Who wouldn’t love to sink their teeth into a sweet hunk of flavorful cheesecake? I know that I would be first in line to get in on some of that action! However, we don’t always have time to go to the bakery or local cafe for cheesecake now do we? This simple 3-ingredient cheesecake recipe will simply blow your mind to bits. It’s uber easy to make and anyone can master it, including you. Now, stop drooloing all over your keyboard and get to the kitchen to whip up this yummy goodness.

Shinee at Sweet and Shiny says:

Yes, this cheesecake is simply heaven. If you’re not into overly sweet desserts, or you want to enjoy a light piece of cake, this cheesecake is for you. And you can totally customize it to your own liking by pairing it with caramel sauce, chocolate sauce, or any fruit sauces.”

You can also top it with thinly sliced strawberries, cherries, bananas and even shaved dark chocolate. Whatever you decide on, it is sure to be a real hit.

Ingredients

5 large eggs, at room temperature

8oz (225gr) cream cheese, at room temperature

14oz (400gr) sweetened condensed milk

Fresh fruits for decoration, optional

Powdered sugar for dusting, optional

Instructions

Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.

Separate the egg whites and yolks. Set aside.

In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 1 minute. Add condensed milk, beat for a minute. And then add the egg yolks and continue to beat until well combined, 2-3 minutes.

In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)

Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.

Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve. Before serving, when the cake is chilled and set, gently remove the parchment paper on the bottom and place the cake on the platter. Dust some powdered sugar and top with fresh fruits, if desired.

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Quick Tip: Be sure the cream cheese is at room temperature. It makes it much easier to work with.

Thanks to our friend Shinee at Sweet & Shiny for this recipe.