Chocolate Cheesecake

Preheat the oven to 175°C and prepare a round pan about 20 cm in diameter, or a rectangular/square one of similar size.

Grease the pan or line it with baking paper.

Separate the whites from the yolks of 3 eggs and set them aside.

Melt 150 g of dark chocolate in a bain-marie or in the microwave, in short intervals, until smooth and creamy.

Let the chocolate cool until it is no longer hot to the touch.

Beat the yolks with 75 g of sugar, 2 g of salt and 3 ml of vanilla extract in a medium bowl until thickened.

Add 200 g of cream cheese and 30 g of cornstarch, beat a little more and fold in the melted chocolate, mixing gently.

Add 40 g of chocolate chips.

Whip the egg whites separately with very clean whisks and fold them into the mixture with gentle, enveloping movements.

Pour the batter into the pan, level the surface with a spatula and bake at 175°C for about 25-30 minutes, until a toothpick comes out clean.

Let cool before unmolding. Decorate with sifted cocoa powder, flaky salt and/or sifted icing sugar.

What to serve with chocolate cheesecake.

Serve the cake warm, at room temperature or cold after resting in the fridge.

Resting helps the flavors set.

Serve the cake as a dessert or afternoon snack, with ice cream or fresh seasonal fruit.

Related recipe: Light Cheesecake.

Link reference.

Link reference.

Related recipe: Cheesecake with Quince Paste and Grapefruit.

Dessert recipe.

Link reference.

Link reference.