White Chocolate Cheesecake Recipe

Ingredients:
Eggs: 3

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White chocolate: 120g

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Cream cheese: 120g

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Instructions:

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1. Preparation: Preheat the oven to 170°C. Prepare white chocolate, eggs, and cream cheese.

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2. Separate egg yolks and whites. Refrigerate the egg whites until needed.

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3. Melt white chocolate over warm water (approximately 60°C), stirring continuously until smooth.

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4. Once fully melted, add room-temperature softened cream cheese. Stir until no lumps remain, then remove from the warm water.

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5. Add egg yolks and mix until well combined.

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6. Line a cake mold with parchment paper.

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7. Add a few drops of white vinegar or lemon juice to the egg whites and whip until stiff peaks form.

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8. Fold the whipped egg whites into the egg yolk mixture in three additions, mixing gently until uniform each time.
9. Pour the well-mixed cake batter into the mold, then gently tap the mold against the counter several times to release air bubbles.

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10. Place the cake mold into a baking pan filled with hot water. If using a springform pan, wrap the bottom with aluminum foil as shown to prevent water seepage, then place it into the oven. First, bake at 170°C for 15 minutes, then reduce the temperature to 160°C and bake for another 15 minutes. Finally, turn off the oven and let the cake rest inside with residual heat for 15 minutes.

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11. This is the finished cake, dusted with powdered sugar for decoration. The cake can be enjoyed warm or after cooling slightly—both ways are equally unforgettable.

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12. The softest texture and the most fragrant flavor—hope everyone enjoys it.

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