This is a Japanese cheesecake which is so light that it seems a little like a souffle. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! This cheesecake tastes best after it has been chilled for a a few hours in the fridge. It keeps in the fridge for a few days. Serve as is or with a drizzle of pureed berries.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
4 hrs 15 mins
total:
5 hrs
Servings:
8
Yield:
1 9-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.

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  • Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.

  • Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.

  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.

  • Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

Nutrition Facts

151 calories; protein 4g 8% DV; carbohydrates 8.9g 3% DV; fat 11.2g 17% DV; cholesterol 80.3mg 27% DV; sodium 78.8mg 3% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2018
It's amazingly light and fluffy! I found this recipe and served this to a couple friends a few months ago... who still talk about it to this day! It's highly recommended~ Read More
(12)

Most helpful critical review

Rating: 3 stars
05/04/2019
It was good and we've made it a couple of time Read More
(1)
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/09/2018
It's amazingly light and fluffy! I found this recipe and served this to a couple friends a few months ago... who still talk about it to this day! It's highly recommended~ Read More
(12)
Rating: 5 stars
07/31/2018
this was delicious - light and airy and with only 3 ingredients can't beat the ease... Read More
(7)
Rating: 5 stars
08/21/2018
Light and fluffy! Not hard at all either, I rather enjoyed it Read More
(6)
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Rating: 5 stars
03/14/2019
I’m not a fan of white chocolate so I substituted regular and it turned out fabulous! Read More
(4)
Rating: 4 stars
04/22/2019
My gluten-free guest liked it. (I put sugared strawberries and whipped cream on top) I think if I made it again, I would find a smaller springform pan. It was only about an inch thick. Read More
(4)
Rating: 5 stars
02/11/2019
I added a hint of lemon to it and it was fantastic! Read More
(3)
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Rating: 5 stars
09/19/2020
This turned out fantastic, and was very simple and easy to make (unless you are like me, and decided to beat the egg whites by hand). I made 11 servings (the next step up that required a whole egg ratio) and filled 12 ramekins and basically made cheesecake cupcakes. They turned out great, and the middles deflated slightly so they could hold more of the berry sauce I made to go with them. Would have been even better with a bit of crushed grahm cracker at the bottom. Read More
(1)
Rating: 3 stars
05/04/2019
It was good and we've made it a couple of time Read More
(1)
Rating: 3 stars
12/16/2019
A decent recipe but this is absolutely not a Japanese cheesecake Read More
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