Japanese 3-Ingredient Cheesecake

Note: If you don't have white chocolate at home, you can use milk chocolate instead.

1. Carefully separate the egg whites from the yolks and beat the whites to stiff peaks with a mixer. Refrigerate them briefly.
2. Preheat your oven to 170°C. Break the white chocolate into pieces and melt it over a water bath (bain-marie).
3. Wait for the chocolate to cool, then add the unsalted cream cheese. Stir the two ingredients together and add the yolks. Stir until you get a smooth, uniform mixture.
4. Finally, fold in the egg whites that were beaten to stiff peaks with the mixer.
5. Pour the batter into a baking pan. Place that pan inside a larger pan filled with water.
6. Bake this unique cake for about 15 minutes. Once baked, you can dust it with powdered sugar.