Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

Try this easy recipe for Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake makes an amazing dessert that is a cross between fluffy sponge cake and creamy cheesecake. This delicious cake has a light and airy texture. Made with just a few simple ingredients, the Chocolate Cotton Cheesecake cake is the perfect combination of chocolate and sweetness. This post with how-to video shares lots of tips and tricks including: how to leak-proof a springform pan, how to beat perfect egg whites, how to prevent your cake from deflating and more! Enjoy the recipe and Happy Baking!

Notes on the Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake Recipe, Tips and Tricks

All refrigerated ingredients should be at room temperature for best results. If the ingredients are not quite ready, warm in the microwave using Low power for 15-20 seconds. Alternatively, warm over a bowl of hot water.

Eggs are easiest to separate when cold. Separate the eggs after removing from the refrigerator and allow to come to room temperature. Be careful not to get any egg yolks in the egg whites. Any yolk present will prevent the egg whites from fluffing up when beaten.

Egg whites are best beaten at room temperature to achieve the fluffiest texture. Use cream of tartar to stabilize the beaten egg whites. If not available, substitute with the same amount of lemon juice. Fold the whipped egg whites gently into the batter as to not deflate them. Avoid mixing vigorously.

The water bath is essential for keeping the cake moist. As this cake bakes longer than the typical cake, the water bath insulates the cake, keeps the temperature even, and prevents the cake from cracking.

Oven temperatures vary, so you may have to try this cake a few times to get the best results. If the cake starts to crack on top, reduce the heat by 15 degrees F. After 80 minutes of baking, the cake may still be a bit wet when tested with a toothpick. This is common. Letting the cake rest in the oven for the next hour will bake it completely.

The slow cooker liners can be reused so save them for another cake.

Refrigerate any leftover Chocolate Cotton Cheesecake and enjoy within the week. Freeze the cake for up to 2 months.

Watch the video for instructions.

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Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

Ingredients

5 large eggs, at room temperature
8 oz cream cheese, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup unsalted butter, at room temperature
1/2 cup sugar, divided
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp corn starch
2 Tbsp cocoa powder
1/4 tsp cream of tartar
1 tsp powdered sugar for decorating the cake

Bakeware
8 inch by 3 inch round springform pan
1 slow cooker liner
2 silicone cooking bands or twine
3 sheets heavy duty aluminum foil
1 tsp butter for coating the pan
parchment paper
14.5 inch by 11 inch pan for the water bath

Directions

Preparing the Cake Pan

Place the 8 inch springform pan inside a slow cooker liner / bag. Secure the bag using 2 silicone cooking bands or cooking twine. Wrap the springform pan with 3 sheets of heavy duty aluminum foil. Press the foil firmly around the pan. Fold down the excess foil and crimp around the pan.

Brush a generous amount of butter inside the pan coating it evenly. Line the bottom and side of the pan with parchment paper cut to size.

Making the Batter

Preheat the oven to 300 F (149 C).

Separate the egg yolks from the egg whites.

Add the cream cheese into the bowl of a stand mixer. Mix on Medium Low speed for 30 seconds. Reduce the speed to Low and gradually add the milk. Once the milk and cream cheese are combined, mix on Medium speed until smooth, approximately 2 minutes.

Add the butter, 1/4 cup sugar and lemon juice. Mix on Medium speed until incorporated, approximately 1 minute.

Sift the all-purpose flour, corn starch and cocoa powder into the mixing bowl. Mix on Medium speed until combined, approximately 2 minutes.

On Low speed, add the egg yolks and mix until combined, approximately 1 minute.

Transfer the batter into a sieve. Work the batter through the sieve using a spatula. Be sure to scrape the batter from the underside of the sieve as well.

In a clean and dry mixing bowl, add the egg whites. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat until the eggs are foamy, another 30 seconds. Add the cream of tartar. Beat the egg whites on Medium High speed until they start to thicken and increase in volume. Gradually add the remaining 1/4 cup sugar. Continue beating until the egg whites reach a medium to firm peaks stage, approximately 3 minutes.

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding gently. Add the remaining egg whites and fold until just incorporated, approximately 50 folds total. Do not over-mix the batter.

Transfer the batter into the prepared springform pan. Using a spatula, spread the batter evenly into the pan and smooth out the top. Tap the pan on the counter a few times to remove any large air bubbles.

Place the springform pan into the larger 14.5 inch by 11 inch baking pan, the water bath.

Baking the Chocolate Cotton Cheesecake

Place both pans into the center of the oven.

Add 7 cups boiling water into the larger pan filling it about 1 inch high.

Bake the cake for 100 minutes / 1 hour and 20 minutes.

Turn off the oven and continue baking the Chocolate Cotton Cheesecake for another 60 minutes using the residual heat.

Chilling and Serving the Chocolate Cotton Cheesecake

Remove the cake from the oven. Remove the foil and liner bag.

Release and remove the springform pan. Unwrap the parchment paper around the cake.

Invert the top of the cake onto a plate covered with parchment paper. Remove the bottom pan and parchment circle. Replace with a new parchment circle. Flip the cake onto a cake plate.

Let the cake cool to room temperature, approximately 30 minutes.

Place the cake into the refrigerator and chill for at least 4 hours.

Decorate the top of the Chocolate Cotton Cheesecake using a cake stencil and powdered sugar. Optionally, serve the cake with fresh fruit and whipped cream.

Refrigerate any remaining portions and enjoy within the week.

Yields: 8 servings

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Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

Course: Dessert, Snack

Cuisine: Asian, International, Japanese

Prep Time: 20 minutes

Cook Time: 2 hours 20 minutes

Total Time: 2 hours 40 minutes

Servings: 8

Calories: 278 kcal

Author: Trang

Try this easy recipe for Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake and enjoy an amazing dessert that is a cross between fluffy sponge cake and creamy cheesecake. This delicious cake has a light and airy texture. Made with just a few simple ingredients, the Chocolate Cotton Cheesecake cake is the perfect combination of chocolate and sweetness.

Ingredients

• 5 large eggs , at room temperature
• 8 oz cream cheese , at room temperature
• 1/2 cup whole milk , at room temperature
• 1/4 cup unsalted butter , at room temperature
• 1/2 cup sugar , divided
• 1 Tbsp lemon juice
• 1/4 cup all-purpose flour
• 2 Tbsp corn starch
• 2 Tbsp cocoa powder
• 1/4 tsp cream of tartar
• 1 tsp powdered sugar for decorating the cake

Bakeware

• 8 inch x 3 inch round springform pan
• 1 slow cooker liner
• 2 silicone cooking bands or twine
• 3 sheets heavy duty aluminum foil
• 1 tsp butter for coating the pan
• parchment paper
• 14.5 inch x 11 inch pan for the water bath

Standard - Metric

Instructions

Preparing the Cake Pan

1. Place the 8 inch springform pan inside a slow cooker liner / bag. Secure the bag using 2 silicone cooking bands or cooking twine. Wrap the springform pan with 3 sheets of heavy duty aluminum foil. Press the foil firmly around the pan. Fold down the excess foil and crimp around the pan.
2. Brush a generous amount of butter inside the pan coating it evenly. Line the bottom and side of the pan with parchment paper cut to size.

Making the Batter

1. Preheat the oven to 300 F (149 C).
2. Separate the egg yolks from the egg whites.

3. Add the cream cheese into the bowl of a stand mixer. Mix on Medium Low speed for 30 seconds. Reduce the speed to Low and gradually add the milk. Once the milk and cream cheese are combined, mix on Medium speed until smooth, approximately 2 minutes.

4. Add the butter, 1/4 cup sugar and lemon juice. Mix on Medium speed until incorporated, approximately 1 minute.
5. Sift the all-purpose flour, corn starch and cocoa powder into the mixing bowl. Mix on Medium speed until combined, approximately 2 minutes.

6. On Low speed, add the egg yolks and mix until combined, approximately 1 minute.

7. Transfer the batter into a sieve. Work the batter through the sieve using a spatula. Be sure to scrape the batter from the underside of the sieve as well.
8. In a clean and dry mixing bowl, add the egg whites. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat until the eggs are foamy, another 30 seconds. Add the cream of tartar. Beat the egg whites on Medium High speed until they start to thicken and increase in volume. Gradually add the remaining 1/4 cup sugar. Continue beating until the egg whites reach a medium to firm peaks stage, approximately 3 minutes.
9. Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding gently. Add the remaining egg whites and fold until just incorporated, approximately 50 folds total. Do not over-mix the batter.
10. Transfer the batter into the prepared springform pan. Using a spatula, spread the batter evenly into the pan and smooth out the top. Tap the pan on the counter a few times to remove any large air bubbles.

11. Place the springform pan into the larger 14.5 inch by 11 inch baking pan, the water bath.

Baking the Chocolate Cotton Cheesecake

1. Place both pans into the center of the oven.
2. Add 7 cups boiling water into the larger pan filling it about 1 inch high.

3. Bake the cake for 100 minutes / 1 hour and 20 minutes.

4. Turn off the oven and continue baking the Chocolate Cotton Cheesecake for another 60 minutes using the residual heat.

Chilling and Serving the Chocolate Cotton Cheesecake

1. Remove the cake from the oven. Remove the foil and liner bag.
2. Release and remove the springform pan. Unwrap the parchment paper around the cake.

3. Invert the top of the cake onto a plate covered with parchment paper. Remove the bottom pan and parchment circle. Replace with a new parchment circle. Flip the cake onto a cake plate.

4. Let the cake cool to room temperature, approximately 30 minutes.
5. Place the cake into the refrigerator and chill for at least 4 hours.
6. Decorate the top of the Chocolate Cotton Cheesecake using a cake stencil and powdered sugar. Optionally, serve the cake with fresh fruit and whipped cream.
7. Refrigerate any remaining portions and enjoy within the week.

Recipe Video

Notes, Tips & Tricks

• All refrigerated ingredients should be at room temperature for best results. If the ingredients are not quite ready, warm in the microwave using Low power for 15-20 seconds. Alternatively, warm over a bowl of hot water.
• Eggs are easiest to separate when cold. Separate the eggs after removing from the refrigerator and allow to come to room temperature. Be careful not to get any egg yolks in the egg whites. Any yolk present will prevent the egg whites from fluffing up when beaten.
• Egg whites are best beaten at room temperature to achieve the fluffiest texture. Use cream of tartar to stabilize the beaten egg whites. If not available, substitute with the same amount of lemon juice.
• Fold the whipped egg whites gently into the batter as to not deflate them. Avoid mixing vigorously.
• The water bath is essential for keeping the cake moist. As this cake bakes longer than the typical cake, the water bath insulates the cake, keeps the temperature even, and prevents the cake from cracking.
• Oven temperatures vary, so you may have to try this cake a few times to get the best results. If the cake starts to crack on top, reduce the heat by 15 degrees F.
• After 80 minutes of baking, the cake may still be a bit wet when tested with a toothpick. This is common. Letting the cake rest in the oven for the next hour will bake it completely.
• The slow cooker liners can be reused so save them for another cake.
• Refrigerate any leftover Chocolate Cotton Cheesecake and enjoy within the week. Freeze the cake for up to 2 months.

 

Nutrition Facts

Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

Amount Per Serving

Calories 278 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 150mg50%

Sodium 138mg6%

Potassium 133mg4%

Carbohydrates 22g7%

Sugar 14g16%

Protein 6g12%

Vitamin A 730IU15%

Vitamin C 0.7mg1%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.