Go Back
–+ servings
Close-up of a slice of Japanese cheesecake lifted from the cake showing the airy top and creamy center

3-Ingredient Japanese Cheesecake

A light, airy cheesecake made with cream cheese, white chocolate, and eggs. It has a delicate soufflé-like texture with a creamy center and a lightly golden top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
rest time 3 hours
Total Time 4 hours 5 minutes
Servings: 8
Course: Dessert
Cuisine: Japanese
Calories: 237
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • the cheesecake
  • 7 ounces cream cheese 200 g
  • 7 ounces white chocolate 200 g
  • 5 eggs
  • For finishing
  • powdered sugar optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Heatproof bowl
  • Small saucepan or double boiler
  • 8-inch round cake pan
  • Parchment paper
  • Aluminum foil
  • Large baking tray or roasting pan

Method
 

  1. Preheat the oven to 325°F and line an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil.
  2. Melt the white chocolate until smooth, then let it cool slightly.
  3. Stir the cream cheese into the melted white chocolate until smooth.
  4. Separate the eggs. Add the yolks to the cream cheese mixture and mix until fully combined.
  5. In a clean bowl, beat the egg whites until stiff peaks form.
  6. Fold the whipped egg whites into the batter in batches until no large streaks remain.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Place the pan in a larger tray and add hot water around it to create a water bath.
  9. Bake for 40 to 50 minutes, until puffed and lightly golden with a gentle jiggle in the center.
  10. Turn off the oven, crack the door, and let the cheesecake cool inside for 15 minutes.
  11. Remove, cool completely, then chill for at least 2 to 3 hours before slicing.
  12. Dust with powdered sugar before serving if desired.

Nutrition

Calories: 237kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 95mgPotassium: 98mgSugar: 11gVitamin A: 565IUCalcium: 103mgIron: 0.6mg

Notes

  • Use room temperature cream cheese for the smoothest batter.
  • Fold the egg whites gently to keep the batter airy.
  • A water bath helps create the soft, delicate texture.
  • Chill before slicing for the cleanest pieces.
  • A little settling after cooling is normal.

Tried this recipe?

Let us know how it was!