Chocolate Japanese Cheesecake

Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. This chocolate Japanese Cheesecake is totally irresistible, light, fluffy and chocolaty, with a moist texture resembling a souffle. What makes this Chocolate Japanese Cheesecake so delightful is the fact that egg whites are whipped and incorporated into the cheesecake mixture making this cheesecake rise in the oven like a souffle, resulting in this cloudy, fluffy texture.


Makes about 8-10 servings

6 eggs, separated
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3.5 fl oz (100ml) milk
1 tsp (5g) vanilla extract
¼ cup (30g) flour
¼ cup (30g) unsweetened cocoa powder
2 1/2 tbsp (20g) cornstarch
1/2 tsp (2g) salt
¾ cup (150g) sugar

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