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This is a follow up to the original version which was published here on 24 April 2020. If you love chocolate, you will be in chocolate heaven with this flourless, fluffy and jiggly Japanese Cheesecake.

The difference between Japanese cheesecake and the standard cheesecake is that the Japanese version is crustless and uses less cream cheese but more whipped egg whites for the lightness which results in its super fluffy texture.

This method has improved over the original version. I have explained in detail on the process of baking which is very important for this delicate cake at the written recipe below. It does take some practice to get it perfect and understanding how your oven works would be an advantage as all ovens are different.

You can view and print the recipe at this link ; />
[Total servings = 8]
Per serving ;
Net carb = 2.6 g
Calories = 229
Total Fat = 2.1 g
Protein = 5.2 g

Cream Cheese = 120 g / 1/2 cup
Whipping Cream = 120 ml / 1/2 cup
Butter = 28 g / 2 tbsp.
Eggs = 3 large (whites and yolks separated)
Dark Chocolate (Unsweetened or 90 to 99% dark chocolate) = 100 g
Erythritol = 100 to 120 g (In the video, I used 120 g and it was just nice but if you prefer less sweet then you could reduce to 100 g)
Pinch of salt
(Note: All ingredients must be at room temperature)

1. Preheat oven at 250F or 120C
2. Use a 6″ springform pan or 6″ pan with removable bottom. Wrap the pan with 2 layers of foil to prevent water (from water bath) from leaking in or contents to leak out. Line with parchment or reusable baking paper on the bottom and side of pans. As an option, place the pan into another bigger pan. This helps to reduce heat and make the cake more moist and prevent cracks. Set aside.
3. Heat a sauce pan over low heat. Melt the cream cheese and whipping cream then add chocolate, butter and a pinch of salt. Stir to melt the chocolate until smooth and creamy. Remove from pan, add the 3 egg yolks and quickly mix until well combined then set aside.
4. In a bowl, beat the 3 egg whites until soft peaks. Add the erythritol gradually as you beat the egg whites.
5. Pour the chocolate mixture into the batter and fold gently with a whisk. Do not stir or mix otherwise, the meringue will be affected. When folding, the motion should be like scooping something up. After awhile, switch to fold with a spatula until well combined. Pour the batter into the prepared pan. Place the pan onto a suitable baking dish to create a water bath. Then pour boiling water into the baking dish up to half the height of the pan.
6. Bake at the lowest rack at 250F or 120C for 80 mins then switch to 350F or 180C for 10 mins. The key is to bake it longer with lower heat then increase the heat for awhile just to crisp up the top. If the heat is too high, the cake will rise rapidly until very tall but will deflate or collapse afterwards. The top will also crack. But baking at this lower heat, the cake will rise slowly until about 1/4 to 1/2 inch and it will not deflate or crack. But sometimes, you may get some tiny cracks which are not too bad. Bear in mind that every oven is different so you need to be aware of your oven and adjust accordingly. For instance, after baking at 250F or 120C for 45 to 60 mins and you noticed that the cake did not rise at all, then adjust the heat to 300F or 150C for the balance of baking time. You could also bake at 250F or 120C for half the baking time then switch to 300F or 150C for the balance half of baking time. I tried baking at 300F or 150C for 80 mins just to simplify the baking process but the cake rises too high then collapsed and the top cracked. At any point, if you notice the cake rising rapidly then quickly reduce the heat. To know whether the cake is done, just feel the top. If it feels liquidly then its not done so you can bake it longer. If the top is slightly firm then its done. I know this may sound complicated but it is just a matter or knowing your oven and understanding the right temperature and duration to bake this delicate cake.
7. Once the cake is done, remove the water bath and foil and let it cool for about 20 mins on the kitchen counter top before removing from the pan. This method is easy as it does not require any resting time in the oven.
8. You can enjoy this cake after it’s cooled down and the texture will be light, fluffy and jiggly. After refrigeration, you will notice that the texture is firmer and drier as the chocolate has hardened but you can let it soften at room temperature. It is so delicious when eaten cold too.

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