Japanese Layered Chocolate Cheesecake

Yes cheesecakes are different in Asia (or what I know of Asia, i.e. Korea and Japan).
They still taste like traditional cheesecake but they're lighter and fluffier. Here we have NY style cheesecakes and such, which are very dense and rich. My hubby bought me one for my birthday back in the Spring and it was so rich I ate about two bites...
This Japanese cheesecake I've eaten a *bit* more of...

The reason it's lighter is because the cream cheese mixture is folded into a French meringue. For mine I added a chocolate layer in the middle which requires a few more steps but it's delicious so I think it's worth it. This is the best thing I've made in a while.

Made this the day before hubby had to leave me :(
He'll be gone for an entire month doing survival trainings and such. Guess I better get into better shape before he comes back (^.^) Nope just kidding.

Basically you need 2 packages of cream cheese and 5 eggs. Separate everything as stated in the ingredient list, but you can combine the egg whites. That's all :) Happy baking~


Japanese Layered Chocolate Cheesecake
Makes one 9-in round cake
Adapted from Green Cilantro

• 300g low-fat cream cheese (1+1/3 packages)
• 45g unsalted butter (about 3.5 T)
• 57g egg yolk (about 3 eggs)
• 20g sugar
• 11g cornstarch
• 150g milk (about 2/3 c)

Chocolate Layer:

• 150g low-fat cream cheese (about 2/3 pkg)
• 23g unsalted butter
• 29g egg yolk
• 10g sugar
• 6g cornstarch
• 75g chocolate milk
• 1/2c mini chocolate chips

French Meringue:

• 143g egg white (about 4.5 eggs)
• 83g sugar

Directions:

Using a 9-in spring form pan, prep it by first spraying it with oil. Then cut parchment paper pieces to fit around the inside and on the bottom of the pan. Spray that again with oil and lightly flour the bottom. Then take foil and cover the bottom of the pan, wrapping it up the sides to protect it from the water bath it will go into. (See picture below.)


1. Prep a double boiler.
While that is heating up, wrap the cream cheese in plastic wrap and microwave until soft to the touch (should only take 15-30 seconds). In a small saucepan set on the lowest heat setting, melt the butter then add the cream cheese. Whisk until smooth then set aside.

2. In a small bowl, mix together the egg yolks and sugar. Add in the cornstarch.
Heat your milk in the microwave until it starts boiling.
Place the egg mixture into the double boiler and whisk it continuously while very gradually adding the boiling milk. Continue whisking until the mixture has thickened.

3. Pour the egg mixture into the cream cheese and combine well.

Repeat steps 1-3 for the chocolate layer.

Preheat oven to 350F and set a pot of water on the stove to boil (for your water bath).


For the French Meringue:

4. Beat your egg whites on medium-low until they begin making a foam. While still beating, very gradually sprinkle in the sugar. Beat until soft peaks.

5. Take 1/3 of the meringue and gently fold it into the chocolate cream cheese. Then fold in the chocolate chips. With the remaining 2/3 meringue, fold it into the original cream cheese.

6. Now to assemble: Pour half of the original batter into the pan and slam the pan a few times to bring out any bubbles. Then pour in all of the chocolate batter and repeat the slamming. Then pour on the rest of the batter.

7. Place your spring form pan on a roasting pan (or I didn't have one so I used a jelly roll pan). Fill with boiling water until it reaches up about 1-1.5 cm.

Bake for 15 minutes. Then lower the temperature to 325 and bake for 40-50 minutes. Turn off the oven and leave it closed for 40-60 minutes.

Let it cool completely, then refrigerate for at least 2 hours or overnight.