Japanese Cheesecake

 Ingredients:

• 3 eggs

• 120 grams of white chocolate

• 120 grams of cream cheese

Instructions:

 

1. Preheat the oven to 170°C (338°F).

2. Separate the egg yolks from the whites. Whip the egg whites until stiff peaks form.

3. Melt the white chocolate over a double boiler. Once fully melted, add the cream cheese while still over the double boiler.

4. Remove the bowl from the heat and mix in the egg yolks.

5. Fold in a third of the whipped egg whites into the mixture. Once smooth, add the remaining egg whites in two halves.

6. Line a baking pan with greased parchment paper. Pour the batter into the pan and gently tap it against the table to remove any air bubbles.

7. Bake the cake in three stages: 15 minutes at 170°C, 15 minutes at 160°C, and finally, turn off the oven and let the cake bake for an additional 15 minutes using the residual heat.

8. Optionally, sprinkle powdered sugar on top before serving.

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