3-Ingredient Japanese Cheesecake

From the kitchen of Carly

Silky, cloud-like Japanese cheesecake made from just white chocolate, cream cheese, and eggs. Baked in a water bath until the top sets while the center stays impossibly custardy. Three ingredients, pure magic.

3-Ingredient Japanese Cheesecake

Three ingredients and egg whites whipped to stiff peaks make this the lightest, most delicate cheesecake you'll ever cut into. White chocolate melts into cream cheese, then you fold in beaten egg whites and bake it in a water bath. The result is impossibly fluffy with just enough structure to slice clean. It's Japanese technique stripped to its essence.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 9 ozwhite chocolate
  • 8 ozcream cheese, room temperature
  • 6 largeeggs, separated, room temperature
  • 1A 8" round cake pan

Instructions

  1. Preheat the oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper, then cut a 21x5-inch strip of parchment, butter or oil it, and press it around the sides of the pan. Set the pan in the center of a large sheet of foil and fold the foil up over the outside walls so no water can sneak in during baking.

  2. Put the white chocolate in a medium heatproof bowl and melt it in the microwave in 20-second bursts, stirring between each (or set the bowl over a saucepan of barely simmering water and stir until smooth). Scrape the melted chocolate into a large bowl, stir in the cream cheese until the mixture is uniform, let it cool briefly, then add the egg yolks and stir to combine.

  3. In a separate large bowl, whip the egg whites on high speed with an electric mixer until stiff peaks stand up on their own. Stir a small portion of those whites into the chocolate mixture to loosen it, then gently fold in the rest in 2 additions, stopping as soon as no white streaks remain.

  4. Scrape the batter into the prepared pan and set the pan inside a baking dish or roasting pan. Pour warm water into the outer pan until it climbs halfway up the sides of the cake pan, then slide everything into the oven. Bake until the cheesecake is set, 40 to 45 minutes. Switch off the oven and leave the pan inside for another 15 minutes before moving it to a wire rack to cool completely. Once cool, unmold the cheesecake onto a platter and refrigerate until thoroughly cold, at least 4 hours or overnight.

Tips from the kitchen

  • Room temperature eggs are everything here, your whites won't reach proper stiff peaks cold. Fold the egg whites in two additions after lightening the chocolate mixture with a small portion first, this prevents deflating all that air at once.
  • The water bath is not optional, it keeps the gentle heat even and prevents the top from cracking. Wrap your pan in foil before it goes in the water to protect against drips.
  • Let it cool slowly in a turned-off oven for 15 minutes before moving it, this gradual temperature shift stops the center from sinking. Chill it completely overnight if you can, the texture sets up better cold.

Variations

  • Dark chocolate version, swap half or all of the white chocolate for chopped dark or semi-sweet, you'll get more depth and the cake stays just as light.
  • Matcha dusted top, sift matcha powder over the finished cake just before serving for a vegetal hint that won't overpower the delicate crumb.
  • Lemon or yuzu zest stirred into the chocolate mixture before folding in the whites, citrus brightens the richness without making it heavy.

Make ahead and storage

Keep it covered in the fridge for up to 4 days. It freezes well for up to a month, just wrap it carefully in plastic wrap and foil. Thaw in the fridge overnight before serving.