Melt the chocolate – Either microwave white chocolate chips in 30-second bursts (stir between bursts) or use a double boiler. Don't let it get too hot—just melted and smooth is perfect.
Mix the base – Whisk cream cheese into the melted white chocolate until completely smooth. No lumps. Then add your egg yolks one at a time, whisking after each one until silky.
Make the magic (meringue) – In a separate bowl, beat egg whites on high speed with an electric mixer until they form glossy, stiff peaks. (If you can turn the bowl upside down and nothing falls out, you're good.)
Fold it together – This is the secret to fluffiness. Add one-third of the egg whites to your yellow batter and gently fold in with a spatula. Fold in another third. Then fold in the final third. Don't overmix—be gentle, be kind.
Pour & tap – Pour batter into your prepared pan. Tap the bottom of the pan against the counter a few times to release air bubbles.
Water bath bake – Pour boiling water into the bigger pan until it reaches halfway up the sides of your cake pan. Bake for 25–30 minutes until the top is light golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter, not completely clean).
Cool completely – Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes. Then take it out and let it cool to room temp, then chill in the fridge for at least 4 hours (overnight is even better).
⏱️ Total Time: About 6 hours (mostly waiting in the fridge, not active time)
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