3-Ingredient Cheesecake

Name: 3-Ingredient Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 5 h
Yield: 1 9-inch cheesecake
Ingredients: 1 (4 ounce) bar white chocolate, chopped; ½ cup cream cheese, softened; 3 eggs, separated

Rating: 4.5 stars

26 Ratings
28 Reviews
11 Photos

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.

By anna77

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:

15 mins

cook:

30 mins

additional:

4 hrs 15 mins

total:

5 hrs

Servings:

Yield:

1 9-inch cheesecake

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (4 ounce) bar white chocolate, chopped
½ cup cream cheese, softened
3 eggs, separated

Directions

Step 1
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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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

Nutrition Facts

Per Serving:

151 calories; protein 4g; carbohydrates 8.9g; fat 11.2g; cholesterol 80.3mg; sodium 78.8mg. Full Nutrition

Reviews (28)

Most helpful positive review

Mrs Sabrina Fisher

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

Helpful

(14)

Most helpful critical review

AllenCooks

05/04/2019

It was good and we've made it a couple of time Read More

Helpful

(3)

26 Ratings

5 star values: 18
4 star values: 4
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mrs Sabrina Fisher

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

Helpful

(14)

Marianne

07/31/2018

this was delicious - light and airy and with only 3 ingredients can't beat the ease... Read More

Helpful

(9)

MelissaGG

03/14/2019

I’m not a fan of white chocolate so I substituted regular and it turned out fabulous! Read More

Helpful

(8)

RayLeeMental

08/21/2018

Light and fluffy! Not hard at all either, I rather enjoyed it Read More

Helpful

(6)

Sherry Page

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

Helpful

(5)

Chef James III

02/11/2019

I added a hint of lemon to it and it was fantastic! Read More

Helpful

(4)

AllenCooks

05/04/2019

It was good and we've made it a couple of time Read More

Helpful

(3)

Jay? Lowry

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

Helpful

(1)

patty villeneuve

12/16/2019

A decent recipe but this is absolutely not a Japanese cheesecake Read More

More Reviews

Reviews for Photos of 3-Ingredient Cheesecake

1 of 28

All Reviews

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~

this was delicious - light and airy and with only 3 ingredients can't beat the ease...

I’m not a fan of white chocolate so I substituted regular and it turned out fabulous!

Light and fluffy! Not hard at all either, I rather enjoyed it

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.