All you need is:

4 eggs
200 g double cream cheese or crème fraiche
150 g white chocolate

The preparation also sounds easy:
separate the eggs. Beat the egg whites until very stiff. Melt the chocolate display over a bain-marie. Allow to cool slightly and then mix with the cream cheese until creamy. First fold the egg yolks, then gradually the stiffly beaten egg whites into the cheese cream. Pour everything into a well-greased springform pan. Place the springform pan on a deep baking tray filled with water. Bake at 170 °C in a preheated oven for 15 minutes. Lower the temperature to 160°C and bake for another 15 minutes. Then turn off the oven, but let the cake bake in the closed oven for another 15 minutes. Allow to cool completely before serving.