Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 445℉ (230℃) and line a 6-inch round cake pan with parchment paper.
- In a large mixing bowl, add softened cream cheese and blend until smooth and creamy, about 1-2 minutes.
- Add castor sugar and vanilla to the cream cheese mixture, whisking for another 1-2 minutes until silky.
- Crack in the eggs one at a time, whisking well after each until completely incorporated, about 3-4 minutes.
- Melt your dark chocolate and pour it into the batter, whisking gently for 1-2 minutes.
- Sift cocoa powder and cornstarch over the mixture and fold until no dry streaks remain, about 1-2 minutes.
- Fold in the heavy whipping cream until fully incorporated, about 1-2 minutes.
- Pour the cheesecake batter into the prepared pan, tap lightly to release air bubbles.
- Bake for 25 minutes, lowering the temperature to 430℉ (220℃) after 12 minutes.
- Cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours before serving.
- Let the cheesecake sit at room temperature for 30 minutes before serving, then slice and enjoy!
Nutrition
Notes
Use room temperature ingredients and high-quality chocolate for the best results. Avoid overmixing to maintain texture.