Valentine’s Day is the perfect occasion to indulge in decadent yet simple desserts that show your love and care.
This 3-Ingredient Chocolate Japanese Cheesecake is a delightful treat that checks all the boxes: it’s soft, fluffy, and incredibly easy to make.
Whether you’re celebrating with a loved one or treating yourself, this keto-friendly and low-carb cheesecake is bound to make the day extra special.
Let’s dive into this foolproof recipe and discover why it deserves a spot on your Valentine’s Day menu.
Why You’ll Love This Recipe
Simple Ingredients: You only need three ingredients to create a dessert that feels fancy and indulgent.
Keto-Friendly: Perfect for those following a low-carb or keto diet without compromising on flavor.
Versatile: Enjoy it as a fluffy soufflé at room temperature or a denser cheesecake after chilling.
Quick and Easy: Made in an Instant Pot or oven with straightforward steps.
Impressive Results: A professional-looking dessert that’s sure to wow your loved ones.
Ingredients and Their Health Benefits
1. Eggs (3 large, whites and yolks separated)
- Benefits: Eggs are a powerhouse of nutrition, rich in protein, vitamins, and minerals. They help provide structure and fluffiness to the cheesecake.
2. Cream Cheese (4 oz, full-fat, softened)
- Benefits: Cream cheese is high in healthy fats, making it ideal for keto recipes. It also adds a creamy, tangy flavor to the dessert.
3. Milk Chocolate (4 oz, sugar-free for keto, 30%-40% cacao)
- Benefits: Sugar-free milk chocolate contains antioxidants and less sugar, making it a healthier choice. Opting for high-quality chocolate ensures a rich, decadent taste.
Step-by-Step Instructions
Preparation
- Prepare the Pan: Grease a 6 x 3-inch round cake pan and line the bottom with parchment paper. Set aside.
- Preheat Equipment: If using an Instant Pot, ensure it’s set up with 1 1/2 cups of water and a trivet inside.
Making the Batter
- Whisk the Egg Whites: Using a stand mixer, beat the egg whites at high speed until stiff peaks form. When you lift the beater, the peaks should stand upright without bending. Refrigerate the whipped egg whites until ready to use.
- Melt the Chocolate: Use a double boiler over low heat to melt the chocolate, stirring with a spatula until smooth.
- Incorporate Cream Cheese: Add softened cream cheese to the melted chocolate and stir until fully combined. The mixture may thicken but will smooth out as you mix.
- Add Egg Yolks: Whisk the yolks into the chocolate-cream cheese mixture until it becomes smooth and liquid, resembling cake batter.
Combining Ingredients
- Gently fold one-third of the whipped egg whites into the chocolate mixture using a spatula. Repeat with the remaining egg whites in two more batches until the batter is uniformly light brown.
- Pour the batter into the prepared cake pan and tap the pan on the counter a few times to release air bubbles.
Cooking Methods
Instant Pot Version
- Place the cake pan on the trivet inside the Instant Pot.
- Seal the pot and cook on high pressure for 18 minutes.
- Allow a natural release to complete the cooking process.
- Once done, remove the pan and let the cake cool. The surface may be moist but will dry quickly.
Oven Version
- Preheat the oven to 340°F. Place a large baking pan filled with 1/2 inch of water on the lower rack to create a water bath.
- Bake the cake for 25 minutes at 340°F. Reduce the temperature to 320°F and bake for another 25 minutes.
- Turn off the oven and leave the cake inside for an additional 25 minutes with the door closed.
- Remove the cake and let it cool before serving.
Serving Suggestions
Dust with powdered Swerve or powdered sugar for a festive look.
Serve at room temperature for a fluffy texture or chill for a denser, creamier cheesecake.
Pair with fresh berries or a drizzle of sugar-free chocolate syrup for an elegant touch.
Nutrition Information
| Serving Size | Calories | Carbs (g) | Protein (g) | Fat (g) | Saturated Fat (g) | Fiber (g) | Net Carbs (g) |
|---|---|---|---|---|---|---|---|
| 1 slice (1/8 cake) | 135 | 6 | 4 | 11 | 6 | 4 | 2 |
Notes and Tips
Chocolate Choice: Use creamy milk chocolate (30%-40% cacao) for best results. Sugar-free options like Torras or Lily’s are ideal for keto versions.
Cream Cheese Brand: Philadelphia cream cheese blends best, ensuring a smooth batter.
Texture Preferences: At room temperature, the cake resembles a soufflé. Chilling it creates a denser cheesecake with a stronger cream cheese flavor.
Decorating: Add a dusting of powdered Swerve or sugar-free chocolate syrup to enhance sweetness.
Conclusion
This 3-Ingredient Chocolate Japanese Cheesecake is a showstopper dessert that’s as easy to make as it is delicious.
Its simplicity and versatility make it the perfect choice for Valentine’s Day or any special occasion.
With just three ingredients and minimal effort, you’ll create a dessert that feels indulgent while staying keto-friendly.
So, whisk up some love and surprise your loved ones with this delightful treat!