Heaven on a plate! Or eat it directly from the pan! You already know I did…
This recipe is a older recipe of mine. I am updating the post, adding new photos, and most importantly, a video! Because pictures don’t do this cheesecake any justice! Just wait ’till you try it!
You can make this 2 ways. Either with a springform pan, or make cheesecake bites using a muffin tin!
The cheesecake bites version takes only 15 minutes to bake versus 50 minutes for the regular cheesecake style. So if you are pressed for time, or do not own a springform pan, you know what to do!
To make the surface of the cheesecake smoother and not crack as much, you can add a cake pan filled with water in the oven as the same time as the cheesecake bakes (below the cheesecake on a lower rack). It will probably crack anyway in the fridge, but the surface of the cheesecake will still be much smoother than without the water.
I decided to top the chocolate cheesecake with hand ground pistachio dust! It’s salty, so it goes really well with the chocolate.
Serve as you wish, and remember to refrigerate overnight before slicing the cake if at all possible!
I really hope you enjoy this recipe! Don’t forget to watch the video! 🙂