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three ingredient cheesecake (easiest mascarpone cheesecake)

Three ingredient Mascarpone cheesecake

A soft , sweet , super light cheesecake made with just Mascarpone , white chocolate and eggs !!
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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.