Fluffy Chocolate Cheesecake Recipe

A super fluffy, light and soft chocolate Japanese-style cheesecake that is easier to make than the traditional version and is just as delicious. It’s only three ingredients and doesn’t require flour, butter or oil. It comes out so light and airy.

This cake comes out incredibly fluffy and airy. I love Japanese cheesecake but traditional Japanese cheesecake takes a long time to make and can often collapse if it’s not made correctly. This shortcut version uses only a few ingredients so the prep work is much shorter.

A few years ago, the 3 ingredient Japanese cheesecake became very popular. I’ve made it multiple times. This is a chocolate-flavored version of the popular 3 ingredient Japanese cheesecake (the original actually uses white chocolate but it doesn’t taste like white chocolate).

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Milk Chocolate Chips: This cake is flavored and sweetened with milk chocolate chips. I don’t recommend using semisweet chocolate because your cake will not be sweet enough (and may be a little dry). You can make this with white chocolate but it won’t have a white chocolate flavor. It will just taste like the plain/original Japanese cheesecake. You can find the original version here.

Cream Cheese: Make sure to use full fat cream cheese. I like using Philadelphia brand as I have found that it is creamier and doesn’t leave any lumps in the batter.

Eggs: The light and fluffy texture of the cake comes from separating the eggs and whipping the egg whites to stiff peaks.

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Japanese cheesecake has a very light and fluffy texture. It is like a cross between a souffle and a cake. This cheesecake is also not as sweet as American cheesecake. While this cheesecake can be eaten after it is cooled, much like traditional Japanese cheesecake, it tastes even better if you let it refrigerate for several hours or overnight. The flavors become more pronounced and the cake is also sweeter.

Serving: 1 slice , Calories: 204 kcal , Carbohydrates: 13 g , Protein: 5 g , Fat: 15 g , Saturated Fat: 5 g , Sodium: 119 mg , Sugar: 12 g , NET CARBS: 13

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an oreo cookie crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth!

This Japanese Cheesecake Is Fluffy, Light And Easy To Make. All You Need To Make This Japanese Soufflé Cheesecake Is 3 Ingredients. Unlike Other Classic Cheesecake Recipes, This Cheesecake Is Simple And

When you want an easy dessert that hits ALL the buttons then it’s got to be this rich and creamy chocolate cheesecake! That intoxicating combination of dark chocolate and tangy cream cheese whips up in a few minutes AND you can keeps perfectly in the fridge or freezer making it a great make ahead treat.

1. Heat oven to 350F. Add the chocolate sandwich cookies to a food processor and pulse until pulverized. If you’re not using a food processor just place in a plastic bag and crush with a rolling pin.

2. Pour the melted butter into the processor while pulsing, remove blade and mix with a spatula. If you’re making this by hand then miix the crumbs and butter in a bowl using a spatula.

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3. Transfer the crumbs to a springform pan. I’m using an 8″ but a 9″ fan will work for this recipe too. Use your spatula to distribute the crumbs then press down with a measuring cup or glass. The crust can come up the side a bit but does not need to, it’s really just a base. Bake the crust at 350F for 10 minutes then set aside.

4. While the crust bakes make your chocolate ganache. Add the chocolate chips (I’m using a combination of semi-sweet chocolate and bittersweet chocolate chips) to a bowl then pour in the hot coffee and mix a bit. Much of the chocolate will melt but you’ll need to give it a few short pulses in the microwave to warm a bit more. Cover and set aside for a few minutes then mix together until completely melted or nearly so. Set aside to cool while you make the rest of the filling.

5. Add the ROOM TEMPERATURE cream cheese to the bowl of your stand mixer fitted with a paddle attachment. If it seems a tiny bit firm then cream it for a few seconds. Pour in the sugar and beat on low for about two minutes or until the sugar is incorporated. Add the sour cream and mix once more. You can of course make this batter with an electric hand mixer and a large bowl if not using a stand mixer.

Chocolate Cheesecake Recipe

6. Scrape the mixing bowl down then sift in the flour. You can sift in a tablespoon then run the mixer on low and sift in the rest as it’s going. This helps to not get lumps but in a pinch you can just sprinkle it in as it runs.

7. While the mixer runs on low tip in the vanilla then add the eggs one at a time giving a few seconds for the previous egg to add in before mixing in the next.

8. Pour in the melted chocolate mixture while the mixer runs on low or you can add it all in at once if it’s a bit unwieldy for you.

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9. Scrape the bowl down and give a final mix to work in any bits that haven’t incorporated yet. Your batter should be a uniform color and fairly smooth.

10. Transfer the chocolate filling to your prepared pan and give it a jiggle to smooth things out. You can also use a spatula but this will self-level in the oven so don’t go too far. Place your cake on a baking pan for ease of carrying then bake at 325F for 20 minutes. Afterwards lower temperature to 300F and bake an additional 30 minutes or until the center is just a bit wobbly when gently giggled. Turn oven off and crack the door open. Allow to cool for an hour before removing; cake can cool on counter until close to room temp. Chill overnight.

12. Whip the cold cream with powdered sugar, vanilla extract and sifted cocoa powder. Once soft peaks form transfer to a piping bag fitted with a star tip and pipe the border using small circular motions. The cake is ready to serve!

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Chocolate cheesecake has a big note of chocolate balanced with a sweet, creamy, tangy cream cheese base. Many recipes have a final layer of chocolate ganache poured on for an extra hit of chocolate but the cakes can stand on their own.

Beat cream cheese with sugar until completely incorporated then add the sour cream, eggs and vanilla. Sprinkle four in and finally mix in the melted and cooled chocolate. Pour into your prepared crust and bake until set.

Your Cheesecake will last about a week in the fridge if kept covered. You can also wrap well and freeze for up to three months.

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Chill the cake overnight so it’s nice and firm. Open the ring of your springform pan and remover it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.

If you’ve tried this chocolate cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

A rich, creamy, decadent chocolate cheesecake in a chocolate cookie crust that's just plain delicious. This easy cake will become a go to fo all you chocolate lovers.

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Serving: 1 piece | Calories: 584 kcal | Carbohydrates: 47 g | Protein: 10 g | Fat: 48 g | Saturated Fat: 29 g | Cholesterol: 207 mg | Sodium: 507 mg | Potassium: 297 mg | Fiber: 1 g | Sugar: 48 g | Vitamin A: 1949 IU | Vitamin C: 1 mg | Calcium: 181 mg | Iron: 2 mgThis baked chocolate cheesecake recipe is silky, creamy, decadent, and full of chocolate flavor! Melted dark chocolate chips are added to creamy cheesecake batter and baked in a chocolate cookie crust made from Oreo cookies. Top with chocolate whipped cream for the best chocolate cheesecake you'll ever taste!

This decadent chocolate cheesecake is a chocolate lover's dream! It's creamy, moist, rich, and made with simple ingredients. Dark chocolate chips and a chocolate cookie crust give this cheesecake tons of chocolate flavor.

Chocolate cheesecake is perfect for Thanksgiving, Christmas, and other holidays because it can be made ahead of time and frozen! It freezes beautifully and can be thawed in the fridge overnight. It's the perfect chocolate dessert for get-togethers and serves 8 to 10 people.

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If all goes well, you should have a perfectly baked, crack-free chocolate cheesecake. But if you do end up with cracks, no worries! You can cover those cracks with