Quick and Easy

Japanese Cheesecake

5
Average: 5 (6 votes)
(6 votes)
Japanese Cheesecake

Japanese cheesecake - The creamy cheesecake consists of only three ingredients.Now you have no excuse not to have desert. Photo: Iris Lange-Fricke

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Health Score:
5,9 / 10
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
147
calories
Calories

Healthy, because

Even smarter

Nutritional values

This cheeesecake is a great source of protein from the cream cheese, while the eggs are rich in vitamin B2 as well as choline, an important nerve transmitter. 

Instead of white chocolate, you can also use dark chocolate for the coating, which is a good source of antioxidants.

1 piece contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates8 g(5 %)
Sugar added6.3 g(25 %)
Roughage0 g(0 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E0.7 mg(6 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0 mg(0 %)
Folate24 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0 mg(0 %)
Potassium81 mg(2 %)
Calcium50 mg(5 %)
Magnesium6 mg(2 %)
Iron0.6 mg(4 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.5 g
Uric acid1 mg
Cholesterol121 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
8 eggs
8 ounces white chocolate
8 ounces cream cheese (room temperature )
How healthy are the main ingredients?
cream cheeseegg
Preparation

Kitchen utensils

1 Springform pan (9 inch), 1 Hand mixer, 2 Mixing bowls

Preparation steps

1.

Separate the eggs and put the egg white in the freezer. Melt the chocolate coarsely chopped over a hot, non-boiling water bath. Allow to cool a little.

2.

Mix egg yolks and cream cheese and add chocolate in portions to the mixture. Mix everything well until a creamy mixture is obtained.

3.

Remove the egg whites from the freezer and whip. Beat the egg whites with salt until stiff. Carefully fold the beaten egg whites into the mixture.

4.

Put the cake batter into a greased springform pan. Seal the outside of the springform pan with aluminium foil. Place the springform pan in the middle of a baking sheet with raised rim and fill the baking sheet with hot water.

5.

Bake the Japanese cheesecake in a preheated oven at 180 °C/ 350°F (convection 160 °C/325°F) for 15 minutes. Then reduce temperature to 160 °C/ 325°F (convection 140 °C/300°F) and bake for a further 15 minutes. Turn off the oven and bake for another 15 minutes in the residual heat. Remove from oven and let cool down.