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 time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz (125g) dark chocolate
- 4 oz (125g) cream cheese
- 3 eggs (separated)
- 1 teaspoon lemon juice
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.