Japanese Chocolate Cheesecake
Ingredients
-
4
oz
dark chocolate
-
4
oz
cream cheese
-
3
whole
eggs
-
1
teaspoon
lemon juice
Instructions
- Preheat the oven to 170°C (325°F) and prepare a 6-inch baking tin.
- Melt the dark chocolate and cream cheese together over simmering water.
- Remove from heat and mix in the egg yolks.
- Beat the egg whites with lemon juice until soft peaks form.
- Gently fold the meringue into the chocolate mixture in three parts.
- Pour the batter into the prepared baking tin.
- Place the tin in a roasting pan filled with hot water and bake for 60 minutes.
- Turn off the oven and leave the cake inside for 15 minutes.
- Let the cake cool completely and then refrigerate for at least 2 hours or overnight.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
158
Total fat
12g
Total carbohydrates
7g
Total protein
4g
Sodium
71mg
Cholesterol
76mg
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