This chocolate Japanese Cheesecake is light and fluffy, yet rich and chocolatey! It has a slight tang from the cream cheese and is so addicting! You have to make this and experience a dessert with the same flavor as a chocolate cheesecake, and the same texture as an angel food cake!
You guys neeeeeeed to make this Japanese cheesecake. Which may be better than normal cheesecake. This Japanese cheesecake, until the New York cheesecake, is light and fluffy instead of dense and won't make you feel sick to your stomach after eating it! It does not lack in flavor, though. It is rich and chocolatey and pairs perfectly with the cream cheese! And the texture! It is light, airy, bubbly, and soooooo good! When you first take it out of the oven it is the fluffiest, and may even jiggle! But I suggest letting it rest overnight for the best flavor since it will taste eggy if you enjoy right away.
Lining the Pan
Correctly lining the pan is suuuuuuper important for this chocolate Japanese cheesecake! If you do not line it correctly the cake will stick and be impossible to take out! Or, even worse, some of the water from the water bath will leak into the cheesecake, making it soggy!
I am using a 6 inch pan for this cheesecake. First line the bottom of the cheesecake by cutting out a circle and placing it in the bottom of the pan. Since my pan is a bit short, I needed to create a parchment paper "wall". You need to watch the YouTube video to see how to line the pan! Also, make sure to line the outside with foil taller than the pan to prevent water from getting into the cake.
The Flour
The type of flour used in this Japanese cheesecake is really important! This is a light and fluffy cake, so a heavy, dense flour like whole wheat flour would weigh it down, and the cake will collapse. So, I recommend using white whole wheat flour and some type of starch to mimic cake flour and keep things light. All purpose flour or normal cake flour will also work.
Whipping the Egg Whites
When whipping your egg whites, make sure to use room temperature eggs. It helps the egg whites whip up so much better. Do not spill any yolk or place any oil into the bowl of egg whites. Any fat will prevent the egg whites from whipping up to their maximum volume.
When whipping the egg whites, you will need some type of stabilizer to stabilize the whipped egg whites, or else they will fall. I suggest using cream of tartar, but that can be hard to find so you can also add salt (instead of earlier) or lemon juice (same amount as cream of tartar).
While whipping the egg whites, you'll want to slowly add in the granulated sweetener. I use a mixture of sugar and monk fruit because I wanted to reduce the amount of sugar, but monk fruit may have a "minty" taste and is pretty expensive so I decided to use both. The granulated sweeteners also helps stabilize the egg whites, making them glossy and voluminous. It also helps to ensure that the sweetener dissolves and you are not left with grains in your Japanese cheesecake. You want to whip the egg whites until stiff peaks, meaning if you dip your mixer into the egg whites and lift it up, the egg white peaks should be pretty stiff and not moving or wobbling.
Storage
This Japanese cheesecake can be stored in the refrigerator for up to 3 days. Just wrap it in plastic wrap or place it in an airtight container and it's good to go! I doubt it would last for 3 days though!
Watch this video to see how to make the Chocolate Japanese Cheesecake:
Chocolate Japanese Cheesecake
Prep Time: 30 Min. Cook Time: 1 Hour 15 Min.
Total: 1 Hour 45 Minutes
Serves: 8
This chocolate Japanese Cheesecake is light and fluffy, yet rich and chocolatey! It has a slight tang from the cream cheese and is so addicting! You have to make this and experience a dessert with the same flavor as a chocolate cheesecake, and the same texture as an angel food cake!
Ingredients
125 grams (4.5 oz/ ½ cup) cream cheese
25 grams (1 tbsp + 2 tsp) butter
50 grams (3 ½ tbsp) milk
3 room temperature eggs
½ tsp vanilla extract
15 grams (2 tbsp) white whole wheat flour*
15 grams (2 tbsp) cacao powder (or cocoa powder)
10 grams (1 tbsp + 1 tsp) tapioca starch**
¼ tsp salt
¼ tsp cream of tartar***
45 grams (¼ cup) monkfruit (or granulated sweetener of choice)
35 grams (3 tbsp) sugar (or granulated sweetener of choice)
Instructions
1. Line your baking pan (instructions on YouTube Video) and preheat the oven to 325° F (160° C).
2. In a large heat-proof bowl, add in the cream cheese, butter, and milk. Melt in the microwave or over a bain marie until smooth. Separate the egg whites from the egg yolks, placing the egg whites in a large bowl and the egg yolks into the cream cheese mixture. Add vanilla extract to the cream cheese mixture. Mix until smooth and combined.
3. In a medium bowl, add in flour, cacao powder, tapioca starch, and salt. If you do not have cream of tartar do not add the salt now. If you do accidentally add the salt, just add lemon juice to the egg whites. Whisk until combined and sift over the cream cheese mixture. Mix until very smooth and combined, you do not want any lumps!
4. Add the cream of tartar (or salt/lemon juice) to the egg whites. Whip until foamy. Slowly add in the granulated sweetener. Whip until stiff peaks. Fold the egg whites into the cream cheese mixture 1/3 at a time until there are no more streaks of egg white. Do not overmix or it will deflate.
5. Pour into the prepared pan and place in a larger pan. Pour hot water into the larger pan, making a water bath. Bake at 325° F (160° C) for 60 minutes then turn off the oven and open the door, letting it sit for 15 minutes. Cool completely, then place in the refrigerator overnight. Dust with powdered sugar, and enjoy!
Notes
*You could also use whole wheat pastry flour, gluten free flour, or all purpose flour. If you use cake flour, also replace the cornstarch with the flour. Regular whole wheat flour is too heavy and will deflate the cake.
**You can use any starch such as cornstarch, arrowroot powder, potato starch, etc.
***If you don't have cream of tartar just add the salt into the egg whites instead of the dry ingredients or replace it with lemon juice.
Nutrition Info
Serving Size: 1 slice
Calories: 136 kcal
Fat: 10 g
Carbohydrates: 14.9 g
Sugars: 5.4 g
Protein: 3.8 g
Sodium: 148 mg
Fiber: 0.8 g
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