Easter Chocolate Cheesecake

Since I already had a plain cheesecake recipe on the website (meaning without chocolate), also crustless, I thought I’d share a chocolate version too.

Like any crustless cheesecake, if you prefer, you can simply call it a cheesecake and make it any time of the year…

For a 20 cm (8-inch) Easter cheesecake, approximately 1.4 kg

• 650 g cottage cheese (or well-drained ricotta)

• 100 g mascarpone

• 200 g sugar

• 1 tsp vanilla extract

Mix these ingredients in a bowl using a whisk.

• 8 egg yolks

• 40 g cornstarch

• 20 g cocoa powder

Combine them in a smaller bowl using the same whisk.

• 200 g dark chocolate

• 200 g heavy cream

Melt the cream together with the chocolate over a double boiler to create a ganache. Pour it over the egg yolk mixture and whisk until smooth.

Pour the chocolate and egg yolk mixture over the cheese mixture and whisk until fully combined. Pour the entire batter into a 20 cm (8-inch) round pan lined with parchment paper on the bottom and sides. Bake the cheesecake at 220°C (430°F), no fan, for one hour.

Let it cool gradually in the oven, then keep it covered — either at room temperature for 1–2 days or in the fridge for longer storage.