This Japanese cheesecake has a golden baked top with a fluffy soufflé-like texture. It's easy to make with cream cheese, melted white chocolate, egg yolks, and beaten egg whites to create its signature light and airy texture.
Ingredients
- 1 bar white chocolate , 4 ounce
- 0.5 cups cream cheese , softened
- 3 large eggs , separated
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
-
2
Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
-
3
Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
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4
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
-
5
Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Nutrition Facts
Per serving
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