This Japanese cheese cake is prepared with only 3 ingredients and the result is a sweet, fluffy and smooth with a delicate flavor of cheese and white chocolate.
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Ingredients4 portions
Preparation
Preheat the oven to 170 ° C.
Melt the white chocolate in the microwave at 20-second intervals.
Beat the cream cheese a little and add the melted chocolate. Mix very well.
Separate the yolks from the whites, and add the yolks to the cheese and chocolate mixture, beating well until they are integrated.
Beat the whites to the point of nougat, mix with the preparation of the cream cheese, with enveloping movements.
Pour the mixture into a mold previously lined with waxed paper, and place it on a tray to which you will add hot water (1-2 fingers of water).
Put the tray with the mold in the oven for 15 minutes. After this time, lower the temperature to 160º and leave 15 minutes more. Finally, turn off the oven and leave the mold in another 15 minutes.
Then remove the mold and let it cool before unmolding.
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