5-Ingredient Two-Ingredient Japanese Cheesecake

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 8 oz white chocolate, chopped
• 4 large eggs, separated
• 4 oz full-fat cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 pinch pinch of salt

Instructions

1. 1Preheat the oven to 320°F. Line the bottom of an 8-inch round cake pan with parchment and wrap the outside of the pan tightly with foil for a water bath.
2. 2Melt the white chocolate in a heatproof bowl set over barely simmering water, stirring until completely smooth, then remove from heat and let cool slightly so it is warm but not hot.
3. 3Whisk the softened cream cheese into the melted chocolate until the mixture is glossy and lump-free, then blend in the egg yolks, lemon juice, and salt.
4. 4In a clean bowl whip the egg whites with the sugar until soft-to-medium peaks form—the peaks should hold shape but still look glossy and moist.
5. 5Fold one-third of the whipped whites into the chocolate base to lighten it, then gently fold in the remaining whites in two additions, stopping as soon as no white streaks remain so the batter stays airy.
6. 6Pour the batter into the prepared pan and smooth the top. Set the pan inside a larger roasting pan and pour hot water it until it reaches halfway up the sides.
7. 7Bake for 35 to 40 minutes until the top is pale golden, the center jiggles softly like set custard, and a skewer inserted near the edge comes out mostly clean.
8. 8Turn off the oven, crack the door open, and leave the cake inside for 15 minutes so it deflates gently instead of collapsing.
9. 9Remove from the water bath, run a thin knife the edge, and cool completely on a rack before unmolding.
10. 10Chill at least 2 hours for the classic cottony Japanese texture, then slice with a warm knife and serve plain or with a dusting of powdered sugar.