the temperature to 160º and leave for another 15 minutes. Finally, turn off the oven and leave the mold inside for another 15 minutes.
Then take out the mold and let it cool before unmolding.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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