This 3-ingredient cheesecake recipe was something I originally discovered on Pinterest.
I couldn’t believe this equation could actually work:
Cream cheese + eggs + white chocolate = fluffy soft cheesecake!
I had to try it and was blown away by how easy this was to make and most importantly how delicious it was.
The texture of this cheesecake is similar to a soufflé and has a fluffy texture when warm.
It has to be seen to be believed.
This cheesecake is best served warm and fresh; the texture will be light and airy like a soufflé.
After cooling the texture is slightly denser and more cheesecake-like but warming a slice briefly in the microwave seems to help return it to a soft, soufflé-like texture.
The original recipe called for half of the ingredients I’ve mentioned in this recipe but mine makes 1 x 18cm diameter cheesecake; enough for 8 dessert slices.
This cheesecake is baked in a water bath and the key to getting this recipe right is the heat of your oven.
For the first 30 minutes I have the oven set at 170’c fan forced, then I reduce the temperature to 150’c for another 20 minutes then I switch the oven off and leave the cheesecake in there for a further 10 mins. All in all, the cheesecake bakes for about 1 hour.
Slide a skewer into the centre of the cake to test if it is cooked. The skewer should come away with some soft crumbs but not wet.
If the batter is still runny after an hour it means that your oven wasn’t hot enough to begin with.
I would leave the cake in the oven with the oven turned off until it cools down completely. This will allow the cake to continue cooking with the residual heat.
This might take some practice because all ovens are different. It pays to keep a close eye on it the first few times you make this and adjust the temperature as necessary.
I serve my cheesecake with cream and sometimes with fruit.
So far I’ve made this as a birthday cake and as a Christmas dessert cake.
Sometimes I substitute the white chocolate for dark chocolate and get a similar result only with a rich chocolate colour and flavour.
I have found that some people prefer this because the original recipe below does taste a little bit eggy after it’s cooked.
If you object to the eggy flavour you might want to consider swapping white chocolate for an equivalent amount milk or dark chocolate in this recipe. It still works and it’s still delicious.
3 Ingredient Cheesecake Recipe
Yields 8 dessert slices
250g softened full fat cream cheese
250g white chocolate (buttons or chopped blocks)
6 eggs, separated
- Prepare an 18-20 cm springform cake tin. Sit the cake tin on a sheet of tin foil and wrap the edges of the foil up and around the sides of the tin forming a watertight seal.
- Grease and line the cake tin with baking paper.
- Preheat the oven to 190’c (170’c fan forced).
- In a double boiler or a heat proof bowl set over simmering water, melt the white chocolate until smooth and creamy.
- Add the softened cream cheese and mix together with a spatula or wooden spoon to form a smooth mixture.
- Allow the mixture to cool for 5 – 10 minutes then add the egg yolks and mix to combine.
- In a separate bowl whisk the egg whites with an electric or stand mixer until medium peaks form.
- Gently fold the egg whites into the white chocolate mixture 1/3 at a time until just combined. Don’t overbeat.
- Pour the mixture into the prepared cake tin and smooth the top.
- Gently tap the cake tin on the bench top to release any large air bubbles.
- Place the cake tin into a larger oven tray with deep sides. Fill the oven tray with enough freshly boiled water from the kettle until it reaches half way up the side of the cake tin.
- Place the oven tray into the middle rack of a preheated oven set at 190’c (170’c fan forced) for approx. 30 minutes then reduce the heat to 170’c (150’c fan forced) for another 20 minutes then switch the heat off completely and leave the cheesecake in the oven for a further 10 minutes.
- You may wish to slide a skewer into the centre of the cheesecake to test if it has finished baking.
- The centre should be set and only slightly wobbly. The skewer should come away with some fine crumbs but not wet or gooey.
- Remove the oven tray from the oven and gently take the cake tin out of the water bath.
- Allow the cake to rest for a further 5 minutes before gently transferring it to a cake stand or serving platter.
- Dust with icing sugar and serve with whipped cream.