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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 on his birthday.
If you are unfamiliar with 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 was 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, 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 these 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 accustomed 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 from 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!
Remember to check My Table of Three out over on my social media platforms like Facebook, Instagram, and even YouTube!
A light and creamy chocolate cheesecake inspired by the Japanese style fluffy cheesecakes.
- 5 large eggs
- 12 ounces of cream cheese
- 1/2 cup of sour cream
- 3/4 cup of Monk Fruit Sweetener
- 1/3 cup + 2 Tablespoons unsweetened cocoa
- 1/2 cup of heavy cream or half and half
- 1 teaspoon pure vanilla
- 2 tablespoons of oat fiber
Optional Whipped Topping
- 1/2 cup heavy whipping cream
- 2 tablespoons of unsweetened cocoa powder
- 2 tablespoons of Monk Fruit Sweetener
- Preheat your oven to 320 degrees and prepare your springform pan.
- Line the bottom of a 10” springform pan with some parchment paper, then spray very well with some nonstick spray.
- Wrap the outside of the pan with aluminum foil and set it aside. This will prevent water from getting in the pan later during baking. See the tips in the post for details on this step.
- Separate your egg yolks and whites into separate bowls.
- In a blender, bowl adds in your egg yolk, cream cheese, sour cream, 1/3 cup of sweetener, cocoa powder, heavy cream, and vanilla. Mix thoroughly.
- Next, add the egg whites and the remaining 2 Tbsp of sweetener to a mixing bowl and beat on medium to high with a whisk attachment until you have stiff peaks.
- Once the whites are at the stiff peak stage, add 1/3 of the chocolate mixture into the egg whites and fold it in gently. Continue this step until all of the chocolate mixtures are incorporated.
- Once all is mixed and there are no whites left showing, sprinkle in 1 tablespoon of the oat fiber and gently fold it in. Repeat this process in the second tablespoon of oat fiber.
- After your mixture is ready add the batter to your baking pan and place the pan into a larger baking pan for the water bath.
- Carefully pour hot water around the sides of the pan until it reaches halfway up. Be careful not to get water in the mixture or to burn yourself.
- Bake the cake for 1 hour and test for doneness with a toothpick. When it comes out clean it is ready. If the toothpick comes out not bake for ten additional 5 minutes then test again. The cheesecake will have a slight wobble in the center.
- When the cheesecake is baked turn off the oven and carefully remove the cake from the water bath and place it on a cooling rack to cool completely. The cheesecake will deflate about an inch or so as it cools.
- Once the cheesecake is cooled place it in the fridge for at least 2-3 hours. Chilling it completely improves the texture and flavor of this cheesecake.
- If you choose to make the additional whipped chocolate topping like shown in my pictures just add the whipping cream, sweetener, and cocoa to a mixing bowl and whip until stiff. Serve a tablespoon or so on each slice or decorate the top as I did if serving family style.
- For the chocolate drizzle simply melt 1/4 cup of sugar-free chocolate chips and 1 Tbsp of heavy cream in a microwave then drizzle over the top of the cheesecake.
Note: This cheesecake is perfect plain or topped with whipping cream and drizzle. If you want to keep the cheesecake lighter on carbs and avoid adding too much decadence just leave off the extra toppings. It is delicious both ways.
Serving Size1 slice
Amount Per ServingCalories 236Total Fat 21gTrans Fat 0gSodium 128mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 4gSugar Alcohols 2gProtein 6g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
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!