ANYTHING THAT SAYS “3-INGREDIENT” SPARKS MY INTEREST. THE INTERNET IS FLOODED WITH JAPANESE CHEESECAKES MADE WITH THREE INGREDIENTS.
This one is a YouTube sensation. So I gave it a go. I simplified it a tiny bit — and then added a couple of bells and whistles for a special occasion: my sister’s birthday.
HERE’S MY TAKE:
- 9 ounces white chocolate
- 8 ounces cream cheese, room temperature
- 6 large eggs, separated, room temperature
- pinch of saffron (optional)
- juice of 1 lemon (depending on the brand of cheesecake you use, you may need the lemon juice to lighten the flavor a bit)
- 8″ round cake tin (you can use a 9″ one too, but your cake will be quite flat)
- A roasting tray or dish, big enough to hold the cake tin
- knob of butter and parchment paper to line the cake tin
- Preheat oven to 350°F/180°C.
- Soak a pinch of saffron in a tablespoon of hot water and set aside.
- Place chocolate in a heatproof bowl and heat in microwave in 1 minute intervals, stirring in between, until melted.
- Add the saffron and stir in cream cheese. The cream cheese should taste tangy. **Depending on the cream cheese brand you use, you MAY need to ADD the juice of one lemon. Set aside and let the mixture cool.
- Separate our eggs. Put the yolks aside. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.
- Mix in the egg yolks into your cream cheese mixture. **Make sure the mixture is cool before you add the eggs, or they’ll curdle.
- Fold in a third of egg whites into to cream cheese mixture. Gently fold in remaining egg whites in two more batches.
- Line cake tin along the sides and bottom with butter, and then parchment paper. **You can also do this before you start the recipe.
- Pour batter into the cake tin. Place pan in the roasting dish or pan and pour hot water around the tin until it reaches halfway up sides.
- Bake cheesecake until set, 40–45 minutes. Transfer to a wire rack and let cool completely.
- Put the cheesecake in the fridge and allow to chill for at least 2 hours (the longer the better). Take the cake out of the tin, transfer to a serving dish.
SINCE IT’S MY SISTER’S BIRTHDAY RECIPE, I ASKED HER FOR HER MUSIC PICKS. SHE’S A 90’S HIP-HOP QUEEN. SO HERE ARE A FEW OF HER FAVES.
No 90s playlist would be complete without Tupac:
Same goes for BIGGIE. I’ve already shared a Hynotize remix on another recipe. So here’s a new version of Big Poppa.
You know what they say, the Ladies Love Cool J:
Technically this is from 2002, but close enough and my sis loves it: