Saw a video on a hyped 3 ingredients Japanese cheesecake on FB and I simply have to find out what the fuss is about. The creator Ochikeron's video shows this to be a very easy recipe & I have tried a couple of her recipes before with good results, so one quiet afternoon, I decided to give this a try.
Ingredients:-
3 eggs
120 g cream cheese (room temperature)
120 g white chocolate
Methods:-
1. Separate the egg yolks & egg whites. Preheat oven to 170 degC. Line a 15 cm cake pan with parchment paper and rub some butter on the paper.
2. Pour a pot with hot water. Break the chocolate into pieces and place it in a large bowl over the pot (sort of like a double boiler). Leave it for a few minutes so the chocolate gets melted.
3. In the mean time, beat the egg whites until stiff peak form.
4. The white chocolate should be melted enough that it can be stirred around. Add the cream cheese to the white chocolate, mix well. Remove the mixture from the hot water pot, then add the 3 egg yolks and mix until incorporated.
5. Gently fold in the egg whites, 1/3 at a time. Mix until just incorporated. Pour batter to the prepared cake pan.
6. Put the cake pan on a baking tray and pour some hot water on the tray so the cake pan sits in a water bath.
7. Bake at 170degC for 15 minutes, then at 160degC for another 15 minutes. Turn off the oven heat & let the cake stay in the oven to bake using residue heat for the last 15 minutes.
The cake turns out truly fluffy & light. It can be served warm or cold (after refrigerated for several hours). I personally prefer it cold, I feel that the taste has developed more. It's easy to make and pretty enough to be presented to guests (dust with icing sugar, top with fruit etc). The only problem is that the cake is so small, it's barely enough for the 2 of us ;)
Despite being a very easy cake, I still saw some failed examples online where the cake cracked or it doesn't rise as much etc. Few notes:-
1. The egg white needs to be whipped to stiff peak. Follow the video.
2. The baking paper needs to be buttered especially around the edge so the cake can rise & fall back down nicely.
3. The baking temperature needs to be right. If your oven is a bit too hot, then slightly adjust the temperature so you don't have cracked top and under-baked bottom.
4. The batter is quite runny, don't use spring form, just use a fixed form. If a 15cm form is not available (like me), I use 18cm bowl and the cake still turns out well.
Good luck & happy baking.
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