in Dessert Recipes, Japan

Japanese cheesecake made with only 3 ingredients

updated

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Ingredients for 1 servings:

  • 200 g white chocolate
  • 150 g crème fraîche
  • 3 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

simple and delicious

Separate the eggs and place the egg whites in the freezer. Cut the chocolate into small pieces, carefully melt them in a double boiler, and let them cool. Once the chocolate has cooled, add the crème fraîche and egg yolks. Mix everything well until creamy. Remove the egg whites from the freezer, beat them, and gently fold them into the mixture. Pour the mixture into muffin tins and bake in the oven at 180°C for 15 minutes. Reduce the heat to 150°C and bake for another 15 minutes. For extra fluffiness, let the cake rest in the closed oven for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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