Japanese cheese cake

Today we bring this sweet recipe extremely easy to do and with only 3 ingredients, is also gluten free.

Ingredients:
- 4.5 oz of cream cheese
- 4.5 oz of white chocolate
- 3 eggs

Recipe:
- Place the white chocolate into pieces in a bowl.
- Place the bowl over a saucepan with simmering hot water (water bath) for disposing and remain liquid.
- Pour the chocolate over a large bowl, add the cream cheese and mix well.
- Separate the yolks from the egg whites.
- Add the yolks to the previous bowl and stir again until well blended.
- Using the mixer with the accessory of rods, beat the egg whites until they are stiff and gently mix in the previous bowl.
- Preheat oven to 170 degrees.
- In a round mold, cover with oven paper the base and then with another piece of paper cover the sides of the mold to prevent the cake from sticking and to unmold better.
- Pour the cake mixture into the mold.
- Place it on the baking tray, and put a little boiling water over the tray to cook in water bath in the oven.
- Enter the tray in the oven and let it cook at 170 degrees for 15 minutes, then lower the temperature to 160 degrees for another 15 minutes to cook.
- Turn off the oven but leave the cake inside fot 15 minutes.
- Remove the cake from the oven, let it cool and unmold.

*Note: I used a large mold and had a slim cake, you can also cook it in a smaller mold to make it thicker, in both cases is equally fluffy!

Bon appetit!