Dark Chocolate Japanese Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You have to try this Dark Chocolate Japanese Cheesecake! It's one of my favorite desserts because it comes together so quickly, taking just an hour from start to table. The combination of rich dark chocolate and creamy cheesecake is absolutely irresistible, and dark chocolate is packed with antioxidants that make indulging feel a little less guilty. What I love most is how simple the preparation is, with straightforward ingredients you probably already have in your kitchen. The fluffy, delicate texture is what makes Japanese cheesecake special, and I'm thrilled to share this recipe with you.
Ella x
Ingredients
- 120 gbutter(softened)
- 200 ggranulated sugar
- 6 eggsegg whites
- 4 eggsegg yolks
- 400 gcream cheese(softened)
- 300 gdark chocolate chips
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 50 mlmilk
- 100 mlsoy milk(optional)
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F). Grease a 20cm (8in) springform pan and line the bottom with parchment paper.
- 2
In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.
- 3
Remove from heat and stir in the egg whites, one at a time, until well combined.
- 4
In a separate bowl, whisk together the cream cheese, egg yolks, and melted chocolate until smooth.
- 5
Add the flour, baking powder, and salt to the cream cheese mixture and mix until just combined.
- 6
Gradually add the milk and soy milk (if using) to the cream cheese mixture and mix until smooth.
- 7
Pour the batter into the prepared springform pan and smooth the top.
- 8
Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
- 9
Let cool in the pan for 10 minutes, then run a knife around the edges and release the springform.
- 10
Transfer to a serving plate and top with whipped cream or chocolate sauce (optional)
- 11
Serve and enjoy!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.