3 Ingredient Cotton Cheesecake - The Cheesecake That Broke The Internet

This 3-ingredient Japanese cotton cheesecake took the internet by storm, and for excellent reason! Its incredibly light, melt-in-your-mouth spongy texture offers a delightful twist on traditional cheesecakes. The best part? It only requires three simple ingredients—cream cheese, eggs, and white chocolate. This is one of the easiest and most unique recipes you'll ever try.

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You will find yourself stocking your fridge and pantry with these three simple ingredients. Once you try this fluffy, jiggly Japanese cotton cheesecake, there's no going back. It's the kind of recipe that everyone will ask for after just one bite, thanks to its delicate texture. This cheesecake is so light and addictive, you’ll find yourself making this dessert on repeat. It’s perfect for any occasion.

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ProTips

1. Use Room Temperature Ingredients: Before starting, allow your cream cheese and eggs to come to room temperature. This will help to make a silky smooth lump free batter, which makes a fluffier cake.

2. Watch Your Chocolate: Pay close attention to your white chocolate as it melts. It seizes very easily when overheated, so don't walk away from it.

3. Use a Water Bath: The best way to help prevent cracking is to use a water bath. This will help to maintain even heat. To avoid water leakage, wrap the base of your cake pan with aluminum foil.

4. Use a Gentle Hand When Combing Your Egg Whites: Fold gently to avoid deflating the mixture. Overmixing can result in a dense cake instead of the signature fluffy, jiggly texture.

5. Use High-Quality White Chocolate: You are getting a lot of flavor and sweetness, so don't skimp on the chocolate!

Photo byTakes Two Eggs

Prep time: 10 Minutes; Cook time: 45 Minutes; Cooling time: 4 hours; Total time: 4 hrs. 55 min

Ingredients:

• 6 large eggs, room temperature
• 1 1/2 C. White Chocolate: Choose a high-quality product.
• An 8-ounce brick of softened cream cheese

Directions:

Warm your oven to 350 degrees Fahrenheit. Using an 8-inch springform line with lightly greased parchment paper, place to the side.

Separate your eggs. Place the egg yolks in one bowl and the egg whites in another. Place to the side. Do not allow any yolks into your whites, or they will not get the stiff peaks needed for the recipe.

Using a medium-sized microwave-safe bowl, add your white chocolate. In 20-second increments, on high heat, melt your chocolate. Stir well after every interval.

Pour the melted chocolate into a large bowl, then add the cream cheese. Cream your mixture together until silky smooth. Then add in your egg yolks and beat until mixed.

Using a stand mixer, add your egg whites and beat until stiff peaks form. Take 1/2 of your stiff egg whites and fold into your cream cheese and white chocolate mixture. Continue folding until you incorporate most of your white streaks. Next, gently fold in your remaining egg whites until you incorporate all your white streaks. I

Add the batter to your prepared springform pan. Then take your springform pan and place it inside a larger pan, such as a 9" x 13" pan. Fill your pan with boiling water, one inch deep.

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Add your cheesecake to the oven and bake until golden brown, with a little jiggle in the middle. It should take around 45 minutes, but begin checking at the 38-40 minute mark. Once done, turn your oven off and leave your cheesecake to sit for 10 minutes. Then transfer your springform pan to a cooling rack and allow to cool completely. Once cooled, place in the fridge and chill for at least 3-4 hours to continue setting up (or overnight).

Enjoy Friends! ❤️

Photo byTakes Two Eggs