Frozen Cheesecake with Hot Chocolate

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Frozen Cheesecake with Hot Chocolate

This is a fun cheesecake to make! It has no crust and I love to preslice this cake and store the slices in the freezer. At serving time, I melt some delicious milk chocolate bars and drizzle it on like a magic shell!

You may need:

10 inch springform

Piping Bags for your chocolate drizzle

Frozen Cheesecake with Hot Chocolate

Creamy Crustless Cheesecake

Ingredients

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

Topping

16 ounces good milk chocolate (Use bars, not chips-I like Trader Joes Pound Plus bar)
1 T. coconut oil

Instructions

Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
Preheat oven to 300º F.
Beat cream cheese and butter until smooth.
Add eggs one at a time.
Add sour cream.
Add sugar, cornstarch and vanilla- beat 2 minutes.
Pour into springform pan.
Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
Shut oven off and Crack open door for 30 mins.
Then remove to counter to cool.
Cover and refrigerate until well chilled.
I like to slice and then pop the slices in the freezer so they are always on hand.
When serving, drizzle on the hot chocolate which will set immediately like a magic shell!