Chocolate Orange Japanese Cheesecake

This Chocolate Orange Japanese Cheesecake is light, airy, and delicately creamy with a soft, cloud-like crumb. The cocoa brings gentle richness while fresh orange zest adds a bright citrus lift that keeps every bite balanced. It is a medium-difficulty bake that rewards patience, especially during cooling, and the results feel truly special. From start to finish, allow around 1 hour and 30 minutes including cooling time.

Ingredients

For the cheesecake base

• 200g full-fat cream cheese, softened
• 40g unsalted butter
• 80ml whole milk
• 60g dark chocolate, finely chopped
• 1 tbsp cocoa powder, sifted
• Zest of 1 large orange

For the egg mixture

• 5 large eggs, separated
• 100g caster sugar, divided
• 1 tsp vanilla extract

For the dry ingredients

• 60g plain flour, sifted
• 20g cornflour
• Pinch of fine salt

How to Make Chocolate Orange Japanese Cheesecake

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line the base and sides of a 20cm round springform tin and wrap the outside with foil to protect it from the water bath.
• Melt the base mixture: Place the cream cheese, butter, milk, and dark chocolate in a heatproof bowl. Set over a pan of gently simmering water and stir until smooth. Remove from the heat, then whisk in cocoa powder and orange zest.
• Add egg yolks: Allow the mixture to cool slightly, then whisk in the egg yolks one at a time. Add the vanilla extract and mix until glossy and smooth.
• Incorporate dry ingredients: Sift the plain flour, cornflour, and salt directly into the bowl. Fold gently until fully combined with no visible lumps.
• Whisk the egg whites: In a clean bowl, whisk the egg whites until foamy. Gradually add the caster sugar and continue whisking until soft, glossy peaks form.
• Fold the batter: Add one third of the egg whites to the chocolate mixture and fold gently to loosen it. Carefully fold in the remaining whites, keeping as much air as possible.
• Bake in a water bath: Pour the batter into the prepared tin. Place the tin in a deep roasting tray and pour hot water halfway up the sides. Bake for 55 to 60 minutes until set but still slightly wobbly in the centre.
• Cool slowly: Turn the oven off and leave the cheesecake inside with the door slightly open for 15 minutes. Remove from the oven and allow to cool completely in the tin.

Tips for the Best Results

Why did my cheesecake crack?

Cracks usually form due to sudden temperature changes. Always cool the cheesecake gradually in the oven before removing it.

How do I keep the texture light and airy?

Fold the egg whites gently and stop as soon as they are incorporated. Overmixing will deflate the batter.

Can I make this without a water bath?

The water bath is essential for even baking and moisture. Skipping it can lead to a dense texture and cracked surface.

Serving Suggestions

• Serve plain with a dusting of icing sugar
• Pair with lightly whipped cream and fresh orange segments
• Add a drizzle of warm chocolate sauce for extra indulgence

Storage

Room temperature

Keep at room temperature for up to 6 hours, covered lightly, if serving the same day.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Allow it to sit at room temperature for 20 minutes before serving.

Freezing

This cheesecake freezes well. Wrap slices individually and freeze for up to 1 month. Defrost overnight in the fridge.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 24g
• Protein: 8g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs