3-INGREDIENT CHEESECAKE RECIPE

Here's a Cheesecake recipe that only requires 3 ingredients to make! Whaaaat? Just three? Yes, just three and it's super easy and delicious! Amazing how the cake creates 2 layers with a custard-like texture at the bottom and spongy cake on top!

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It's like eating Japanese Cheesecake that melts in your mouth. And the good thing about this recipe is it's not overly sweet that's why dusting it with powdered sugar is a good choice. But  you can top it with blueberry, cherry or strawberry filling if you like for more flavor and added color. 

I've made cheesecake recipes before but this is the easiest of them all. I just combined the egg yolks, cream cheese and condensed milk then fold the whipped egg whites. Boom! It's done haha! Come on, we only have three ingredients here, so how can it be hard? Right? 
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This cake has also this nice wavy sides that makes it look elegant. It is by placing the parchment in the pan the lousy (poor) way. It's like, the uglier you put it, the better. Crumple the paper, way better! 

Just use a water bath method when baking. If you are not familiar with that, it is by placing the cake pan over a larger pan filled with about an inch of hot water. After baking, leave inside the oven to cool down and avoid deflating. 

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See how elegant this cake looks? This recipe is definitely a keeper and I will not change a thing. I suggest to give it a try and let know what you think by leaving a comment below. I also included so many tips so make sure to read them all. Enjoy!
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3-INGREDIENT CHEESECAKE RECIPE

Ingredients:

• 4 large eggs, separated
• 8oz / 226g cream cheese, softened
• 1 can, 14oz/397g condensed milk
• 1 tsp vanilla (optional)
• powdered sugar for dusting (optional)

VIDEO TUTORIAL

Procedure:

• ​Preheat oven to 350F / 176C. 
• Line an 8x3 round pan with parchment paper. 
• In a medium bowl, beat egg yolks until pale yellow.
• Add the softened cream cheese and beat until smooth. 
• Add the condensed milk and beat until well incorporated. Set aside.
• In a separate bowl, beat the egg whites until still peaks form.
• Gradually add the meringue to the cake batter then fold. Do not overmix.
• Transfer the mixture into the prepared pan then place the pan over a larger pan. Fill the larger pan with hot water, about an inch high up the sides of the pan.
• Bake for about 40-50minutes or until set.  Turn off the heat then leave to cool inside the oven leaving the oven door ajar for 30 minutes.
• Cool completely before removing from the pan.
• Dust with powdered sugar if desired.
• You can serve immediately or refrigerate before slicing. Enjoy!
• Recipe TIPS and NOTES below.

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RECIPE TIPS AND NOTES:

• An 8-inch Springform pan can also be used. Just make sure to wrap the bottom with foil to avoid leaking.
• Make sure the cream cheese is softened at room temperature. If cream cheese is too cold, it won't blend well with the other ingredients.  To quickly soften, microwave for about 10 seconds and it's ready to use. If you are not in a hurry, just leave the cream cheese on the counter top for about 30 minutes.
• This cheesecake can also be steamed.  Cover the pan with foil or wrap the steamer lid with cloth to avoid water drip. Steam for 45-50 minutes then leave to cool inside the steamer with lid partially opened for about 30 minutes.
• Leaving the cake inside the oven to cool down for a bit will avoid the cake from deflating. Just slightly open the oven door and place a towel or  an oven mitt to keep it ajar.
• The top of the cake is very fragile so be gentle when removing from the pan to avoid cracks. 
• Cool completely before removing from pan and before dusting with powdered sugar.
• Store in the refrigerator in an airtight container and consume within 5 days.

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​PRINTABLE RECIPE

3-Ingredient Cheesecake by PinoyCookingRecipes