Japanese cheesecake - with 3 ingredients
Japanese cheesecake without a base is easy to make and wonderfully fluffy! You only need 3 ingredients AND 3 tricks. So pay attention and bake it.
Low carb cheesecake made from 3 ingredients with no added sugar
The three-ingredient recipe is flour-free and therefore gluten-free! To sweeten the Japanese cheesecake, we only use white chocolate drops with xylitol. If that's not sweet enough for you, you can also add a little Xucker Premium.
Instructions
1. For the Japanese cheesecake, preheat the oven to 180 °C and separate the eggs.
2. Put the egg whites in the freezer until you are ready to beat them, so they will be particularly firm later. In the meantime, melt the white chocolate drops over a warm (not hot!) water bath and allow to cool briefly. Mix the egg yolks with the cream cheese and add the white chocolate.
3. Line the springform pan with baking paper all around, so the cake rises particularly well. Now you can beat the egg whites and carefully fold them into the cream cheese and chocolate mixture. Pour the dough into the springform pan.
4. Place the springform pan in a baking dish and fill it with water. This way the cake will rise evenly and not collapse again.
5. Then bake the cake for 15 minutes at 180 °C, reduce the temperature to 150 °C and bake for another 15 minutes. Finally, turn off the oven and finish cooking the cake for 20 minutes with the door closed.
6. Allow the Japanese cheesecake to cool completely before cutting and sprinkle with calorie-free erythritol powder to taste.
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