Chocolate Japanese Cheesecake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Ever since I discovered Japanese cheesecake, I've been obsessed with its impossibly fluffy texture. This chocolate version takes that magic and adds rich cocoa goodness that everyone adores. The best part? It comes together in just 45 minutes total, making it perfect for unexpected guests or weekend cravings. Cream cheese provides beneficial probiotics for gut health, and the simple ingredient list means you probably have everything at home already. No fancy equipment needed, just a mixing bowl and your oven. Trust me, once you taste that cloud like crumb, you'll be making this again and again.
Ella x
Ingredients
- 250 gcream cheese
- 237 mlsugar
- 4eggs
- 60 gcornstarch
- 120 mlmilk
- 1 tspvinegar
- 1 tspvanilla extract
- 80 gmelted unsalted butter
- 60 gcocoa powder
- 1 tspbaking powder
- 1 tspsalt
Detail level
Instructions
- 1
Preheat oven to 300°F (150°C). Prepare a 7-inch springform pan with baking paper and grease with melted butter.
- 2
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- 3
In a separate bowl, combine cornstarch, milk, vinegar, and vanilla extract, stirring until smooth.
- 4
Gradually add the cornstarch mixture to the cream cheese mixture, mixing well.
- 5
Sift together cocoa powder, baking powder, and salt. Fold into the batter until evenly combined.
- 6
Pour the batter into the prepared pan and bake for 30 minutes, or until the center is just set.
- 7
Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 2 hours before serving.
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