Description
A rich, silky, crustless chocolate cheesecake with a caramelized top and molten fudge center — the perfect marriage of cheesecake and dark chocolate indulgence.
Ingredients
Scale
- 16 oz (450 g) cream cheese, room temperature
- ¾ cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 8 oz (225 g) dark or semisweet chocolate (melted and slightly cooled)
- 2 tbsp cocoa powder
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C).
- Line an 8-inch (20 cm) springform pan with parchment paper — make sure it extends above the rim (the cake will puff up).
- In a large bowl, beat cream cheese and sugar until smooth and creamy (no lumps).
- Add eggs one at a time, beating after each addition.
- Pour in the melted chocolate, cocoa powder, vanilla, and salt. Mix until just combined.
- Slowly blend in the heavy cream, then sift in flour and mix gently until smooth and glossy.
- Pour the batter into the prepared pan.
- Bake for 55–65 minutes — the center should still jiggle slightly when shaken.
- The top will puff and darken to a deep, caramelized brown (this is the signature look).
- Cool the cheesecake completely at room temperature (it will sink slightly).
- Then chill for at least 3 hours, or overnight for the perfect creamy texture.
- Remove parchment, slice cleanly with a hot knife, and top with whipped cream and fresh raspberries.
Notes
- For the topping, consider using sweetened whipped cream, fresh raspberries or strawberries, and a dusting of powdered sugar.
- Ensure the cream cheese is at room temperature for easier mixing.
- Chilling overnight enhances the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg