Ingredients
Equipment
Method
- Preheat your oven to 150°C (300°F) and prepare a baking tray with hot water on the bottom rack for steam.
- In a clean, dry bowl, beat the egg whites until stiff, glossy peaks form.
- Soften the cream cheese and beat until smooth and lump-free.
- Mix in the vanilla extract and melted/grated white chocolate until fully blended.
- Gently fold the whipped egg whites into the cream cheese mixture in three batches.
- Lightly grease a 20–22 cm springform pan and pour in the batter.
- Bake for about 60 minutes until the edges are set, but the center jiggles slightly.
- Allow the cheesecake to cool completely at room temperature for about 2 hours before refrigerating for at least 1 hour (overnight recommended).
- Run a knife around the edge, release the springform, and top with fresh blackberries and coarse sugar before serving.
Nutrition
Calories: 280kcalCarbohydrates: 12gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 83mgSodium: 250mgPotassium: 100mgSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 6mgIron: 3mg
Notes
Use high-quality white chocolate for the best flavor and texture. Make sure all ingredients are at room temperature to avoid lumps. Don’t skip the chilling time; it’s important for the best texture. If you want to add a twist, try swirling in raspberry puree or adding lemon zest. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
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