Frozen Cheesecake with Hot Chocolate
Creamy Crustless Cheesecake
  • 32 oz cream cheese, soft
  • 5 eggs, room temperature
  • 2 cups sour cream, room temperature
  • 8 T. soft butter
  • 1½ c. sugar
  • 2 T. cornstarch
  • 1 tsp. vanilla
  • 16 ounces good milk chocolate (Use bars, not chips-I like Trader Joes Pound Plus bar)
  • 1 T. coconut oil
  1. Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
  2. Preheat oven to 300ยบ F.
  3. Beat cream cheese and butter until smooth.
  4. Add eggs one at a time.
  5. Add sour cream.
  6. Add sugar, cornstarch and vanilla- beat 2 minutes.
  7. Pour into springform pan.
  8. Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
  9. Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
  10. Shut oven off and Crack open door for 30 mins.
  11. Then remove to counter to cool.
  12. Cover and refrigerate until well chilled.
  13. I like to slice and then pop the slices in the freezer so they are always on hand.
  14. When serving, drizzle on the hot chocolate which will set immediately like a magic shell!
Recipe by Hugs and Cookies XOXO at