Cheesecake with chocolate sauce

Cheesecake with chocolate sauce


  • 600g (20 oz) cream cheese (at room temperature)
  • 200g (1 cup) sugar
  • 2g (1/4 tsp) salt
  • 4 eggs
  • 360 ml (12 oz) heavy cream
  • 10 ml (2 tsp) vanilla extract
  • 30g (4 tbsp) flour
  • melted chocolate (for serving)


  1. Preheat the oven to 200°C/400°F. Line a greased 8' springform cake pan with 2 pieces of parchment overlapping each other, leaving at least 2 inches of parchment overhanging the rim on all sides. Set aside.
  2. In a large bowl, beat cream cheese, sugar, vanilla, and salt with a mixer. Beat on medium-low speed for 3 minutes.
  3. Add eggs, one at a time, and continue to beat.
  4. Sift in the flour and stir to combine.
  5. Pour in heavy cream and beat on low until smooth.
  6. Transfer the batter to a springform and bake for 40-45 minutes or to the desired goldnness on top.
  7. Let cool for 1 hour at room temperature, then transfer to the fridge to chill at least for 5 hours more.
  8. Slice, pour melted chocolate on top of each slice, and enjoy!

*Recipe on video and text may differ from each other!

How to cook Cheesecake with chocolate sauce:

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