Ingredients
nonstick cooking sprayfor greasing
8ozmilk chocolate chips
8ozcream cheeseroom temperature
½cupsugar
6large eggsroom temperature, whites and yolks separated
waterboiling, for baking
maraschino cherryfor garnish, optional
Preparation
Preheat the oven to 325 degrees F (170 degrees C).
Grease an 8-inch round cake pan with nonstick cooking spray then line with parchment paper. Set the pan inside a larger roasting pan.
Add the chocolate chips to a large heatproof bowl.
Microwave on 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted.
Whisk in the cream cheese and sugar, then let cool for 5 minutes.
Add the egg yolks and whisk to incorporate.
Add the egg whites to a separate large bowl, then whip the whites with an electric hand mixer until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
Pour the batter into the prepared cake pan.
Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
Carefully transfer to the oven and bake for 35 to 40 minutes, or until the cheesecake is set.
Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
Slice and garnish with maraschino cherries, serve, and enjoy!
