4-Ingredient Chocolate Cheesecake

This is a twist on the classic 3-ingredient Japanese cheesecake–we swapped out the white chocolate for milk chocolate and added a little sugar to sweeten things up. It’s light, airy, and perfect when you want something decadent but only have a few ingredients on hand.

Instructions

1. 1

   Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.

2. 2

   Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1–2 minutes, stirring every 30 seconds, until melted.

3. 3

   Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.

4. 4

   Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.

5. 5

   Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.

6. 6

   Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.

7. 7

   Carefully transfer to the oven and bake for 35–40 minutes, or until the cheesecake is set.

8. 8

   Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.

9. 9

   Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.

10. 10

    Slice and garnish with maraschino cherries, if desired.

11. 11

    Enjoy!

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