Ingredients
Scale
- 8 oz (225g) cream cheese
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 cup (100g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Parchment paper
Instructions
- Preheat your oven to 350°F (175°C).
- Line the bottom and sides of an 8-inch springform pan with parchment paper.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips.
- Microwave in 30-second intervals, stirring between each session until completely melted.
- Allow it to cool slightly while you prepare the rest of your ingredients.
- In a large mixing bowl, beat together the softened cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy.
- Scrape down the sides of the bowl occasionally.
- With the mixer running on low speed, add one egg at a time into the cream cheese mixture.
- Make sure each egg is well incorporated before adding the next.
- Gently fold in heavy cream, melted chocolate, vanilla extract, and cornstarch until thoroughly combined.
- Be careful not to overmix.
- Pour your cheesecake batter into the prepared springform pan.
- Give it a little shake to settle things down and remove any air bubbles.
- Place your pan in the preheated oven and bake for about 40 minutes or until set around the edges but slightly jiggly in the center.
- Remove from oven and let cool at room temperature for about an hour before transferring it to chill in the refrigerator for at least four hours or overnight.
Notes
Store leftovers in an airtight container.
Reheat slices gently in microwave.
Pair with fresh berries or cream.
Use room temperature ingredients for smoothness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg