Ingredients (20cm pan)

• 🥚5 eggs
• 🍬120g sugar
• 🌽20g cornstarch
• 🧀500g cream cheese (Philadelphia style)
• 🧀250g mascarpone
• 🍶400ml whipping cream (38% fat)
• 🍫300g 52% dark chocolate
• 🍫20g cocoa powder

Ingredients: Topping (optional)

• 🍫80g dark chocolate
• 🍶70ml whipping cream

Ingredients: Decoration to taste

Elaboration

• 💕Line a 20cm pan with previously moistened baking paper. This will help you unmold the cake easily.

• 🍫Preheat the oven to 190°C.
• 💕In a bowl, beat the eggs with the sugar, cornstarch, cream, cocoa powder, and both cheeses until everything is well combined.
• 🍫Melt the 300g of dark chocolate in the microwave, pausing every 30 seconds to stir. Add it to the mixture and beat until fully incorporated.
• 💕Pour the mixture into the pan and bake for 40 minutes at 190°C (top and bottom heat).

• 🍫Remove the cheesecake from the oven and let it cool at room temperature. Then refrigerate it for at least 6 hours or overnight.

• 💕Once cold, carefully unmold.
• 🍫Chop the 80g of chocolate and place it in a bowl. Heat the 70ml of cream in the microwave and mix it with the chocolate until completely melted.
• 💕Pour the topping over the cheesecake and spread evenly.
• 🍫Decorate however you like

This cheesecake is the perfect recipe to enjoy on any occasion. I hope you try it and love it as much as I do! 💕