Japanese Chocolate Souffle Cheesecake

Category: Bakery products
Kitchen: japanese
Japanese Chocolate Souffle Cheesecake


egg SB 2 pcs.
milk 110 ml
cream cheese 125 g
butter 20 g
dark chocolate 110 g
flour 20 g
corn starch 10 g
cocoa powder 10 g
salt pinch
baking powder option (0.5 tsp)
sugar 60 g
vanilla essence option (5 ml)
rectangular shape (27x11x8 cm) or round (diameter no more than 20 cm)

Cooking method

Separate the yolks from the whites.
Japanese Chocolate Souffle Cheesecake
Pour milk into a stewpan with a thick bottom, put the cream cheese and heat with stirring until the cream cheese is completely softened and the lumps disappear. The first time I did it in a water bath.
Japanese Chocolate Souffle Cheesecake
Add chocolate, stir until completely melted. The saucepan can be removed from the stove or the heat can be reduced to a minimum.
Japanese Chocolate Souffle Cheesecake
Add butter, stir until melted. Remove from heat and add lightly beaten (fork) egg yolks. Stir the mass continuously with a whisk. Add a pinch of salt, vanilla essence if desired. I added vanilla sugar with natural vanilla (15g) as I beat the whites. More on this below.
Japanese Chocolate Souffle Cheesecake
Mix dry ingredients (flour, starch, cocoa and baking powder). Sift and stir into the cheese and chocolate mass. I added baking powder because the author of the recipe uses special flour for cakes. I admit that you can not add.
Japanese Chocolate Souffle Cheesecake
Beat the whites with 60 g of sugar. Since I used a 15 g bag of vanilla sugar, I added 45 g of white sugar. If you have an essence, then take 60 g of sugar.
Japanese Chocolate Souffle Cheesecake
We introduce the proteins into the dough in parts, stirring gently.
Japanese Chocolate Souffle Cheesecake
Put baking paper on the bottom of the mold, distribute the dough in the mold and run it with a skewer in different directions to release the air. You can knock with a mold or "drop" from a small height (10-15 cm). We put the form with the dough on a baking sheet or in another form, into which boiling water is poured to a height of 1-2 cm.
We bake in an oven preheated to 120 degrees for 45 minutes, then increase the temperature to 140 degrees and leave the cheesecake for another 20 minutes. Oven mode "Top-bottom", no convection. After baking, open the oven and leave the cheesecake for another 10 minutes.
Japanese Chocolate Souffle CheesecakeJapanese Chocolate Souffle CheesecakeJapanese Chocolate Souffle Cheesecake
Cool completely in the form.
Japanese Chocolate Soufflé Cheesecake
If desired, you can decorate with powdered sugar (non-melting), cocoa, berries.
Japanese Chocolate Souffle Cheesecake
Japanese Chocolate Souffle CheesecakeJapanese Chocolate Souffle Cheesecake
Very tasty and delicate cheesecake, it just melts in your mouth, especially good with a cup of coffee!

Cooking program:

oven, stove.


The size of the forms is for guidance only. The author has a form with a diameter of 15 cm and a height of 7. I did not find one. I have prepared this delicious dessert 2 times already, in different forms, the size is given in the ingredients. I inserted paper sides into the round one. The height of the cheesecake after cooling in a rectangular shape is 4 cm, in a round one - 3.5 cm. After baking, the cheesecake was about 0.5 -0.7 cm higher.

The author of the recipe is the Japanese pastry chef Boon Bak

Enjoy your tea!

Cvetaal, very chocolate !!!
So I want to bake something, but the heat does not give it yet
Bye to bookmarks ...
Irina F
I want it !!!!!!!
Sveta, a wonderful recipe!
I will definitely cook it and with great pleasure !!!!
Lerele, Irina F, Irishki, thank you very much for stopping by

Yesterday I wanted so much for something chocolate-chocolate, but then this recipe came by mailing, and I started right away. And today I repeated it in a simplified version, without a water bath, the result is exactly the same. Now we need to find a form 15 cm in diameter, like the author's.

Girls, and I'll be looking forward to your impressions
Cvetaal, I baked cookies in the grill out of grief, and today it's still average on the street, and from Wednesday the forecast is 10 days and all over 30 *, I hate the heat
And so you want something like that, tasty, cooked, but so far only cookies.
Quote: Cvetaal
- good evening! And in a simplified version, without a water bath, how many degrees and minutes do you get? and if the shape is rectangular silicone, do you need to put paper? thanks for the answer
Lena, I also gave a simplified version. In the original recipe, everything is mixed in a water bath. Put the paper on the bottom, it will be easier to pull out the finished cheesecake.

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