Similar to the cabbage salad served in Japanese eateries, this dish is made in Japan. Instead of cole slaw, it pairs nicely with American and Japanese cuisine, is vegan, and tastes wonderful.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 5 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 (4 ounce) bar white chocolate, chopped
- ½ cup cream cheese, softened
- 3 eggs, separated
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks.
- Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes.
- Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Reviews
I’ve made this multiple times. Tried it today and added a pack of fresh blueberries. Increased the first 15 Min at 350 and the second 15 Min at 300 by 5 minutes. Came out great. Want to try it with Butterscotch chips some time.
Amazing. I/2 the work and ingredients. VG
Very easy to make and not overly sweet, yet still not bland. It is very very good with chocolate syrup or berries, especially berries. If you’re not going for the gluten free thing throw in in a graham cracker crust and it revolutionizes the flavor to a perfect balance. I just threw it in a pre-made crust and baked it with it.
IT WAS OKAY AND EASY TO MAKE. A LITTLE TOO LIGHT FOR MY TASTE.
Simple, easy, amazing! Lasted about 5 minutes after serving it to my kids. Only regret was that it didn’t make more! LOL
I made this for my sister who is gluten free and also tried it myself and it was delicious. I love white chocolate and whipping the egg whites made for an extremely fluffy dessert. I added chocolate chips to the recipe per her request and will def make this again wether it be for her or someone else sensitive to gluten.
This turned out fantastic, and was very simple and easy to make (unless you are like me, and decided to beat the egg whites by hand). I made 11 servings (the next step up that required a whole egg ratio) and filled 12 ramekins and basically made cheesecake cupcakes. They turned out great, and the middles deflated slightly so they could hold more of the berry sauce I made to go with them. Would have been even better with a bit of crushed grahm cracker at the bottom.
it’s good. not a form of Japanese cheese cake I’m familiar with but very good. kind of like a cheese cake pizza due to how flat and firm yet spongy it is ,though still has a good texture. was very yummy but also on the eggy side to taste. mine came out just like the picture but I used an 8 in pan. great tasty treat!
I made it in Dash egg bite cooker worked great ,Thanks
A decent recipe but this is absolutely not a Japanese cheesecake
It was good and we’ve made it a couple of time
My gluten-free guest liked it. (I put sugared strawberries and whipped cream on top) I think if I made it again, I would find a smaller springform pan. It was only about an inch thick.
I’m not a fan of white chocolate so I substituted regular and it turned out fabulous!
I added a hint of lemon to it and it was fantastic!
Light and fluffy! Not hard at all either, I rather enjoyed it
It’s amazingly light and fluffy! I found this recipe and served this to a couple friends a few months ago… who still talk about it to this day! It’s highly recommended~
this was delicious – light and airy and with only 3 ingredients can’t beat the ease…