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The three ingredient cake that'll blow your mind
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulgent white chocolate cheesecake with just 3 simple ingredients - your next go-to dessert!
Ingredients:
  • 700g Baking White Chocolate, chopped
  • 750g cream cheese, chopped, softened
  • 6 eggs, separated
Instructions:
  • Preheat the oven to 130C. Put 250g of white chocolate in a baking dish. Roast for 10 minutes, stir, then continue roasting and stirring every 5 minutes for 25 minutes until the chocolate is dark golden and caramelised. (No need to worry if the chocolate seizes - it will smooth out in the following step.)
  • Melt roasted chocolate in a heatproof bowl over simmering water, stirring until smooth for 3-4 minutes. Let it cool slightly before using.
  • Preheat the oven to 150C. Grease and line two 18cm springform cake pans with baking paper on the base and sides.
  • Blend 250g of cream cheese with caramelised chocolate until well combined. Mix in the egg yolks. Whip egg whites into stiff peaks with an electric mixer. Gently fold egg whites into the chocolate mixture in 3 additions. Divide batter evenly between cake pans and bake for 1 hour 30 minutes or until the cake bounces back when lightly pressed in the centre. Let cakes cool in pans for 20 minutes, then refrigerate to cool completely (expect slight sinking as it cools).
  • For the icing, melt 300g white chocolate in a heatproof bowl over simmering water, making sure it doesn't touch the water. Next, transfer the melted chocolate to an electric mixer and add the remaining 500g of cream cheese. Beat on medium speed for 8 minutes until smooth and glossy. Release the cakes from the pans, place one layer on a cake stand, and spread half a cup of the cream cheese icing on top. Add the second cake layer and use a palette knife to spread the rest of the icing over the top and sides of the cake. Refrigerate until serving. Enjoy!
  • Line two baking trays with baking paper. Roast 100g white chocolate in a baking dish using the roasting process from step 1 to create chocolate shards.
  • While the chocolate is melting beautifully, use the classic double boiler method with finesse – place the heatproof bowl over a saucepan of gently simmering water, ensuring the bowl doesn't touch the water. Stir the remaining 50g of white chocolate until it transforms into a luxurious, velvety consistency.
  • With a palette knife, spread roasted chocolate on one tray lined with baking paper, and melted chocolate on the other. Roll up the baking paper sheets from the long edge, then chill both trays in the freezer for 30 minutes to set. Unroll and delicately move the chocolate pieces to the fridge until serving.
  • Garnish cake with crunchy roasted chocolate and beautiful white chocolate shards before serving.

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