Yes, yes and yes! A cheesecake that’s as easy to make as it sounds.
3-ingredient Chocolate Cheesecake
Serves 10-12
Ingredients
700g white chocolate, chopped
750g medium-fat cream cheese, at room temperature
6 eggs, separated
Pinch of fine salt
Melted white chocolate, for serving (optional)
Honeycomb, for serving
Method
- Preheat the oven to 150°C.
- Grease and line two 20cm springform cake tins. Set aside.
- Melt chocolate over a double-boiler or in the microwave. Cool slightly.
- Combine the melted chocolate and cream cheese, stirring well.
- Fold in egg yolks and salt. Set aside.
- Whisk egg whites to stiff peaks. Stir in a 1/3 of egg whites into cream cheese mixture, combining completely. Fold in remaining egg whites using a large metal spoon. Divide the mixture between prepared cake tins.
- Bake for 11/2 hours or until cake springs back in the centre when pressed lightly.
- Cool in the tins for 20 minutes before transferring to the fridge to cool completely.
- Serve topped with melted chocolate and honeycomb, if you like.
Take it to the next level with honeycomb
Combine 1 cup (200g) sugar, 1/4 cup (60ml) golden syrup and a pinch of salt in a large pot over medium heat. Stir every 2-3 minutes until the sugar has dissolved. Simmer for 12-15 minutes until mixture turns an amber colour. Remove from heat and vigorously whisk in 2 tsp (10ml) bicarbonate of soda until well incorporated and mixture is foamy. (Careful, the mixture expands four-fold.) Pour into a lined baking tin and leave to set for 30-60 minutes. Break into chunks and serve on top of cheesecake.
Recipe and styling: Gail Damon
Photographs: Zhann Solomon
