This is a twist on the classic 3-ingredient Japanese cheesecake–we swapped out the white chocolate for milk chocolate and added a little sugar to sweeten things up. It’s light, airy, and perfect when you want something decadent but only have a few ingredients on hand.
Cook Time
40 minutes
Total Time
55 minutes
Yield
6 servings
Ingredients
nonstick cooking spray, for greasing
8 oz milk chocolate chips (225 g)
8 oz cream cheese (225 g), room temperature
½ cup sugar (100 g)
6 large eggs, room temperature, whites and yolks separated
boiling water, for baking
maraschino cherry, for garnish-optional
Nutrition Info
Calories 466
Fat 29g
Carbs 36g
Fiber 1g
Sugar 32g
Protein 13g
How to Make It
1. Step
Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.
2. Step
Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1–2 minutes, stirring every 30 seconds, until melted.
3. Step
Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.
4. Step
Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.
5. Step
Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
6. Step
Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
7. Step
Carefully transfer to the oven and bake for 35–40 minutes, or until the cheesecake is set.
8. Step
Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
9. Step
Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
10. Step
Slice and garnish with maraschino cherries, if desired.