2-ingredient Japanese cheesecake
This 2-ingredient Japanese cheesecake is a light, fluffy, and irresistibly soft dessert made with just cream cheese and eggs. Its jiggly softness and airy texture make it a perfect quick-bake treat that melts in your mouth. Ideal for both beginner and experienced bakers, this simple recipe uses minimal ingredients and steps while allowing easy customization for added flavors or toppings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 200g full-fat cream cheese (room temperature)
- 4 large fresh eggs (room temperature)
Instructions
- Prepare Your Ingredients: Bring the cream cheese and eggs to room temperature to ensure smooth mixing and an even, airy batter.
- Beat the Cream Cheese: Using a hand mixer or stand mixer, whip the cream cheese until it’s soft, smooth, and free of lumps to avoid a dense texture.
- Add Eggs One at a Time: Incorporate the eggs gradually, beating well after each addition to build volume and a light, slightly frothy batter filled with air bubbles.
- Pour and Bake: Transfer the batter to a greased, parchment-lined baking pan. Bake in a preheated oven at 320°F (160°C) using a water bath to maintain moisture. The gentle slow cooking locks in the cheesecake’s signature jiggly softness.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then chill it in the refrigerator to firm up before slicing for the best texture.
Notes
- Use room temperature ingredients for smoother blending and fluffier results.
- Bake low and slow with a water bath to prevent cracks and ensure even cooking.
- Do not overmix to retain air bubbles and keep the cake light.
- Use the freshest eggs possible for the best rise and crumb.
- Let the cheesecake cool completely before slicing to avoid messy cuts.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cake)
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Japanese cheesecake, 2-ingredient cheesecake, light dessert, fluffy cheesecake, easy cheesecake recipe, gluten free dessert, no sugar added option
Find it online: https://marygourmet.com/2-ingredient-japanese-cheesecake/