This simple recipe took the world by storm when it first came out, with people everywhere whipping it up in a flash in their kitchens. It’s believed the recipe was originally a Japanese delicacy, but now it’s famous all over the world.

Ingredients​

• 3 eggs
• 120g white chocolate
• 120g cream cheese

Method​

1. Preheat oven to 170C and grease a springform cake tin with butter. Separate egg yolks from whites. Place egg whites in a medium bowl in the fridge.
2. Melt chocolate in a pot over a saucepan of boiling water (or carefully microwave until melted). Set chocolate aside to cool. Once chocolate is cool, put cream cheese in a bowl with chocolate and stir together, then add egg yolks and stir well.
3. Remove egg whites from the fridge and whisk together. Using a spatula, carefully mix egg whites into cream cheese and chocolate mixture.
4. Pour mixture into cake tin and bake for 15 minutes at 170C, then turn oven down to 150C and bake for a further 15 minutes. Turn off oven and leave cheesecake to stand in oven for 15 minutes before removing and leaving to cool completely. Once cooled, decorate with icing sugar if you like.

 

[Babybird]

This simple recipe took the world by storm when it first came out, with people everywhere whipping it up in a flash in their kitchens. It’s believed the recipe was originally a Japanese delicacy, but now it’s famous all over the world.

Ingredients​

• 3 eggs
• 120g white chocolate
• 120g cream cheese

Method​

1. Preheat oven to 170C and grease a springform cake tin with butter. Separate egg yolks from whites. Place egg whites in a medium bowl in the fridge.
2. Melt chocolate in a pot over a saucepan of boiling water (or carefully microwave until melted). Set chocolate aside to cool. Once chocolate is cool, put cream cheese in a bowl with chocolate and stir together, then add egg yolks and stir well.
3. Remove egg whites from the fridge and whisk together. Using a spatula, carefully mix egg whites into cream cheese and chocolate mixture.
4. Pour mixture into cake tin and bake for 15 minutes at 170C, then turn oven down to 150C and bake for a further 15 minutes. Turn off oven and leave cheesecake to stand in oven for 15 minutes before removing and leaving to cool completely. Once cooled, decorate with icing sugar if you like.

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I also drizzle some passionfruit pulp on top, as variation..love passionfruit...yum