“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 !
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 Mascarpone cheesecake
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.
Can I use Morde white chicolate compound ? Is the texture like New York baker cheesecake …slightly crumbly ?
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
Can you use just two egg yolks, and three whites? Would that change a lot?
Your recipes are super!!! Thank you ☺️☺️❤️
Hi Mallika… not much of a difference , a tad less richer I assume,, Let me know once you try!
Do you serve it hot or cold?
Served cold or at room temperature Azra ☺
Yes u can Shiffy !
Can i Make this with regular cream cheese?