Japanese Cotton Cheesecake

maxresdefaultI love cheesecake, in all its forms. That’s why I’m always looking for new ways of preparing it.

One day I found this new interesting (and very easy!) recipe which only needs 3 ingredients! So I went to the supermarket to buy white chocolate, eggs and cream cheese.

Japanese Cotton Cheesecake


  • 3 eggs
  • 120 gr white chocolate
  • 120 gr cream cheese


First of all, separate the yolks from the whites and put the whites aside.

Pre-heat the oven at 170°C and in the meantime mix together the yolks with the cream cheese (I used Philadelphia).


Melt the white chocolate in a bain-marie and stir it until it becomes creamy and not so hot anymore.

In another bowl, beat the egg whites until stiff and add the white chocolate into the mixture.


In the end, add the cream cheese and slowly stir everything moving the spoon from the bottom up, just like we did while making tiramisù.

Pour the mixture into a greased springform pan (the smaller it is the better) and distribute evenly. Put the pan into a baking tray full with boiling water. I know it’s weird but this cake is a sort of soufflé, that’s why it needs water.

Bake in the oven for 15 minutes at 170°C and then another 15 minutes at 160°C. Switch off the oven and leave the cake inside for 15 minutes more. Let it cool down and spread the top with powdered sugar.


Did you know this cheesecake recipe?


The Curly


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