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3-ingredient chocolate cheesecake

Yes, yes and yes! A cheesecake that’s as easy to make as it sounds.

3-ingredient Chocolate Cheesecake

Serves 10-12


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


  1. Preheat the oven to 150°C.
  2. Grease and line two 20cm springform cake tins. Set aside.
  3. Melt chocolate over a double-boiler or in the microwave. Cool slightly.
  4. Combine the melted chocolate and cream cheese, stirring well.
  5. Fold in egg yolks and salt. Set aside.
  6. 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.
  7. Bake for 11/2 hours or until cake springs back in the centre when pressed lightly.
  8. Cool in the tins for 20 minutes before transferring to the fridge to cool completely.
  9. 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

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