3-Ingredient Cheesecake

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.

Step: 1

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

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.

Per Serving: 151 calories; protein 4g; carbohydrates 8.9g; fat 11.2g; cholesterol 80.3mg; sodium 78.8mg.