3-Ingredient Japanese Cotton Cheesecake
This 3-Ingredient Japanese Cotton Cheesecake is the ultimate minimalist dessert that delivers maximum wow factor. With its cloud-like texture and gentle sweetness, this jiggly cheesecake has taken the internet by storm for good reason. Using just white chocolate, cream cheese, and eggs, you'll create an incredibly light and airy cake that melts in your mouth.
Ingredients
- 120 gwhite chocolate, chopped
- 120 gcream cheese, at room temperature
- 3 largeeggs, separated
Instructions
- 1
Preheat your oven to 170°C (340°F). Line the bottom of a 6-inch (15cm) round cake pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- 2
Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped white chocolate and cream cheese to the bowl, stirring constantly until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool for 2-3 minutes.
- 3
Add the egg yolks one at a time to the white chocolate mixture, whisking well after each addition until fully incorporated and the mixture is smooth and glossy.
- 4
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. The peaks should stand straight up when you lift the beaters.
- 5
Gently fold one-third of the beaten egg whites into the chocolate mixture using a spatula, cutting through the center and folding over to maintain airiness. Repeat with the remaining egg whites in two more additions, being careful not to deflate the batter.
- 6
Pour the batter into the prepared pan and tap it gently on the counter to release any large air bubbles. Place the pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan.
- 7
Bake for 40-45 minutes until the top is golden brown and the cake jiggles slightly when gently shaken. The center should still be slightly wobbly. Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to prevent cracking.
- 8
Remove from the water bath and let cool completely in the pan at room temperature, then refrigerate for at least 2 hours before serving. The cheesecake will deflate slightly as it cools, which is normal. Run a knife around the edges and carefully unmold before slicing.
