Description
An incredibly light, airy, and jiggly 2-ingredient Japanese cheesecake, made with just cream cheese and eggs. This simple, easy-to-make dessert is a dream come true for busy parents, perfect for quick cravings or spontaneous gatherings, delivering a delightful cloud-like texture with minimal effort.
Ingredients
Cream Cheese: 8 oz (226g), softened
Eggs: 3 large, separated
Instructions
1. 1. First, preheat your oven to 340°F (170°C) and prepare a 6-inch springform pan by lining the bottom with parchment paper.
2. 2. Next, separate your eggs, placing whites in one clean, dry bowl and yolks in another.
3. 3. In the bowl with yolks, add your softened cream cheese and mix until completely smooth.
4. 4. In the other bowl, whip your egg whites until they form stiff peaks.
5. 5. Gently fold the whipped egg whites into the cream cheese mixture in two additions, being careful not to deflate the air.
6. 6. Pour the batter into your prepared pan.
7. 7. Bake for 30-40 minutes, or until golden and set.
8. 8. Allow your amazing 2 ingredient Japanese cheesecake to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of cake
- Calories: 160 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 4g
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A
Keywords: 2 ingredient Japanese cheesecake, fluffy cheesecake, airy cheesecake, jiggly cheesecake, easy dessert, quick dessert, busy parents recipe, simple cheesecake