Gâteau au fromage aux pépites de chocolat

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides tanginess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with less saturated fat.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly.

Combine graham cracker crumbs, melted butter, and cocoa powder in a bowl until mixed.

Press the crumb mixture into the bottom of the springform pan to form a crust.

Melt dark chocolate in a heatproof bowl over simmering water until smooth, then let cool slightly.

In a separate bowl, beat cream cheese and sugar until creamy and smooth.

Add eggs one at a time, mixing well after each addition.

Stir in melted chocolate, vanilla extract, and salt until fully combined.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Before serving, whip heavy cream and spread it over the cheesecake, if desired.

Cooking Techniques

Spice Level:

Allergens