Three-Ingredient Japanese Cheesecake

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Ingredients

• Egg whites
• Sugar
• Butter
• Egg yolks

Instructions

1. Chill egg whites in a clean, non-oily bowl in the fridge.
2. Microwave butter for 40 seconds to soften, then cream it with 2 tbsp of sugar until creamy.
3. Add egg yolks gradually to avoid lumpiness, mix, and strain the butter.
4. Preheat oven to 100°C (212°F) and line a mold with baking paper.
5. Beat egg whites with sugar in three additions until slightly bold and stiff.
6. Gently fold meringue into the butter mixture in three parts.
7. Pour batter into the mold, remove air bubbles, and place in a container with hot water.
8. Bake at 100°C (212°F) for one hour, then increase temperature to 200°C (392°F) for 10-15 minutes until browned.
9. Check for doneness with a bamboo skewer, then let it rest in the oven for 30 minutes.
10. Refrigerate for 1-2 hours before slicing with a knife dipped in hot water.
11. Serve with a sauce made from strawberries, blueberries, or other sour fruits. Enjoy the fluffy, melt-in-your-mouth cheesecake!

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