Japanese Cheesecake

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READY IN: 150hrs
Recipe by Andrea R.

3 ingredient cheesecake

Ingredients Nutrition

Directions

  1. Crack and separate the eggs.
  2. keep the yolks to one side.
  3. chill the white for as long as possible before using them.
  4. Preheat the oven to 170°C.
  5. Use a double boiler with water in the bottom pan.
  6. melt the chocolate until it is a smooth paste.
  7. Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted.
  8. add the cream cheese to the chocolate.
  9. stirring cream cheese well and allow it to soften with the heat and mix smoothly into the chocolate.
  10. add the three egg yolks which were separated out earlier and mix them in well to the chocolate and cream cheese mixture.
  11. add one-third of the egg white mixture,.
  12. gently fold it into the cream cheese and chocolate.
  13. Repeat with each one-third of the egg white mixture.
  14. work gently and slowly until the mixture is smooth at each stage.
  15. Put the mixture into a well-oiled pan.
  16. When the mixture is in the pan, gently lift up and then drop the pan.
  17. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.
  18. the water does not touch the cake mixture, rather, it creates a moat around the cake tin.
  19. bake the cake at 170°C for 15 minutes.
  20. reduce the heat to 160°C for a further 15 minutes.
  21. switch the oven off but leave the cake inside for a final 15 minutes.

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