How to make Czech Chocolate Cheesecake | No bake cheesecake | Serves 12

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture with fewer calories.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories without sacrificing sweetness.

Whip room temperature egg yolks with sugar in a bowl until pale and fluffy for approximately 3 minutes.

In a separate bowl, mix cocoa powder, flour, and baking powder until completely combined.

Add the cocoa powder mixture to the fluffy egg yolks along with oil and stir until thick and mousse-like.

Whip egg whites until stiff, approximately 9 to 10 minutes.

Fold in the egg yolk cocoa mixture in portions to maintain volume.

Pour the mixture into a square baking tin and bake for 14 minutes until set and matte on top.

Set the baked layer aside to cool completely.

Whip butter and sugar until pale and fluffy, then add cream cheese and cottage cheese.

Chill the cheesecake layer in the fridge overnight or for several hours.

Prepare a chocolate topping and pour over the chilled cheesecake layer, being careful not to mix too much.

Slice with a warm knife and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens