Chocolate Japanese Cheesecake Recipe

July 18, 2023 Post a Comment

Description

This Chocolate Japanese Cheesecake is the perfect combination of fluffy and rich. It has a creamy texture that is both light and airy, with a hint of chocolate flavor. The cheesecake is made with cream cheese, eggs, and sugar, and is baked in a springform pan. The top of the cake is decorated with a chocolate ganache and chopped nuts. This cake is sure to be a hit at any gathering or special occasion!

This Chocolate Japanese Cheesecake is a unique take on a classic dessert. The combination of the light and airy texture of the cheesecake with the rich and velvety ganache creates an indulgent treat that will be loved by all. The simplicity of the ingredients makes this cake a cinch to make. With just a few steps and a short baking time, you can have a delicious dessert that is sure to impress.

Ingredients

For the cheesecake:

2 (8-ounce) packages cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips

For the ganache:

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
1/4 cup chopped nuts (optional)

Instructions

Preheat the oven to 350 degrees F. Grease and line an 8-inch springform pan with parchment paper. Set aside.

In the bowl of a stand mixer, beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing until just combined. Add the flour, vanilla extract, and sour cream and mix until just combined. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until the center is just set. Allow to cool in the pan for 15 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.

To make the ganache, place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 3 minutes. Stir until the chocolate is completely melted and the mixture is smooth.

Spread the ganache over the cooled cheesecake and sprinkle with the chopped nuts, if desired. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Be sure to use room temperature ingredients for best results. If you have time, make the cheesecake the day before and let it chill overnight in the refrigerator before serving. You can also make the ganache ahead of time and store it in the refrigerator until you are ready to use it.

Nutrition

Serving Size: 1 slice (1/12 of the cake)

Calories: 229
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 58mg
Sodium: 161mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 17g
Protein: 4g

This Chocolate Japanese Cheesecake is a delicious and indulgent dessert that is sure to be a hit at any gathering or special occasion. With its light and airy texture and rich chocolate ganache, this cheesecake is sure to be a crowd-pleaser. Don’t be intimidated by the fancy-sounding name, because this cake is easy to make and requires minimal ingredients. Give this recipe a try and you won’t be disappointed!