INGREDIENTS

3 eggs 120 g chocolate (white)120 g cream cheese

PREPARATION:

1. Separate eggs.
Beat egg whites until very stiff. Melt the chocolate over a hot bain-marie. Allow to cool slightly and mix with the cream cheese. First the egg yolks, then fold the beaten egg whites into the cheese cream in portions. Pour everything into the leak-proof baking pan, place it in a deep baking tray and pour two-thirds hot water into it.
2.
Bake the cheesecake at 170 degrees in a preheated oven for 15 minutes. Reduce oven temperature to 160 degrees and bake for another 15 minutes. Turn off the oven and leave the cake with the door closed for another 15 minutes. Allow cheesecake to cool completely before serving.