Quick and creamy 3‑ingredient cheesecake

Three-ingredient cheesecake is a recipe that stands out for its simplicity and flavor. By using white chocolate and creamy cheese, the cake achieves a velvety texture, while the lightness of whipped egg whites makes it as airy as a cloud. If you're looking to quickly prepare a delicious dessert that everyone will enjoy, give this recipe a try.

Quick cheesecake is a dessert you can prepare easily and quickly. It's perfect for various occasions yet simple enough to make even on a regular day.

Ingredients:

• 4 eggs
• 5.6 oz of white chocolate
• 5.6 oz of cream cheese (such as Philadelphia)
• Butter for greasing the pan
• 1 cup of hot water

Preparation:

1. Break the chocolate into pieces, place it in a bowl over a pot of boiling water (double boiler), and stir until it melts. Set it aside to cool.
2. Separate the yolks from the whites. Whip the egg whites until stiff. Mix the cheese with the melted white chocolate and egg yolks, then gently combine this mixture with the whipped egg whites.
3. Preheat the oven to 340°F. Grease a baking pan with butter and line the edges with parchment paper for easy removal.
4. Pour the cheese mixture into the prepared pan and place it on a baking tray.
5. Pour a cup of hot water onto the tray to create a humid environment for baking the cheesecake.
6. Bake the cake for 15 minutes at 340°F, then reduce the temperature to 320°F and bake for an additional 20 minutes. After this time, turn off the oven and leave the cake inside for 20 minutes to cool slowly.

Additional Tips:

• The cheesecake tastes great on its own, but you can serve it with fruit sauce or fresh fruits to balance the sweetness of the white chocolate.
• To achieve the perfect texture, gently combine the whipped egg whites with the cheese mixture. This will ensure the cheesecake is light and fluffy.

By following these tips, your quick cheesecake will be not only simple but also perfectly creamy and fluffy:

1. Use room temperature ingredients – Take the eggs and cream cheese out of the fridge before preparation. Room temperature ingredients combine more easily, resulting in a smoother consistency.
2. Accurate egg white beating – The egg whites should be whipped until stiff and glossy to add lightness to the cheesecake. Ensure the bowl and beaters are perfectly clean and dry, as even a small amount of fat can hinder the process.
3. Gently mixing the foam with the cheese mixture – As the egg white foam is delicate, mix it with the cheese mixture slowly and carefully, preferably using a silicone spatula. This will keep your cheesecake fluffy, preventing the foam from collapsing.
4. Cooling the cheesecake – After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes to prevent it from collapsing. Then, remove the cheesecake and let it cool completely. If you have time, chill it in the refrigerator for several hours or overnight—it will be even tastier!