Flourless Chocolate Base Cheesecake
A decadent, gluten-free dessert featuring a rich, fudgy flourless chocolate cake bottom topped with a silky, creamy vanilla bean cheesecake layer. This dual-textured masterpiece is perfect for sophisticated celebrations and chocolate lovers alike.
Ingredients
Ingredients
- 4 oz bittersweet chocolate chopped, 60% cacao or higher
- 0.5 cup unsalted butter melted
- 0.75 cup granulated sugar divided for base and filling
- 4 large eggs at room temperature, divided
- 0.5 cup cocoa powder unsweetened, sifted
- 16 oz cream cheese softened to room temperature
- 0.5 cup sour cream full fat
- 2 tsp vanilla extract pure Madagascar vanilla preferred
- 0.25 tsp salt fine sea salt
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-Ahead: This cake is best made 24 hours in advance to allow the flavors to meld. Serving Suggestion: Garnish with fresh raspberries or a dusting of cocoa powder to contrast the rich chocolate base.