There are hundreds of cheesecake recipes out there. Yet one that definitely stands out is the simplest and easiest to make. This 3-ingredient recipe is probably the simplest out there to make.
This recipe is inspired by Japanese cheesecake. The top layer is soft and light and the bottom is creamy and dense. The difference though is that this recipe calls for condensed milk instead of using white chocolate.
If you want to learn more about cheesecake recipes, you can visit https://www.cheesecake.cz. But first, look at how easy this 3-ingredient cheesecake recipe is!
- 4 large eggs
- ¾ cup condensed milk (sweetened and full fat only)
- 1 (226g) block of cream cheese (full-fat only)
Here’s How to Make The 3-Ingredient Cheesecake
Step 1: Preheat the oven to 177°C or 350°F.
Step 2: Grease the inside of the pan first. Create handles with two strips of parchment paper and form an “x” at the bottom of the pan. This will make it easier for you to get the cake out once cooked. Then line the baking pan with parchment paper to avoid the cake from sticking to the mold.
Step 3: The egg yolk should be separated from the egg whites. Keep the egg whites inside the fridge first until it’s ready to use. The eggs in this recipe are the ones that give it structure.
Step 4: Prepare a stand mixer or a hand mixer and attach the wire whisk. At high speed, beat the cream cheese until it’s smooth and fluffy. Lower the mixer speed then gradually add the condensed milk. Continue mixing until it’s smooth and well incorporated.
Step 5: Set the mixer at the highest speed and beat the egg whites until you form white and stiff peaks. Gently fold this into the batter. This should result in a very light and airy mixture.
Step 6: Gradually add the egg white mixture into the batter and fold it in using a spatula.
Step 7: Your cheesecake mixture is now ready for baking. To do this, make a water bath first. This will keep the cheesecake stable. This method will prevent your cheesecake from collapsing while being baked in the oven.
- Tip: Water Bath – Place your cake pan in a larger pan filled with water. Make sure you use a solid round cake pan, not one with removable bottoms.
Step 8: Bake the cheesecake for 40 minutes at 177°C or 350°F first at the lowest rack in your oven. Once done, lower the temperature to 325°F (163°C) and let it bake further for 10 more minutes. At this point, the cake should have a brown surface and have fully risen.
Step 9: Turn the oven off but leave the cake in the oven for one more hour.
Step 10: Place the cake on the fridge overnight.
(Optional) Dust with powdered sugar before serving.