three ingredient cheesecake (easiest mascarpone cheesecake)
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3 ingredient cheesecake!

“Less is more only when more is too much.” ― Frank Lloyd Wright

 

A good portion of my baking happens to put left over ingredients to good use . Does that happen to you too ? After making this Mangomisu , I had a half tin of Mascarpone abandoned in the top shelf of my refrigerator . Racking my brains and some Pinterest stalking didn’t yield enough inspiration.


A relaxing weekend , a disturbing but powerful movie , a couple of naps and a chance Youtube video later … I had my answer ! This simple rustic 3 ingredient cheesecake ! Ochikeron had this video that went viral three years ago (which I just happened to see yesterday) of a three Ingredient Japanese souffle cheesecake that looked soft and fluffy and drool worthy!

So the three ingredients are white chocolate , cream cheese and eggs. I swapped out the cream cheese for the Mascarpone , with some trepidation I must add. They both are soft cheeses , cream cheese of course having that characteristic tang compared to the much mellower taste of mascarpone (which is more to MY taste!) . The result was super soft , not too sweet-not too tangy gorgeous cheesecake heaven !

Another change I made was in the method of baking . The cheesecake is baked slowly in a hot water bath but instead of varying the temperature like Ochikeron did , I just baked it at 160 C throughout to make it more fuss free. I didn’t get the height she did , but I am not sure if that was because of the changes I made or pan size.

The cake was still tall enough , beautifully melt-in-your-mouth and drop dead delicious !

three ingredient cheesecake (easiest mascarpone cheesecake)

I am not sure if this is a Japanese cotton cheesecake anymore. Does it become Italian because I added Mascarpone ? Or have I committed some sort of blasphemy in the cheesecake world by making the switch?

But can I tell you how good it is …. so so so good. Its one of the softest , lightest cheesecakes I have ever eaten . Tastes like a sweet exquisite cloud (something like that!) and you’ll keep shovelling in forkfuls until you realise you have had one wedge too many!

Click here to see the video on how I made this cheesecake !

On a side note , if you watch Indian movies , do catch Udta Punjab . Some stellar acting and some rivetting scenes !

three ingredient cheesecake (easiest mascarpone cheesecake)
three ingredient cheesecake (easiest mascarpone cheesecake)

Three ingredient Mascarpone cheesecake

A soft , sweet , super light cheesecake made with just Mascarpone , white chocolate and eggs !!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 servings

Ingredients
  

  • 120 grams or 1/2 cup white chocolate
  • 120 grams or 1/2 cups mascarpone cheese , at room temperature
  • 3 eggs - yolks , split into and whites

Instructions
 

  • Line the bottom and sides of a 6 inch round pan with parchment . Preheat your oven to 160 C/ 325 F. Boil some water and keep on simmer.
  • Chop your chocolate and melt in a double boiler or microwave.
  • Mix in the Mascarpone until smooth.
  • Mix in the yolks when the chocolate-mascarpone mixture is cool.
  • Whip up your egg whites using a handheld or stand mixer at medium high until you have firm peaks . This will take a few minutes .
  • Mix about 1/3rd of the whipped egg whites into the chocolate-mascarpone- yolk mixture to lighten it.
  • Fold in the remaining egg whites in two additions gently until smooth .
  • Pour into pan and tap against the counter to remove air bubbles.
  • Place your pan into a bigger pan . Fill the outer pan with the hot water upto half the height of your filled cake pan.
  • Bake at 160 c/ 325 F for 40- 42 minutes until the top is browned and the cake wobbles just lightly .
  • Cool completely before removing from pan.

Notes

Keep refrigerated until serving. It stays good for upto 3 days.
You can double the recipe
Both pure and couverture chocolate works fine.
You can bake in a 7 or 8 inch pan for 35-40 minutes for a not as tall cake.
Use cream cheese if you have it or you prefer your cheesecakes tangy.
My measuring cup is 240 ml.
 

8 thoughts on “3 ingredient cheesecake!”

  1. Can I use Morde white chicolate compound ? Is the texture like New York baker cheesecake …slightly crumbly ?

    1. Hi Cherry… you can use compound white chocolate . It works just fine. It is not as crumbly as a New York cheesecake – its a bit smoother

  2. Can you use just two egg yolks, and three whites? Would that change a lot?
    Your recipes are super!!! Thank you ☺️☺️❤️

    1. Hi Mallika… not much of a difference , a tad less richer I assume,, Let me know once you try!

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