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!
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