Cheesecakes are just happy pills in the form of desserts. REALLY. Its fluffy texture at the softest touch, and how it just melts in your mouth bursting with all the sugary goodness, is a whole level of euphoria. You'll end up craving for more and when the last slice is gone, you can't help but frown. Ok enough with the dramatic effect, but really, desserts are a serious business.
If you're craving for cheesecakes right now but can't seem to spend money buying one from the bakery, how about baking one yourself? In this series, you can learn how to make a fluffy, yummy Japanese Cheesecake with just 3 ingredients! Satisfaction guaranteed.
Source: Epicurious
The 3 Star Ingredients You'll Need:
- About 1.5 cups of chips or chopped white chocolate (whichever you prefer)
- 227 grams of cream cheese (in room temperature)
- 6 eggs, separate the whites from the yolks (in room temperature)
Steps:
1. Preheat oven to 180°C. Cut and place the bottom and sides of your cake pan with parchment paper (don't forget to butter or oil the paper). Using a big piece of foil, fold the foil up over the sides of the pan to prevent water from seeping.
2. Melt the white chocolate using the double boiler method or if you prefer shortcut, just heat it i
n the microwave for about 20 seconds. Once melted, transfer the white chocolate into a larger bowl and stir in the cream cheese. Once the mixture has slightly cooled, add yolks and stir to combine.
3. In another bowl, whip egg whites using a mixer set on high speed, until you notice stiff peaks. Also, add a small portion of egg whites to your white chocolate mixture and lightly stir it. Fold in the remaining egg whites in 2 additions until combined.
4. Pour batter into the cake pan. Once poured, place the pan in a baking dish or roasting pan then add warm water about halfway up the sides of pan. Bake the cheesecake for about 40–45 minutes. Turn oven off and leave pan in the oven for 15 minutes. Then, transfer the pan onto a wire rack and let it cool completely. Remove cheesecake from pan, transfer to a plate, then let it chill until cold for at least 4 hours or overnight.
