Japanese cheesecake with only 3 ingredients!

The Japanese cheesecake or Japanese cheesecake is a simple dessert to prepare because in this case the recipe has only 3 ingredients and the result is spectacular. White chocolate, cheese spread and eggs, that's all Japanese cheesecake needs.

To be honest, this cheesecake is not the original Japanese cheesecake called Japanese Cotton Cheesecake, which is well known in Japan and that, if you have visited that country, you surely have tried it, just like the famous Doraemon dorayaki. Below we show you a video where they explain in detail how the original Japanese cheese cake is made, but this time we wanted to focus on a recipe that has gone viral on the web since it was published by a Japanese Youtuber, Ochikeron, and It has only 3 ingredients, since it has replaced the original ingredients with white chocolate and cream cheese.

The rest of the process if you see the two videos is very similar, it is about assembling the egg whites until stiff of snow trying to mix them with the rest of the ingredients with enveloping movements so that a souffle type mixture is left that is what gives this spongyness to this Japanese cheesecake

At home we have prepared this Japanese cheese cake on so many occasions that we have already lost count, and the truth is that everyone likes it. You can eat it as it comes out or sprinkle it with icing sugar or with any jam on top.

With the measures a small cheesecake comes out, but you can double the ingredients and something bigger will come out. With the ingredients specified in the recipe you have to use a mold of approximately 15cm if you want to leave a cake of spongy cheese and high like this.

The Japanese cheesecake has a mousse-like texture and its flavor is a mixture of cheese and white chocolate that both young and old will like. Do not hesitate to prepare it for your next celebration, or when you want to give yourself a little treat, it sure becomes your favorite sweet.

Japanese Cheesecake Ingredients:

    120g white chocolate
    120g spreads cheese type Philadelphia
    3 eggs

How to make Japanese cheesecake:

We separate the yolks from the whites and place the whites in the refrigerator until they are used.

Melt the white chocolate in the water bath (we can also melt it in the microwave with intervals of 20 seconds and stirring until it melts), mix well.

Next we add the cream cheese and with a spoon we mix well until both ingredients are completely united. Remove the bowl from the saucepan and let the mixture cool.

Preheat the oven to 170º, pour two fingers of water in the oven tray.

We add the 3 yolks. Mix well until all the ingredients are integrated.

We mount the egg whites until stiff (you will know that they are mounted on the verge of snow when you turn the bowl and the whites do not fall), add 1/3 of the whites until stiff to the mixture of white chocolate and cheese , and mix with enveloping movements. Then we add the remaining 2/3 and mix again with enveloping movements. We reserve

Prepare a 12 cm mold with a little butter or margarine and pour the preparation with a few small strokes on the table so that no air bubbles are trapped in the mixture. We can also use greased baking paper in the mold to further facilitate demolding.

We take to the oven and bake at 170º heat up and down for 15 minutes. After the time we lower the temperature to 160º and bake for another 15 minutes. When the cooking time is over, we turn off the oven and leave the cake inside the oven with it turned off for another 15 minutes.

Remove the mold from the oven. We leave the cake a few minutes inside the mold and then carefully unmold on a rack to cool completely.

This Japanese cheesecake is delicious by itself, although you can also sprinkle some icing sugar on top or accompany it with an ice cream ball for example.