Chocolate Japanese Cheesecake

Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. This Chocolate Japanese Cheesecake is simply irresistible, light, fluffy, and chocolaty, with a moist texture resembling a souffle.

The recipe is not complicated and uses basic ingredients you already have in your pantry. What makes this cheesecake so delightful is the fact that egg whites are whipped and incorporated into the cheesecake mixture making this cheesecake rise in the oven like a souffle, resulting in this cloudy, fluffy texture.

To ensure your best results, make sure you wrap your pan well, with a cooking bag and aluminum foil in case you use a springform pan, so water can not find a way in.

How to make Chocolate Japanese Cheesecake

Begin by preheating your oven to 325°F (160°C). Lightly grease an 8-inch (20cm) pan and line both the bottom and sides with parchment paper, ensuring the sides are about 4 inches (10cm) in height. If you’re using a springform pan, wrap it with a cooking bag and two layers of heavy-duty aluminum foil to prevent leaks.

Next, separate the egg whites from the yolks.

In a double boiler, melt the cream cheese, butter, and milk together. Once melted, remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly before adding the egg yolks. Then, sift the flour, cocoa powder, and cornstarch over the mixture, whisking until well combined.

In a separate bowl, add salt to the egg whites and start whipping them until they become foamy. Gradually add sugar and continue whipping until soft peaks form.

Carefully fold the whipped egg whites into the cream cheese mixture until fully incorporated.

Pour the batter into the prepared pan, tapping the pan gently to release any air bubbles. Place the pan into a larger pan and then pour hot water into the larger pan until it reaches about halfway up the sides of the cheesecake pan.

Bake for 70 minutes, then turn off the oven and leave the cheesecake inside with the door slightly opened for an additional 15-30 minutes. During this time, the cake will deflate slightly and pull away from the sides of the pan.

Remove the pan from the oven and allow the cheesecake to cool. Once cooled, transfer it to a serving plate and refrigerate if desired.

Before serving, dust the cheesecake with powdered sugar and decorate it with chocolate sticks. For clean slices, cut the cheesecake with a hot knife.

Hope you will try this Chocolate Japanese Cheesecake. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

For more chocolate cakes check our full collection of Chocolate Desserts.

Chocolate Japanese Cheesecake Slice

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Chocolate Japanese Cheesecake

Chocolate Japanese Cheesecake

3 from 2 votes
Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. This chocolate version is totally irresistible, light, fluffy and chocolaty, with a moist texture resembling a souffle.
Servings 10 servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 6 eggs , separated
  • 9 oz (250g) cream cheese , room temperature
  • 3 ½ tbsp (50g) butter , room temperature
  • 3.5 fl. oz. (100ml) milk
  • 1 tsp (5g) vanilla extract
  • 1/4 cup (30g) flour
  • 1/4 cup (30g) unsweetened cocoa powder
  • 2 ½ tbsp (20g) cornstarch
  • 1/2 tsp (2g) salt
  • 3/4 cup (150g) sugar

Instructions
 

  • Preheat the oven to 325F (160C). Lightly grease an 8 inch (20cm) pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. If you use a springform pan, wrap the pan with a cooking bag and 2 layers of heavy duty aluminum foil.
  • Separate the egg whites from the yolks.
  • Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and then sift the flour, cocoa powder, the cornstarch over the mixture. Whisk until well combined.
  • Add salt to egg whites and start whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
  • Gradually fold the whipped whites into the cream cheese mixture.
  • Pour the butter into the prepared pan, tap the pan to release air bubbles,  place the pan into a larger pan and place in the oven.
  • Pour hot water until about halfway up the sides of the pan.
  • Bake for 70 minutes and then turn off the oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
  • The cake deflates a little bit and pulls away from the sides of the pan.
  • Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate if desired.
  • Dust with powdered sugar before serving and decorate with chocolate sticks. Cut with a hot knife.

Video

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 22.2gProtein: 6.5gFat: 16.1gSaturated Fat: 9.3gCholesterol: 137mgSugar: 15.8g
Calories: 249kcal
Course: Dessert
Cuisine: Japanese
Keyword: chocolate japanese cheesecake, cotton cheesecake, japanese cheesecake, souffle cheesecake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Ronda Jefferson says:

    Can you sub Magic Baker sweetener for the sugar? Or truvia?

    1. Ella - Home Cooking Adventure Author says:

      Yes. I am sure it works well. Even xylitol should work well.

  2. 1 star
    It wasn’t enough cocoa. It came out so light in flavor and color. It was also a bit salty. Really wanted to eat Japanese Cotton Cheesecake but this isn’t it.

    1. Ella - Home Cooking Adventure Author says:

      What type of cocoa did you use? I like to use good quality dark cocoa powder. It changes everything. Also, measure well the salt, you don’t need more than 2g.

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