Japanese Chocolate Cheesecake

4.78 from 9 votes

Japanese Chocolate Cheesecake

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Cake

Cuisine: Baking Recipes

Keyword: Japanese Chocolate Cheesecake

Servings: pieces

Author: Bee Yinn Low

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!

Recipe contributor: CP Choong

Nutrition