Chocolate Japanese Cheesecake

Instructions

1. 1

   Preheat oven to 300°F (150°C). Prepare a 7-inch springform pan with baking paper and grease with melted butter.

2. 2

   In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.

3. 3

   In a separate bowl, combine cornstarch, milk, vinegar, and vanilla extract, stirring until smooth.

4. 4

   Gradually add the cornstarch mixture to the cream cheese mixture, mixing well.

5. 5

   Sift together cocoa powder, baking powder, and salt. Fold into the batter until evenly combined.

6. 6

   Pour the batter into the prepared pan and bake for 30 minutes, or until the center is just set.

7. 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.