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Chocolate Cotton Cheesecake Recipe

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Chocolate Cotton Cheesecake/ Japanese Cheesecake Recipe with Video
Chocolate Cotton Cheesecake/ Japanese Cheesecake Recipe with Video from runawayrice.com

Description

Chocolate cotton cheesecake is a delicious and decadent dessert that is sure to please. The combination of a creamy and light cheesecake with the rich flavor of chocolate makes it a perfect dessert for any occasion. If you love cheesecake and chocolate, this is definitely the dessert for you. With a few simple ingredients, you can create a delicious and beautiful dessert that will wow your friends and family.

The chocolate cotton cheesecake is light and fluffy and has a wonderful texture. The bottom layer is made with a graham cracker crust and is topped with a creamy and light cheesecake filling. The top layer is a rich chocolate ganache that is swirled into the cheesecake giving it a beautiful presentation. The chocolate ganache also adds a nice contrast to the light and fluffy cheesecake.

Ingredients

For the crust:

  • 1 package (14.4 ounces) graham crackers, finely crushed
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
For the filling:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
For the topping:
  • 4 ounces semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Stir until well combined. Press mixture into the prepared pan and bake for 10 minutes. Remove from oven and set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add vanilla, sour cream and heavy cream and mix until just combined. Pour filling over crust and bake for 35-40 minutes or until the center is just set. Remove from oven and cool completely.

In a small saucepan, heat cream until just simmering. Remove from heat and add chocolate chips, stirring until melted and smooth. Let cool slightly before pouring over cheesecake. Swirl with a knife or spoon to create a marble effect. Refrigerate for at least 4 hours before serving.

Equipment

  • 9-inch Springform Pan
  • Medium Bowl
  • Large Bowl
  • Small Saucepan
  • Knife or Spoon

Notes

You can use any type of chocolate chips you prefer. Dark, milk, or white chocolate will all work in this recipe.

The cheesecake can also be made ahead of time and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving size: 1 slice (1/12 of the cake)

  • Calories: 517
  • Total Fat: 33 g
  • Saturated Fat: 20 g
  • Cholesterol: 105 mg
  • Sodium: 325 mg
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Sugar: 30 g
  • Protein: 8 g

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