Ruby Chocolate Japanese Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate Japanese cheesecake recipe has completely won me over, and I'm so excited to share it with you. There's something magical about that stunning pink color and delicate texture that makes it feel fancy, yet honestly, it comes together in just an hour from start to finish. Ruby chocolate contains natural cocoa butter and antioxidants, so you're getting some real nutritional benefits alongside the indulgence. What I love most is how straightforward the whole process is, no fancy equipment or tricky techniques required. Whether you're baking for a special occasion or a cozy weekend treat, this is the kind of recipe that makes you look like a pro baker without the stress.
Ella x
Ingredients
- 400 gruby chocolate(melted)
- 400 gcastor sugar
- 200 gunsalted butter(softened)
- 4large eggs
- 200 gplain flour(all-purpose)
- 2 gbaking powder
- 1 gsalt
- 100 gruby chocolate chips
- 100 mlgrapeseed oil
- 100 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and line a 20cm springform tin with parchment paper.
Tip: Use a non-stick tin for easier release.
- 2
In a large mixing bowl, cream the unsalted butter and castor sugar until light and fluffy.
Tip: Use an electric mixer for a smooth consistency.
- 3
Beat in the melted Ruby Chocolate until well combined.
Tip: A vibrant red color is a must for this recipe!
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
Tip: Don't overmix, or the cake will be dense.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Use room temperature eggs for a lighter cake.
- 6
Stir in the Ruby Chocolate chips and grapeseed oil until just combined.
Tip: The cake should still be slightly lumpy.
- 7
Pour the batter into the prepared tin and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 8
Bake for 40-45 minutes or until the edges are set and the center is slightly wobbly.
Tip: A toothpick inserted into the center should come out clean.
- 9
Remove from the oven and let cool completely in the tin.
Tip: Use a wire rack to speed up cooling.
- 10
Once cooled, remove from the tin and slice into wedges.
Tip: Serve with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
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