Excerpted from For the Love of Chocolate, by Phillip Ashley Rix, we couldn’t run to the kitchen fast enough to make this glorious cheesecake. And we had all the ingredients taboot. This crustless cheesecake is super creamy due to the eggs and almost fudge, as it has no crust, also making it super easy to whip up. Now in our regular rotation… Jill Melton
Preheat oven to 400F. Grease a 9-inch springform pan with butter or cooking spray, and line the bottom with parchment paper. It’s okay if the parchment sticks out of the pan.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, sift together flour, cocoa powder and salt. Gradually add the cocoa mixture to the cream cheese mixture, mixing until just combined. Gently stir in the chocolate chips to evenly distribute throughout the batter.
Pour the batter into the prepared pan. Bake 45–50 minutes, or until the top is set and dark brown. (For creamiest texture, don’t overcook.) Remove the cheesecake from the oven and let cool to room temperature.
Refrigerate cheesecake for at least 2 hours. Serve chilled.
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