Soufflé meets custard in this Fluffy 3-Ingredient Chocolate Cheesecake - white chocolate, cream cheese, eggs - BOOM!
Of all the desserts presented on menus I've perused, cheesecake rarely ever grabbed my attention. It's a texture thing. That was until my mouth met this Fluffy 3-Ingredient Chocolate Cheesecake!
Think 'When Harry Met Sally' (thanks You Tube), but with souffle and custard in the leading roles and all of a sudden 'I'll have what she's having'... please and THANK YOU!!
I've shared cheesecake recipes here on the blog, twice in the four years I've been blogging - Matcha Cheesecake and what I like to call a cheeseFAKE, my No-Bake Maple Berry Cheesecake. So, that really makes it only once in four years.
The only cheesecake I've ever thoroughly enjoyed is my sister's - she is a baker extraordinaire! Second to that, those single serve Japanese cheesecake you find at Asian bakeries. Which is essentially what this is, but dripping with decadent date caramel with a pile of chocolate curls and shards stacked on top.
I've made this a few times, once with tofu for a no-bake version before the Dude reverted to a meatatarian. FAIL!! My other version used mascarpone cheese and although it tasted fabulous, the structure wasn't ideal. I used the packed, instead of whipped variety of mascarpone, so I was a little stumped when it flopped. Any ideas??
I like mascarpone for its less sharp taste and silky smooth texture. Personally, I just think it's a far more superior cheese than cream cheese. It's what made these Mascarpone Double Chocolate Chunk Cookies some of the best the Dude claims he has ever had. It's also what set these Mascarpone Clouds Mini Carrot Cakes afloat and what made this Key Lime Mojito Mousse Cake, simply magical!
Until I can produce a great mascarpone version, I wanted to share the cream cheese version of this Fluffy 3-Ingredient Chocolate Cheesecake that has been floating around the web. To avoid messy slices like mine above, I'd advise you to chill and slice the cake with a warm, clean, sharp knife, prior to adding the chocolate topping. Also, I am not too pleased with the quality of my photos, but the world won't come to an end as a result. Soooo, if you're ready to have what I'm having, slide on down below and grab the goods...um recipe. 😉
Ingredients
Cheesecake:
- 255 grams white chocolate 9 ounces, I used Valrhona Opalys 33%
- 225 grams cream cheese 8 ounces, room temperature cut into cubes
- 6 large eggs separated and at room temperature
Chocolate Curls:
- Dark milk and white chocolate
Date Caramel
- 150 grams dates about 1 cup
- 125 grams water ½ cup
- 6 grams vanilla bean paste 1 teaspoon
Instructions
Cheesecake:
- Preheat oven to 350ºF. Line the base of a removable-bottom pan with a lightly sprayed parchment round. Cut a collar out of parchment that is the circumference of the pan and spray lightly so that it adheres to the sides of the pan. (I used a 6-inch pan). Wrap the pan in foil, so that it covers the base and sides of the pan (this will protect from water seeping in). Place prepared pan in a deep baking pan and set aside.
- Place a large bowl over a pot with simmering water (bain-marie). Add chocolate to the bowl and heat until melted and smooth.
- Stir in the cheesecake while still warm and allow to cool in preparation for the egg yolks.
- Add the egg yolks and stir until completely combined.
- Whip the egg whites to stiff peaks using an electric mixer and whip attachment.
- Stir in a little of the whipped egg whites into the chocolate mixture. Then use a spatula to fold in the remaining egg whites in two additions until just combined.
- Transfer the batter to the prepared pan and fill the pan that it is sitting in with water to about halfway up the outside of the baking pan.
- Bake for 45 minutes, depending on your oven, or until set, then turn off the oven and do not remove the cake for another 15 minutes.
- Remove cake from oven and place on a wire rack to cool in the pan.
- Once completely cooled, lift the bottom out of the pan and chill in fridge, overnight preferably.
- For best results cut the cake while still cold and before adding the toppings.
Chocolate Curls:
- Temper chocolates and pour onto a sheet of parchment in any pattern you desire.
- Allow to set and use the side of a knife or metal spatula to scrape along the surface of the chocolate to create curls.
Date Caramel:
- Add water and dates to a high-powered blender and blender. This will produce a thicker consistency. Add more water a little at a time to achieve a more fluid consistency, if preferred. (see my mini video)
Notes
Deb|EastofEdenCooking says
I love regular 'ol cheesecake, thick and creamy with cream cheese, but I also enjoy the lighter versions usually made with fresh ricotta. I Really would enjoy a slice of this beauty...all that white chocolate! Pass a slice, please!
I Sugar Coat It! says
I have yet to try it with ricotta - will have to sometime.
Sam | Ahead of Thyme says
Wow this looks gorgeous and sounds amazing! I can't wait to try this maybe tomorrow!! Thanks for the recipe 🙂
I Sugar Coat It! says
Tomorrow? How about tonight, or right this minute? lol
Felesha says
I'm in!!! Where's my slice?
I Sugar Coat It! says
Just one?? 😉
Michele says
Oh good heavens.... only three ingredients? And it looks so completely delicious and addicting! I cannot wait to make this!
I Sugar Coat It! says
I know, right!! Three ingredients!! Totally worth making.
Michele says
This looks so amazing I cannot wait to make this! It looks absolutely mouthwatering!! Pinned it!
I Sugar Coat It! says
thanks, Michele!
Bridget - The Recipe Wench says
Decadent is right! I pretty much love all homemade cheesecake. But if you try to serve me something made from a box, you better run away fast! hahaha! What really caught my attention is the date caramel sauce. I've GOT to try that! Your photo is beautiful. . . . and I would never turn down a messy slice of this beautiful cheesecake. Great recipe!
I Sugar Coat It! says
Oh, date caramel is sooo dreamy! Whip up a batch and spread it on everything!
Kavey says
Loving how spectacular this looks and yet so simple to make. G
I Sugar Coat It! says
Thanks, Kavey!
Matthew From Nomageddon says
It's So Fluffy!!!
I Sugar Coat It! says
and yummy!
Ali @ Home & Plate says
Do you take orders? That is one incredible looking cheesecake. WOW!
I Sugar Coat It! says
Hahaa.. no orders, but I can save you a slice! 🙂
lisa @ garlicandzest.com says
Oh-Ma-Gawd! Deposit directly on my thighs! This is a stunning dessert!
I Sugar Coat It! says
There are worse places, no? 😉
peter @feedyoursoultoo says
You created a really cool texture. You found a way for you to like it. Love the caramel and the toppings. Really nice presentation.
I Sugar Coat It! says
thanks.
Gloria @ Homemade & Yummy says
Simple yet tasty dish to end an awesome Easter meal.
I Sugar Coat It! says
Yup, that's the plan! 😉
Sara says
This looks absolutely dreamy!
I Sugar Coat It! says
thanks, Sara.
Tracy | Baking Mischief says
I can't believe this is only three ingredients! Mind blown. 😉 It looks fantastic and I LOVE the way you decorated it. It's so cute.
I Sugar Coat It! says
Hard to believe, right!!
Peter @ Feed Your Soul Too says
This is such a decadent dessert with great texture.
Renee says
This looks like it belongs in a display case at a bakery!! Wow!!
I Sugar Coat It! says
Why, thank you Renee!
Rebekah | Kitchen Gidget says
I'm in awe that this is only 3 ingredients! I LOVE Japanese cheesecake so this is right up my alley!
I Sugar Coat It! says
It is my go-to cheesecake recipe.
Paula says
A simple three ingredient cheesecake made very elegent by your date caramel topping and chocolate shards. It's gorgeous and single servings desserts are a favourite of mine. Yes, I'll have what you're having!
I Sugar Coat It! says
Hahaaaa...love that you got that, Paula! For only three ingredients, it is quite a treat.