This angel cheesecake is impossibly light — a cloud-like, flourless dessert made with just three ingredients. Whipped egg whites give it a souffle-like rise, while melted chocolate and cream cheese keep every bite silky and rich. For another chocolate fix, try our Chocolate Banana Cheesecake, and Allrecipes has more flourless baking ideas.
Ingredients
- 100 g (3.5 oz) sugar-free chocolate (white, milk, or dark)
- 3 eggs
- 120 g (1/2 cup) cream cheese
Instructions
- Separate the eggs and whip the whites to stiff peaks.
- Melt the chocolate and blend first with the cream cheese, then with the yolks until smooth.
- Gently fold in the whipped whites to keep the mixture airy.
- Pour into a greased pan and set it inside a larger pan of water (bain-marie).
- Bake at 170C (340F) for 15 minutes, then reduce to 160C (320F) and bake 15 minutes more.
- Turn off the oven and let the cheesecake cool inside for 15 minutes; unmold only when completely cool.
Tips
- Cool the cheesecake in the turned-off oven to prevent cracking — Serious Eats explains why gentle cooling matters for custardy bakes.
- Use sugar-free chocolate for a lighter, lower-carb treat.
- Love flourless bakes? Try our Flourless Berry Protein Cheesecake and Microwave Mug Cheesecake.
Nutrition: per 100 g: 217 kcal, protein 7 g, fat 15 g, carbs 12 g.