This 3 ingredient cheesecake recipe is a testament to the fact that you don't need a long list of ingredients to create a show-stopping dessert. It is so creamy, luscious and doesn’t require any flour, butter or oil.
A 3-ingredient cheesecake is a wonderful dessert that combines simplicity and deliciousness all in one. This recipe shows that you can make a fancy dessert without making things complicated. With just three main ingredients, it's like a bit of kitchen magic that makes something so tasty. I'm really excited to share this easy dessert with you and show you how to make it. It's going to be a delicious experience!
If you like easy cheesecakes recipes try these No Bake Strawberry Cheesecake Cups and Cranberry Cheesecake Bars.
Ingredients
- Eggs, Whites and yolks separated- Eggs act as the binding agent in the cheesecake and help create its smooth and velvety texture.
- White chocolate- You'll need white chocolate chips or bars for this variation.
- Cream cheese, softened- The star of the show, cream cheese provides the rich and creamy texture that cheesecakes are known for. Make sure to use high-quality cream cheese for the best results, as it significantly impacts the flavor and consistency of your cheesecake.
how to make 3 ingredients cheesecake
- Prepare a 7-inch spring form pan by lining it with parchment paper. Preheat the oven to 340F (170C ).
- Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave. Allow it to cool slightly.
- Separate the egg whites and yolks. Beat the egg whites until stiff peaks and set aside.
- Whip the softened cream cheese using an electric or hand beater for several minutes until it becomes smooth and creamy. Then, gently blend in the melted white chocolate and egg yolks until they are fully combined.
- Incorporate the whipped egg whites into the mixture by gently folding them in three separate batches until they are fully combined.
- Pour the cheesecake batter into the prepared spring form pan. To prevent excessive browning, wrap the outer sides of the spring form pan with aluminum foil.
- Place the wrapped spring form pan inside a larger pan, and add hot water to the larger pan to create a water bath for baking.
- Carefully place the pan in the oven and bake for 15 minutes at 340F.
- After 15 minutes reduce the heat to 320 F and bake for another 15 minutes.
- When done baking, turn off the oven and leave the cheesecake in the oven for 30 minutes.
- Allow it to chilled in the refrigerator for few hours or even overnight before serving. Dust the top with powdered sugar.
FAQS
Can I use low-fat cream cheese for a lighter version of the cheesecake?
Yes, you can use low-fat cream cheese if you want to reduce the calorie content. However, keep in mind that it may affect the texture and flavor compared to using regular cream cheese.
How do I prevent my cheesecake from cracking while baking?
To prevent cracks, use a water bath, avoid overmixing, and don't overbake. You can also run a knife around the edge of the cheesecake when it's done baking and has cooled slightly to release any tension.
Can I add flavorings or mix-ins to customize my cheesecake?
Absolutely! You can add various flavorings like vanilla extract, lemon zest, or almond extract. Mix-ins such as chocolate chips, fruit, or nuts can also be incorporated to create different flavors and textures.
What is the best way to store leftover cheesecake?
Store leftover cheesecake in the refrigerator, preferably covered with plastic wrap or in an airtight container. It's best to consume it within a few days.
Can I freeze cheesecake for later?
Yes, you can freeze cheesecake for an extended shelf life. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when you're ready to enjoy it again.
Is it possible to make a smaller or larger cheesecake using the same 3-ingredient recipe?
Yes, you can adjust the quantities to make a smaller or larger cheesecake. Just maintain the same ingredient proportions to retain the flavor and texture.
Other cheesecake recipe you might like
No-Bake Lotus Biscoff Cheesecake Without Gelatin
Recipe video
📖 Recipe
3 Ingredients Cheesecake
This three-ingredient cheesecake recipe is a testament to the fact that you don't need a long list of ingredients to create a show-stopping dessert. It is so creamy, luscious and doesn’t require any flour, butter or oil
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Servings: 6 serving
Equipment
- 7- inch spring form pan
Ingredients
- 4 large eggs, separated
- 8 oz (226g) white chocolate
- 8 oz (226g) cream cheese, softened
Instructions
- Prepare a 7-inch spring form pan by lining it with parchment paper. Preheat the oven to 340F (170C ).
- Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave. Allow it to cool slightly.
- Separate the egg whites and yolks. Beat the egg whites until stiff peaks and set aside.
- Whip the softened cream cheese using an electric or hand beater for several minutes until it becomes smooth and creamy. Then, gently blend in the melted white chocolate and egg yolks until they are fully combined.
- Incorporate the whipped egg whites into the mixture by gently folding them in three separate batches until they are fully combined.
- Pour the cheesecake batter into the prepared spring form pan. To prevent excessive browning, wrap the outer sides of the spring form pan with aluminum foil.
- Place the wrapped spring form pan inside a larger pan, and add hot water to the larger pan to create a water bath for baking.
- Carefully place the pan in the oven and bake for 15 minutes at 340F.
- After 15 minutes reduce the heat to 320 F and bake for another 15 minutes.
- When done baking, turn off the oven and leave the cheesecake in the oven for 30 minutes.
- Allow it to chilled in the refrigerator for few hours or even overnight before serving. Dust the top with powdered sugar
Alex says
I followed this recipe and it was a hit in our family.