Chocolate Cotton Cheesecake You’ll Want to Try: Balanced Flavor, Soft Texture

Chocolate Cotton Cheesecake is a delightful dessert that combines the rich, indulgent taste of chocolate with the light, airy texture of Japanese-style cotton cheesecake. Unlike traditional cheesecakes, which tend to be dense and heavy, chocolate cotton cheesecake boasts a soft, pillowy texture that melts in the mouth. This is achieved through a careful blending of ingredients and a precise baking technique.

To begin with, preparation is key. The oven should be preheated, and a water bath should be arranged in advance. A water bath (bain-marie) is essential to create a moist baking environment that prevents the cake from drying out or cracking. It is recommended to use plain water, not hot water, in the bath. This helps regulate a more gradual and even temperature increase in the oven, which is vital because the delicate structure of the cheesecake is prone to cracking if exposed to high heat.

CHINESE VERSION: 巧克力棉花芝士蛋糕

The first step involves combining the primary ingredients: cream cheese (at room temperature), cooking chocolate, butter, and a pinch of salt. These are placed in a stainless steel bowl and gently heated over simmering water. This double-boiler method ensures the ingredients melt slowly and evenly, preventing the chocolate from seizing and the cheese from curdling. Stirring the mixture continuously until smooth creates a homogenous, velvety base.

Once the mixture is smooth, milk is added gradually. This gradual addition is crucial as it prevents the batter from separating or becoming lumpy. After the milk is fully incorporated, sifted plain flour and cocoa powder are folded into the mixture. Sifting is not just a formality—it breaks up clumps and aerates the dry ingredients, ensuring a lighter final texture and even distribution throughout the batter. Next, the egg yolks are added, enriching the batter with fats and proteins that contribute to the cake’s creamy mouthfeel and stability.

The defining element of a cotton cheesecake is the meringue. Egg whites are whipped until soft peaks form, creating a foam structure made of protein and air. A small amount of lemon juice is often added at this stage. The acidic lemon juice lowers the pH of the egg whites, stabilizing the foam and making it less prone to collapse. This ensures the meringue maintains its volume, which is essential for achieving the signature airy texture of the cake.

Incorporating the meringue into the cheese batter must be done delicately. The meringue is folded into the batter in stages, using a gentle motion that preserves as much air as possible. Overmixing can deflate the meringue, while undermixing can lead to an uneven texture. When done correctly, the final batter should be smooth, airy, and consistent.

The batter is then poured into a cake pan lined with parchment paper and placed in the prepared water bath. It is baked at a low temperature for a longer period. Baking at a higher temperature can cause the cake to rise too quickly and crack as it cools. The low-temperature baking method allows the cake to set slowly, giving it a smooth surface and even structure. After baking, it is crucial to let the cake cool in the oven with the door slightly ajar for 40 to 45 minutes. This gradual cooling process minimizes shrinkage, a common issue caused by sudden temperature changes.

Chocolate Cotton Cheesecake is a dessert that requires patience, precision, and care. Each step—from melting the chocolate to folding in the meringue—serves a purpose rooted in food science. When executed properly, the result is a beautifully smooth, light, and chocolate-rich cake that brings together the best of cheesecake and soufflé. Whether served plain or with a dusting of cocoa powder or whipped cream, it is a dessert that delights both the eye and the palate.

Chocolate Cotton Cheesecake | MyKitchen101en

Yields: 12 pieces

Ingredients:

250 g cream cheese (at room temp.)
50 g cooking chocolate
50 g butter (salted)
½ tsp fine salt
160 g milk
70 g plain flour
2 tbsps (12 g) cocoa powder
6 egg yolks (grade A/size L, room temp.)

Ingredients for meringue:

6 egg whites (grade A/size L, room temp.)
1 tsp lemon juice
120 g fine sugar

Directions for making Chocolate Cotton Cheesecake:

1 Preheat oven to 160°C/320°F. (Reminder: Preheat oven to 160°C, but bake at 150°C.)

2 Combine cream cheese, cooking chocolate, butter and salt in stainless steel bowl, heat over hot simmering water, mix until smooth. Add in milk gradually, mix until combined. (Note: This recipe uses Tatura cream cheese.)

3 Combine plain flour and cocoa powder, sift into cheese batter, mix until smooth. Add in egg yolks gradually, mix until combined.

4 In a clean mixing bowl, whisk egg whites over low speed until foamy. Add in lemon juice, whisk until small bubbles are formed. Add in sugar gradually, whisk until soft peaks (meringue is shiny with arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

5 Add meringue into cheese batter in 4 batches, mix gently with hand whisk.

6 Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles.

7 Pour the batter into lined 9-inch/23-cm round baking pan, tap baking pan a few times to break large bubbles.

8 Line a piece of cloth in 10-inch/25-cm square baking pan, fill with plain water for water bath (about 1″ high). Put in baking pan with batter. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)

9 Bake at 150°C/300°F for 40 minutes, then at 140°C/285°F for 1 hour 20 minutes, until fully cooked. (Reminder: Cotton cheesecake tends to crack when baked at higher heat. To avoid this problem, it needs to be baked at lower temperature over longer period.)

10 Remove the water bath, leave oven door slightly ajar, switch off the oven, let the cake cool in the oven for 40-45 minutes (to minimise shrinkage).