Japanese Cheesecake - Chocolate
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1. For best results, weigh the ingredients with a digital scale
2. Preheat oven at 250F or 120C
3. 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 moister and prevent cracks. Set aside.
4. Heat a saucepan 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.
5. In a bowl, beat the 3 egg whites until soft peaks. Add the sweetener gradually as you beat the egg whites.
6. 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 a while, 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.
7. 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 a while 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 it's not done so you can bake it longer. If the top is slightly firm, then it's 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.
8. Once the cake is done, remove the water bath and foil and let it cool for about 20 mins on the kitchen countertop before removing from the pan. This method is easy as it does not require any resting time in the oven.
9. 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.
[Total servings = 8]
NUTRITION INFO PER SERVING
Total carb = 5.0 g
Dietary fiber = 1.8 g
Net carb = 3.2 g
Calories = 207
Total Fat = 21.1 g
Protein = 4.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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