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My Chocolate Japanese Cheesecake is a moist and fluffy cheesecake that is sure to satisfy a chocolate craving without all the sugar and carbs from the traditional version. It is so creamy and rich that just a little slice will be all you need. It is mouth-watering good!
You don’t want to wait long to make this one!
One of my most popular desserts on the blog is my original low carb Japanese Cheesecake. This vanilla cheesecake is so delicious and it was a recipe I created for my amazing husband at his birthday.
If you are unfamiliar with the Japanese style cheesecakes, you will need to know that they are unlike traditional cheesecakes because the texture is super airy and light.
I like to think of it as if an Angel Food Cake and a cheesecake came together for a wonderful party! The texture of these types of cheesecakes is simply amazing. It isn’t too heavy or dense at all like most American style cheesecakes. I love that part of this Japanese style cheesecake and I believe you will as well.
Because my original vanilla version of a “cotton” cheesecake made for my husband’s, it was only fair that I make a Chocolate Japanese Cheesecake recipe for myself, right? Everyone deserves their own cheesecake flavor in my opinion.
Besides, it is chocolate and we could always use more chocolate recipes in our life, wouldn’t you agree? Life without chocolate would be so sad in my opinion, but thankfully we don’t have to worry about that with low carb and sugar-free treats like this.
There are a few key factors in getting the stability and texture of this Chocolate Japanese Cheesecake. Each step takes a little patience and maybe just a little more work than the other cheesecakes I have shared here. But trust me, if you take the time to follow these steps and have a little extra patience, this both the chocolate versions and my vanilla version are totally worth the wait!
Key Factors for Recipe Success are:
- Use room temperature ingredients. This is a very important step, so make plans and have the ingredients out on the counter at least a few hours before. It really helps with incorporating everything during mixing.
- Separate the yolks and egg whites. The amazing texture of this cheesecakes is largely in part to the fact that you whip the egg whites to stiff peaks and gently fold in the cream cheese mixture. This makes it very light and fluffy and sets it apart from typical styles of cheesecake. No worries, the egg yolks get used also.
- Use a flour alternative for texture. Don’t leave out the oat fiber! In traditional Japanese style cheesecake recipes, it calls for a small amount of flour added to the batter. This flour helps make that angel food cake-like texture. Since we are a gluten-free family, I needed to find a low carb alternative, so I choose one of my favorites, oat fiber. It works great!
- Use a water bath when baking. This is a step that many may not be accustom to, but it is important in baking this cheesecake and getting it to cook evenly. It is important to avoid getting any water into your cheesecake batter, so make sure you use several sheets of foil to wrap your springform pan tightly to prevent the water getting it.
Let me know if you give this a try. I really think this is a keeper of a recipe and it would be perfect for those special occasions, potlucks, or a yummy dessert when hosting friends or family over for dinner.
Who am I kidding, there is never a bad time for this Chocolate Japanese Cheesecake you guys!
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I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!