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Cakes & Cookies

3-Ingredient Cheesecake

Vegetarian Gluten-Free

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Cheesecake is a crowd pleaser and today you’ll find that you don’t have to be a great chef to make one that’s delicious as well as easy and quick, you just need the right recipe. All you need is 3 ingredients you probably already have at home and an hour to prepare and bake the cake - that's all! Then enjoy one of the airiest and tasty cheesecakes you’ve ever eaten.

Prep Time 1 hour

Serves: 4

Difficulty Level: Low

Ingredients for cheesecake:

Eggs - 3 medium sized

White chocolate - 4 oz.

Cream cheese - 4 oz.

Method of preparing the cheesecake:

Separate the yolk and egg whites into 2 separate bowls. Place the whites in a relatively large bowl, cover with plastic wrap and put in the refrigerator until use.
Heat the oven to 350°C (170°C). Melt the chocolate in a bain-marie method: place white chocolate squares in a large heat-safe bowl and place on an open pot filled with hot water to melt the chocolate.
Meanwhile, beat the whites until it starts to peak and become a meringue. The whipped egg whites should be stable enough so you can turn the bowl over without it spilling.
Mix the white chocolate until smooth, add the cream cheese and continue to melt together. Remove the chocolate and cream cheese bowl from the pot, add the egg yolks and mix well.
Add one-third of the meringue you made to the chocolate bowl and stir well. Add half of the meringue and mix well, then add the remaining half and mix well again.
Grease a rectangular piece of parchment paper (measured out to fit around the pan) so that the cake doesn’t slip when it shrinks – doing this prevents it from cracking.
Place the parchment paper in an 8-inch (20 cm) round baking pan, pour the cake mixture into it and gently tap it on a surface several times to release the air bubbles.
Place the baking pan on a baking tray and pour some hot water into the pan. Bake at 350° C (170° C) for 15 minutes.
Lower the oven temperature to 325° C (160° C) and bake for another 15 minutes. Finally, turn off the oven and leave the cake inside for another 15 minutes. Allow the cake another 5-10 minutes of cooling before serving.

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