I love cheesecake. Who doesn’t? Heck, I have some lactose intolerant friends who are willing to suffer the consequences just to have a slice of cheesecake. But have you ever tried a Japanese style cheesecake? Where I’m from, a Japanese style cheesecake shop opened up and it became the talk of the town… everyone loved it! Japanese style cheesecake is quite different than western style cheesecake in that it’s much lighter and airier. [googlead]If you’ve ever tried it, you know how delicately delicious this melt-in-your-mouth treat can be! But did you know how easy it is to make? Thanks to this video tutorial by Ochikeron, you can make one at home using only 3 ingredients! Seriously, if you haven’t already tried a Japanese stye cheesecake, do yourself a favour and give this easy recipe a shot!
- 3 eggs 120g (4.3oz.)
- white chocolate 120g (4.3oz.)
- cream cheese *softened
- Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
- Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then 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. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
- Add 1/3 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 (in this way, the cake can slide down when it shrinks, so you can prevent the cake from 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 (338F) for 15 minutes, 160C (320F) 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.