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I love how simple yet impressive Japanese Chocolate Cheesecake is to make with just four ingredients. It combines the light, airy texture of a traditional Japanese cheesecake with the rich, indulgent taste of chocolate, making it perfect for holidays and celebration, or as a sweet treat at home.
Table of Contents
- 4-Ingredient Chocolate Japanese Cheesecake
- Why I Love This Recipe
- Ingredients You’ll Need
- How To Make Japanese Chocolate Cheesecake
- Secrets To Cotton-Soft Chocolate Cheesecake
- Frequently Asked Questions
- What To Serve With Japanese Chocolate Cheesecake
- Other Recipes You Might Like
- Japanese Chocolate Cheesecake Recipe
4-Ingredient Chocolate Japanese Cheesecake
When it comes to holiday desserts, I love keeping things simple and fuss free, and this 4-Ingredient Japanese chocolate cheesecake fits the bill. With just eggs, chocolate, cream cheese, and lemon juice, it’s so easy to make, but the results are absolutely decadent—perfect for holiday parties or a cozy family dinner.
To dress it up for the season, I like to add festive toppers like Santa, pine cones, reindeers, elves and gnomes! It instantly transforms the cake into a gorgeous Christmas centerpiece that’s sure to wow everyone at the table.
What I love most about this Japanese chocolate cheesecake recipe is how light and airy it is. There’s no flour involved, so it’s naturally gluten-free! Whether you’re hosting a party or just want a simple dessert that impresses, this chocolate soufflé cheesecake is a must-try. I promise you’ll love it as much as I do! Don’t miss my tips and tricks below to help you bake it perfectly every time!
If you’re craving a classic, lighter version, be sure to check out my Japanese Cheesecake recipe, and for a rich, no-bake chocolate treat, try my No Bake Chocolate Cake recipe, r stick with the good old Chocolate Cake.
Why I Love This Recipe
- Only 4 ingredients. It’s so simple with just eggs, dark chocolate, cream cheese, and a touch of lemon juice—no extra fuss needed. No one likes to hunt for hard-to-find ingredients during the holiday season!
- Quick and easy. The steps are straightforward, making it foolproof and perfect for beginners. Just mix, fold, and bake!
- Perfect 10 texture. By whipping the egg whites into a meringue and folding them into the chocolate and cream cheese mixture, I get a cotton-soft cake that practically melts in my mouth.
- Rich, decadent flavor. My chocolate Japanese cheesecake recipe is pure dessert bliss. Period.
Ingredients You’ll Need
- Cream cheese – Indulge this holiday season and go for full-fat cream cheese. Using low-fat or fat-free cream cheese can cause the cake to be more watery and less rich in flavor.
- Dark chocolate – For the best results, go for dark chocolate with 60-70% cocoa.
- Egg – Use room temperature eggs. If you forget, quickly warm them in a bowl of warm water (not hot) for about 10 minutes.
- Lemon juice – Use freshly squeezed lemon juice; store-bought can be too acidic and lack freshness.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Japanese Chocolate Cheesecake
Okay, first thing—let’s preheat the oven to 170°C (325°F) and put the oven rack in the lower third. Then, grease a 6-inch baking tin (make sure it has a non-removable base) and line the bottom with some parchment paper.
Melt the chocolate and cream cheese together over a pot of simmering water—just hot enough to melt the chocolate, not boil. Once it’s melted, take it off the heat and mix in the egg yolks. Give it a good stir and set it aside.
Add the lemon juice to the egg whites and beat until they’re just starting to get stiff—don’t go too far. Then, gently fold the meringue into the cheese mixture in three parts. Once everything’s well combined, pour the batter into your prepared tin.
Set the baking tin in a roasting pan with hot water—about 1 cm (½ inch deep). Then, pop it in the preheated oven and bake for 60 minutes or until a cake tester comes out clean when you stick it in the middle.
Turn off the heat and leave the cake in the oven with the door closed for another 15 minutes. After that, take it out and let it cool completely. Then, just pop it in the fridge for at least 2 hours—or even better, overnight!
Secrets To Cotton-Soft Chocolate Cheesecake
- When folding the meringue into the chocolate mixture, I do it gently and in batches. Keep the air in the meringue will ensure that the cake stays light and airy. Over-folding can deflate it.
- I place my cheesecake in a water bath to ensure it bakes evenly and doesn’t crack. This trick helps create a gentle, consistent heat that prevents drying out.
- DO NOT open the oven door while baking to keep the temperature steady and avoid cracks. Once it’s done, turn off the oven and let the cheesecake cool inside for 15 minutes. This slow cooling helps prevent cracks!
- Let the cheesecake chill overnight in the fridge for the perfect texture. This process helps the cheesecake firm up, making it easier to slice. Trust me, it’s worth the wait!
Frequently Asked Questions
I’d say no. Dark chocolate gives the cheesecake a richer flavor, while milk chocolate will make it sweeter and less chocolatey. Stick with dark chocolate for the best taste!
No, I wouldn’t recommend skipping the water bath. It helps prevent cracks and ensures the cheesecake bakes evenly. Without it, your cheesecake might not turn out as soft and tender.
The top should be lightly golden, and the edges should be set, but the center should still be a little wobbly. Give the pan a gentle shake; if the middle jiggles just a bit, it’s ready!
Store the leftovers in the fridge in an airtight container. It’ll stay fresh for about 3-4 days.
Each piece is 158 calories.
What To Serve With Japanese Chocolate Cheesecake
For a delightful Christmas assortment, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Japanese Chocolate Cheesecake
Ingredients
- 4 oz (125g) dark chocolate
- 4 oz (125g) cream cheese
- 3 eggs, separated
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 110°C (230°F) and position the rack in the lower third of the oven. Grease a 6-inch (non-removable base) baking tin and line the bottom with parchment paper.
- Melt the chocolate and cream cheese over simmering water, just hot enough to melt the chocolate—don’t let it boil. Remove from heat, then add the egg yolks and mix well. Set aside.
- Add the lemon juice to the egg whites and beat until just shy of stiff peaks. Gently fold the meringue into the cheese mixture in three batches. Pour the well-combined batter into the prepared tin.
- Place the baking tin in a roasting pan filled with hot water (about 1 cm or ½ inch deep) and bake in the preheated oven. Bake for 60 minutes or until a cake tester inserted into the center comes out clean.
- Turn off the heat and leave the cake in the oven with the door closed for another 15 minutes. Remove the cake from the oven and let it cool completely, then refrigerate for at least 2 hours or best overnight.
Notes
- When folding the meringue into the chocolate mixture, I do it gently and in batches. Keep the air in the meringue will ensure that the cake stays light and airy. Over-folding can deflate it.
- I place my cheesecake in a water bath to ensure it bakes evenly and doesn’t crack. This trick helps create a gentle, consistent heat that prevents drying out.
- DO NOT open the oven door while baking to keep the temperature steady and avoid cracks. Once it’s done, turn off the oven and let the cheesecake cool inside for 15 minutes. This slow cooling helps prevent cracks!
- Let the cheesecake chill overnight in the fridge for the perfect texture. This process helps the cheesecake firm up, making it easier to slice. Trust me, it’s worth the wait!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Greatt this post make me very hungry
matched with the rainy season in Indonesia
I made this exactly per the recipe using a small round glass container. Easy and delicious!
Baked this and have the same problem with Iyza. After 40minutes the cake is still wet. Was wondering if it was the problem of the egg white that I whisked was not until stiff peak. Just slightly less peak than usual.
Yes, your egg white didn’t become stiff.
What is the texture of this dessert? Is it creamy like cheesecake? Or dry like regular cake?
waw, i tried the recipe and it was very delicious, we really enjoyed this heavenly cake.
but, i added sugar to the egg whites and some chocolate ganach on the top after cooling the cake.
what is the best cream cheese to use please ?
I have tasted very good desserts & savoury snacks at the Malaysian airport in Secret Recipe.
Hi ive made today but aft 30 mins thecake is still wet n i hv to bake for another 20 mins
after refrigerate the cake is wet n it stick to the knife..is that how it suppose to be?
But the cake is marvelous in taste..i added 3tbsp of sugar to the egg white n the taste
is just nice not too sweet
regards
lyzw
Hmm, it doesn’t sounds like it was baked through. Best to follow the recipe exactly.
IMHO if your cake seems wet after you have fridged it, could be that you didn’t let it cool completely first before you put it in the fridge. Hence the “wetness” is condensation. You might try letting it sit out on the counter and let the excess moisture evaporate. This worked well for me when I once did that with a flan.
Thank you for sharing this recipe, I can’t wait to try it. I plan to use sugar-free chocolate and Splenda with fat free cream cheese and it will lower the calorie count but should still work fine and make a good dessert. Thanks again!
Hi Debbi, sounds good let me know how it goes.
Hi, this cake looks great! Would love to make it this Saturday. Can you tell me, is it very bitter without the sugar if using dark chocolate? Thanks, looking forward to the reply
Yes use some sugar.