3 Ingredient Cheesecake

(Takes about – 1 hour; Serves – 6)

3 eggs (separate yolks from whites)

4 ounces cream cheese (½ a package – allow to soften at room temperature before using)

4 ounces white chocolate

1 teaspoon butter

Separate the eggs and chill the whites in the refrigerator until they are cold. Preheat the oven to 340ºF. Melt the chocolate in a large bowl (double boiler method), then add the cream cheese. Mix well. Remove from the double boiler and add the yolks. Mix well. In a separate bowl whip the egg whites until they form firm peaks (best done when using an electric beater). Slowly add the whipped egg whites to the cream cheese chocolate mix – about one third at a time. Gently blend. Spread the butter into a cake pan (about 6 inches round or square), line with parchment paper. Pour the mix into the pan. Place the cake pan onto a casserole pan of equal height to the pan. Pour water into the casserole pan to the height of the mixture in the cake pan. Bake at 340ºF for about 15 minutes then at 320ºF for another 15 minutes. Turn off the oven and leave the cake in the oven for another 15 minutes. Remove from the oven and allow to cool. Serve at room temperature with raspberries or fruit and toppings of your choice. Try toasted macadamia nuts and cream, or dust with powdered sugar!

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Simple, quick and easy are good words to associate with cooking and baking. We all like good tasting food that is easy to prepare. This is an easy recipe, but it requires attention during baking time. White chocolate always goes well with macadamia nuts – I toasted a few – topped the cake with whipped cream then sprinkled macadamia nuts over the cream. Yummy!

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