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 Japanese-style cheesecake made with just cream cheese, white chocolate, and eggs. Whipped egg whites and a gentle water bath give it a soft, airy texture.
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
  

  • 7 oz 200 g full-fat cream cheese
  • 7 oz 200 g white chocolate
  • 5 large eggs separated
Optional
  • Powdered sugar for dusting

Equipment

  • Electric hand mixer or stand mixer
  • Large clean mixing bowl
  • Heatproof bowl
  • Silicone spatula
  • Round cake pan
  • Parchment paper
  • Aluminum foil
  • Larger baking dish or roasting tray for water bath
  • Wire cooling rack

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Line the round cake pan with parchment and protect the exterior with foil for the water bath.
  3. Melt the white chocolate gently until smooth. Let cool slightly.
  4. Mix in the cream cheese until completely smooth.
  5. Separate the eggs.
  6. Add the egg yolks to the cream cheese mixture and stir until combined.
  7. Beat the egg whites in a clean bowl until stiff peaks form.
  8. Gently fold the whipped egg whites into the cream cheese mixture in batches.
  9. Pour into the prepared pan and smooth the surface.
  10. Place the cake pan in a larger baking dish and add hot water around it.
  11. Bake for 40–50 minutes, until puffed, lightly golden, and gently set.
  12. Turn off the oven, crack the door, and leave the cheesecake inside for about 15 minutes.
  13. Remove and cool completely.
  14. Chill before slicing.
  15. Dust with powdered sugar just 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!