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2-ingredient Japanese cheesecake

2-ingredient Japanese cheesecake
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This 2-ingredient Japanese cheesecake is a light, fluffy, and incredibly simple dessert that uses only cream cheese and egg whites to achieve its signature airy texture. Perfect for beginners and quick homemade treats, this cake delivers soft, melt-in-your-mouth delight with minimal ingredients and effort.

Ingredients

Scale

Main Ingredients

  • 200g full-fat cream cheese, softened to room temperature
  • 4 large egg whites

Instructions

  1. Prepare your ingredients: Take the cream cheese out of the fridge ahead of time to soften at room temperature, which makes it easier to beat smooth. Separate the egg whites carefully, ensuring no yolk gets in, since egg whites are key to achieving that airy texture.
  2. Whip the egg whites: Using a clean bowl and whisk or electric mixer, beat the egg whites until they form stiff peaks. This aeration is what gives the cheesecake its signature fluffiness, so be patient for the right texture.
  3. Beat the cream cheese: In another bowl, beat the softened cream cheese until smooth and creamy. This removes lumps and helps it blend more easily with the whipped egg whites, ensuring an even batter.
  4. Fold egg whites into cream cheese: Gently fold the whipped egg whites into the cream cheese in batches. Use a spatula and fold slowly to preserve as much air as possible, which keeps the cheesecake light after baking.
  5. Bake your cheesecake: Pour the combined batter into a lined or greased baking mold. Bake in a preheated oven at 320°F (160°C) for about 30-40 minutes or until the top is set and slightly golden.
  6. Cool and serve: Remove from the oven and let your cheesecake cool completely before slicing. Cooling helps the delicate texture set properly and enhances the flavor throughout.

Notes

  • Use full-fat cream cheese for the richest flavor and smoothest texture.
  • Ensure both cream cheese and egg whites are at room temperature for best whipping results.
  • Fold the egg whites gently to maintain the fluffy texture and avoid deflating the batter.
  • Consider baking in a water bath to distribute heat evenly and prevent cracking.
  • Do not overbake; the cheesecake should have a slight jiggle in the center when done.

Nutrition

Keywords: Japanese cheesecake, 2-ingredient cheesecake, light cheesecake, fluffy dessert, easy Japanese dessert

Find it online: https://gourmetglazing.com/2-ingredient-japanese-cheesecake/