The 3-ingredient Japanese cheesecake millions of people have been talking about

Everyone’s been talking about this recipe lately and now we bring it to you in all its three-ingredient glory. If
Recipes

Everyone’s been talking about this recipe lately and now we bring it to you in all its three-ingredient glory.

If you want an easy dessert that’s easy to prepare and tastes great, you’ll be blown away by this!

In the last few weeks, this recipe has gone psycho online, with nearly 3.5 million views on Youtube.

Ingredients

  • 3 eggs
  • 120g white chocolate
  • 120g cream cheese

 

Method

  1. Preheat the oven to 170C. Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.
  2. Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60C). Add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
  3. In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue). *If it’s thick enough, you can turn the bowl upside down without it sliding out.
  4. Add 1/3 of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue 1/2 at a time and mix well.
  5. Rub some oil/butter on parchment paper to prevent cracking. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
  6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C for 15 minutes, 160C for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
  7. When it is done, place the cake pan on a wire rack to cool completely. Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired.

    • Shelagh Hampson

      yes we watched that show – it’s been on before- very interesting result – I guess if we just have the fat/sugar combination foods now and again as a “treat” – and keep to the “good fats” which interestingly they didn’t talk about.

  1. Joollz Bodhikeeper

    If you haven’t tried it, you don’t know what you’re missing! I have made it & it is absolutely sublime (I have a passionate chef’s page). I don’t love sweets (especially overly sweet ones) but Friday night is the one night I do make something sweet (for an end of working week treat). I much prefer savoury instead but this lovely cheesecake has changed my mind about that. My hubby said he doesn’t ever want to eat any other cheesecake now, it is that good! I did “tweak” this recipe ever so slightly by adding an extra egg (4 instead of 3) so I had more puffy egg whites/meringue mixture & 125g cream cheese rather than 120g. I also added a teaspoon of pure vanilla extract & a teaspoon of my favourite Italian Amaretto Liqueur which was fabulous. It definitely was NOT bland, was light & was like a Souffle custard cheesecake. It was also VERY EASY to make. I have been asked to make it again this week & I can’t wait.

    • Joollz Bodhikeeper

      Do try it! It is not a high rise cake & it won’t feed an army & as mentioned, adding the extra egg plus the vanilla & Amaretto was perfect. It just gave it a bit more intensity & more puffy meringue & who doesn’t love that? I reasoned to myself that is why this cake is referred to by the Japanese as “Cotton Souffle” which I think refers to the airyness of “cotton wool”.The white cooking chocolate is superb in it & there is no extra added sugar in the recipe. I bought the Coles generic white cooking choc & the Coles brand spreadable cream cheese. It was edible heaven for my hubby & myself. It is just so smooth, light & you will want to lock yourself in a closet somewhere so you can scoff the lot by yourself! 😀

    • Gai Mikkelsen

      I was Also going to make it but couldn’t get the proper recipe :,; THANKNS 4 sharing looks yummy & also gluten free too I think

    • Jan  

      Good when you can make it work for you. Well done.

  2. Jools Goss

    Ingredients

    3 eggs
    120g white chocolate
    120g cream cheese

    Method

    Preheat the oven to 170C. Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.
    Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60C). Add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
    In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue). *If it’s thick enough, you can turn the bowl upside down without it sliding out.
    Add 1/3 of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue 1/2 at a time and mix well.
    Rub some oil/butter on parchment paper to prevent cracking. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
    Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C for 15 minutes, 160C for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
    When it is done, place the cake pan on a wire rack to cool completely. Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired.

  3. Joollz Bodhikeeper

    It was so delicious I actually stopped mid-spoon to take a photo for my foodie page. It has had a huge “thumbs up” from my members on it.

    • Andrea Steinmacher Martens

      Yes, I’ve had Japanese cheesecake before. It’s not bad but I like the American style better. Japanese “baked cheese” is kind of just OK. But I don’t like white chocolate so maybe that’s why.

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