Recipe: Japanese cheesecake with 12 million online fans

How do you make a light and airy cheesecake with three ingredients? Japanese vlogger Ochikeron shows how she makes her cheesecake with white chocolate, eggs and cream cheese – and the internet explodes.

(Is the mixer actually switched off at 1:30? Oops!)

How to make Japanese cheesecake

• Preheat the oven to 170 degrees.
• Separate the eggs. Beat the egg whites until stiff.
• Melt the white chocolate au bain-marie. Stir in the cream cheese. Remove from the heat and stir in the egg yolks.
• Now fold the beaten egg whites into the batter in three batches.
• Line a baking tin with baking paper lightly greased with oil. Pour the airy batter into the tin. Tap it on the counter a few times to remove large air bubbles from the batter.
• Place the baking tin in an oven dish and fill it with hot water. Put it in the oven.
• Now comes Ochikeron’s trick: the cake is baked at three different temperatures. First: 15 minutes at 170 degrees, then 15 minutes at 160 degrees, after which the oven is turned off and the cake remains in the warm oven for another 15 minutes.
• Ochikeron lets the cake cool completely and dusts it with a little icing sugar.

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