Quick treats: 3‑ingredient cheesecake

The three-ingredient cheesecake is a recipe that attracts with its simplicity and flavour. Thanks to the use of white chocolate and creamy cheese, the cake gains a velvety texture, and the delicate egg white foam makes it light as a cloud. If you want to quickly prepare a delicious dessert that the whole family will enjoy, try this recipe.

Quick cheesecake is a dessert that can be prepared effortlessly and quickly. It is perfect for various occasions yet so simple that you can make it even on a daily basis.

Ingredients:                  

• 4 eggs,
• 160g of white chocolate,
• 160g of cream cheese (like Philadelphia),
• butter for greasing the pan,
• 1 cup of hot water.

Preparation:                      

1. Break the chocolate into pieces, place it in a bowl over a pot of boiling water (double boiler), and stir until it melts, then set it aside to cool.
2. Separate the yolks from the whites. Whip the egg whites until stiff. Mix the cheese with the melted white chocolate and egg yolks, then gently combine the mixture with the whipped egg whites.
3. Preheat the oven to 170°C. Grease the baking tin with butter and line the edges with parchment paper for easy removal of the cake.
4. Pour the cheese mixture into the prepared tin and place it on a baking tray.
5. Pour a cup of hot water onto the tray to create a humid environment for baking the cheesecake.
6. Bake the cake for 15 minutes at 170°C, then reduce the temperature to 160°C and bake for an additional 20 minutes. After this time, turn off the oven and leave the cake inside for 20 minutes to cool slowly.

Additional tips:      

• The cheesecake tastes great on its own, but you can serve it with fruit sauce or fresh fruits to balance the sweetness of the white chocolate,
• To achieve the perfect texture, remember to combine the whipped egg whites with the cheese mixture gently – this will ensure the cheesecake is light and fluffy.

With these tips, the quick cheesecake will be not only simple but also perfectly creamy and fluffy:              

1. Use room temperature ingredients – take the eggs and cream cheese out of the fridge before preparation. Room temperature ingredients combine more easily, resulting in a smoother consistency.
2. Accurate egg white beating – the egg white foam should be stiff and glossy to add lightness to the cheesecake. Ensure the bowl and beaters are perfectly clean and dry, as even a tiny bit of fat can make beating difficult.
3. Gently mixing the foam with the cheese mixture – the egg white foam is delicate, so try to mix it with the cheese mixture very slowly and carefully, preferably with a silicone spatula. This way, the cheesecake will be fluffy, and the foam won't collapse.
4. Cooling the cheesecake – after baking, turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes to prevent it from collapsing abruptly. Then remove the cheesecake and allow it to cool completely. If you have time, chill it in the refrigerator for several hours or overnight – it will be even tastier!