When was the last time you had a real, face-to-face, no holds barred conversation with someone?




One where you’d completely lost track of time?




One where you could keep going for hours and feel the lightness of only minutes having passed you by?




One where the next morning, when you try to remember what you spoke about through the night, all you can recall is a warm feeling.







It’s a magnificent thing – being able to talk about just anything with someone in a fearless, honest and crazy way.




Knowing that nothing you could possibly say would ever result in judgement. That exquisite feeling of being bound by nothing – just indulging in an unrestrained spilling of words.




Swimming in and out of a million different ideas and stories with someone.




Being wrapped up in their lives and minds for a moment, and letting them step into yours.




It’s so beautifully detailed and intricate in some ways, and yet so simple at the same time.




Throw a slice of cheesecake like this one into the mix and you will probably make a friend for life.







A spoonful of this fluffy cheesecake will make you feel like you’re eating a piece of light yellow cloud.







Using just 3 ingredients also makes this a super simple dessert to put together without having to run to the store.




There is something about its delicate, pale yellow, billowy surface that just relaxes me. Do you feel the same? 🙂







3-ingredient Japanese Cheesecake




Recipe from: Happy Home Baking




Prep time: 20 mins
Cook time: 30 mins, plus cooling
Serves: 6-8




Ingredients:




120 g white chocolate, broken into pieces (I used Meji – a Japanese brand)
120 g cream cheese, softened
3 eggs, separated
sprinkles (optional)







Method:




1. Line the base of a 7-inch round cake tin with parchment paper and grease thoroughly. (I used brown paper parchment.)
2. Place the white chocolate pieces in a double boiler, and stir until melted and smooth. Add the cream cheese and mix until incorporated. Remove from the heat and mix in the egg yolks.







3. In another bowl, whip the egg whites until stiff and then very gently fold into the chocolate-cream cheese mixture.







4. Pour the mixture into the cake tin and place on a baking tray. Fill the tray with some hot water – it can come upto half the side of the cake tin. Bake at 170º C for 15 minutes and then reduce the temperature to 160º C for another 15 minutes. Then turn off the oven and leave the cheesecake inside for a final 15 minutes. Let the cheesecake cool completely before removing from the tin. Cut into slices and top with sprinkles if desired.







Simple is always best. Now grab a friend, make some cheesecake, crack open a bottle of wine and let the words flow 🙂