This two ingredient Japanese cheesecake recipe melts cream cheese and white chocolate together as its flavor base, then folds in whipped egg whites and bakes it in a water bath for that signature light, jiggly, cotton-soft texture. This easy fluffy cheesecake takes about 90 minutes including cooling and has gone viral for proving that a genuinely impressive dessert can come from so few core ingredients.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes (plus chilling)
Servings: 8
Category: Dessert
Why You’ll Love This Two Ingredient Japanese Cheesecake
- This two ingredient Japanese cheesecake recipe delivers a genuinely light, cotton-soft texture unlike a dense American cheesecake.
- Cream cheese and white chocolate form the entire flavor base, so it’s easy to remember and shop for.
- The water bath baking method gives it that signature jiggly, cloud-like consistency.
- A showstopping dessert that looks far more difficult than it actually is.
Ingredients You’ll Need
- 8 oz cream cheese
- 8 oz white chocolate, chopped
- 4 eggs, separated
- 1 tbsp cornstarch
- 1 tbsp lemon juice
How to Make Two Ingredient Japanese Cheesecake
- Preheat the oven to 320°F (160°C), line a round cake pan, and prepare a water bath.
- Melt the white chocolate and cream cheese together over a double boiler until smooth.
- Whisk in the egg yolks one at a time.
- In a separate bowl, beat the egg whites to soft peaks.
- Fold the egg whites into the cream cheese mixture in batches, along with the cornstarch and lemon juice.
- Pour the batter into the prepared pan and place it in a water bath.
- Bake for 60 to 70 minutes, until set and slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cake cool slowly for 30 minutes to prevent cracking.
- Chill before slicing and serving.
Tips for the Best Two Ingredient Japanese Cheesecake
- Fold the egg whites gently into this two ingredient Japanese cheesecake batter to preserve as much air as possible for the fluffy texture.
- Don’t skip the water bath — it’s essential for the gentle, even baking that keeps this cake from cracking.
- Let the cake cool slowly in the oven with the door cracked to prevent sudden temperature changes that cause cracks.
- Chill the cheesecake fully before slicing for the cleanest cuts.
Variations to Try
- Add a teaspoon of matcha powder for a Japanese-inspired matcha version.
- Top with fresh berries or a light glaze before serving.
- Use dark chocolate instead of white for a richer flavor.
How to Store It
Store covered in the fridge for up to 4 days.
Frequently Asked Questions
Why is it called a two ingredient cheesecake?
The name refers to the two core flavor ingredients, cream cheese and white chocolate, which form the base of the cake, with eggs and a touch of cornstarch and lemon rounding out the structure.
Why did my Japanese cheesecake crack?
Cracking usually happens from rapid temperature changes — skipping the water bath or opening the oven too soon can cause this, so let it cool gradually with the door cracked.
Can I make this cheesecake ahead of time?
Yes, it keeps well in the fridge for several days, making it a great make-ahead dessert.
Why does this cheesecake jiggle so much?
The whipped egg whites create an airy, souffle-like structure, giving this style of cheesecake its signature light, jiggly texture.