Japanese Cheese Cake Recipe

Prepare pan and oven

Preheat oven to 150°C (300°F). Line the bottom and sides of an 8-inch (20 cm) springform pan or round cake pan with parchment paper; wrap the outside with a double layer of foil if you plan to bake in a water bath.

Melt chocolate and butter together: place chopped dark chocolate and unsalted butter in a heatproof bowl set over simmering water (double boiler) or microwave in 20–30 second bursts, stirring until smooth. Set aside to cool slightly.

Soften cream cheese: in a large mixing bowl, beat the room-temperature cream cheese with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2–3 minutes.

Add sugar and egg yolks: add 80 g granulated sugar to the cream cheese and continue beating until integrated. Add egg yolks one at a time, mixing briefly after each addition until combined.

Incorporate milk, chocolate, and flavorings: stir in the warm melted chocolate-butter mixture, then add the whole milk, lemon juice, and vanilla extract; mix on low speed until smooth and homogenous.

Add dry ingredients: sift the cake flour and cocoa powder together and fold them into the cream cheese mixture with a rubber spatula until just combined and no streaks remain. Do not overmix.

Whip egg whites: in a clean, dry bowl, combine the room-temperature egg whites and cream of tartar (if using). Beat on medium speed until frothy.

Add sugar gradually: increase mixer speed to high and add the 70 g granulated sugar in three additions, waiting until sugar dissolves and the whites form glossy, stiff peaks. To test, rub a little between your fingers — it should feel smooth, not gritty.

Fold meringue into batter: fold one-third of the meringue gently into the chocolate-cream-cheese batter to lighten it. Then fold in the remaining meringue in two batches, using a rubber spatula and making sweeping motions from bottom to top to preserve air.

Transfer to pan: pour the combined batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release large air pockets.

Optional water bath: place the pan inside a larger roasting pan. Pour hot water into the outer pan to come about 1–1.5 cm (1/2 inch) up the sides of the cake pan. The water bath reduces cracking and produces a silky texture.

Bake: bake at 150°C (300°F) for 50–60 minutes, or until the top is set and a skewer inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil.

Cool gradually: turn off the oven and crack the oven door. Let the cake cool inside the oven for 30 minutes to avoid rapid contraction. Then remove from oven and cool to room temperature on a rack.

Chill: once cooled to room temperature, refrigerate the cake (in the pan) for at least 4 hours, preferably overnight, to set fully and develop texture.

Prepare whipped cream: chill the bowl and whisk or beaters for 10–15 minutes in the fridge. Pour the 200 ml cold heavy cream into the chilled bowl, add 15 g powdered sugar, and whip on medium-high speed until soft to medium peaks form. Do not overbeat; you want a pillowy texture.

Unmold cake: run a thin knife around the pan sides, release the springform, and transfer the cake to a serving plate. If parchment sticks to the top, peel carefully.

Top with whipped cream: spread or pipe the whipped cream over the chilled cheesecake surface, leaving the center visible if you prefer to drizzle chocolate syrup there.

Drizzle Hershey's chocolate syrup: using the Hershey's chocolate syrup, drizzle in a decorative pattern across the whipped cream and cake. Use about 30–40 ml for a light drizzle and the remainder for extra servings on the side.

Finish and serve: dust lightly with 1 tsp cocoa powder for contrast. Slice with a hot, dry knife (wipe between cuts) and serve chilled. Store leftovers covered in the refrigerator for up to 4 days.