Have you ever had a Japanese cheesecake? They are light, fluffy and some even wobble and jiggle! However they tend to be very eggy. As in, you can really taste the eggs in the cake making it more of a savoury than sweet treat.
And when I think of cake, I think of something sweet. And cheesecake is just a whole lot of creamy sweet goodness in my mind, which is why Japanese cheesecakes can be very hit and miss for me. Though their consistency is to die for. Which is why, this recipe is a mix of the bits I like about Japanese cheesecake minus all the eggs and with a bit more chocolate.
And with the weather being nothing short of lovely (dare I say it has been warm!), chocolate cheesecake can seem a little too rich. But this recipe, especially once it has sat in the fridge for a few hours is perfect, somehow being light and creamy with just the right amount of sweetness for me.
250gm melted cream cheese
2.5 tbsp self raising flour
2 tbsp corn flour
100gm Dark Chocolate
2 tbsp cocoa powder
100gm caster sugar
1 tbsp lemon juice
- Let the cream cheese soften over a water bath and mix till smooth.
- Melt the dark chocolate and butter.
- Add the 3 egg yolks and caster sugar to the cream cheese mix.
- Sieve the cocoa powder and flour into mixture.
- Add the melted butter and chocolate to the cake mixture.
- Whisk egg whites till frothy, then add lemon juice. Continue whisking till you get stiff peaks.
- Gradually fold in/combine 1/3 egg white mix into cream cheese mix. Try not to over mix cause you do not want it to deflate the egg whites but at the same time make sure there are no white streaks left.
- Grease and line a baking tin. (If using a springform baking tin, make sure to seal the bottom with foil to stop water from seeping in)
- Pour warm water into another baking tray/pan and place cake in the water bath. Make sure the water level is no more than half the cake tin.
- Bake cake at 150 degrees Celcius for 45 minutes.
- Then turn off oven and let sit for another 30 minutes.
- Then remove water bath and let sit in turned off oven for 10 minutes.
Chill in fridge for 3-4 hours then serve. It really does taste a lot better served cold, though you can serve it warm too.
Garnish with icing sugar and berries.