- 250 g good-quality white chocolate, broken into blocks
- 250 g cream cheese, at room temperature
- 6 free-range eggs, separated
- Icing sugar, for dusting (optional)
Preheat the oven to 170°C.
Half-fill a medium saucepan with water. Place the chocolate in a heatproof bowl that will fit snugly into the saucepan. Bring the water to a rapid boil. Turn off the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate melts.
Remove from the heat and whisk in the cream cheese until smooth. Lightly whisk the egg yolks with a little of the warm mixture, then whisk into the chocolate mixture.
Beat the egg whites until stiff peaks form. Fold into the chocolate mixture, a third at a time. Place a muffin pan into a larger roasting pan and half-fill the larger pan with water. Line the muffin tin with paper cases. (Add a little water to any empty moulds.) Ladle in the mixture and bake for 10 minutes. Reduce the heat to 160°C and bake for a further 10 minutes. Turn off the heat and leave the cheesecakes in the oven for 15 minutes. Serve warm or at room temperature. Or, when cooled, chill for a few hours or overnight. Dust with sifted icing sugar if you like.
Make sure to cut the parchment paper for the sides taller than the pan. The cake rises high during baking. But keep in mind that it falls back to its original height, and it’s totally normal.
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 1 (14oz) can sweetened condensed milk (about 275ml)
- Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) spring form pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the spring form pan with the prepare parchment paper. Set aside.
- Separate the egg whites and yolks.
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.
- Add condensed milk, beat for another minute.
- Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
- In a separate bowl, beat egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peak faster.)
- Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
- Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
- Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water.
- Put the cheesecake pan on the middle rack above the rack with water bath.
- Bake for 45 minutes.
- Turn off the oven and cool the cake in the oven for 30-40 minutes.
- Remove the sides of the spring form pan and gently peel off the parchment paper from the sides.
- Cool completely on the counter, then refrigerate until ready to serve.
- · When ready to serve, gently remove the parchment paper on the bottom. Make sure the cheesecake is chilled and set completely. Transfer the cheesecake onto the serving platter. If desired, dust with powdered sugar and top with fresh fruits.