Iceberg lettuce contains 96% water, making it the secret to this impossibly light cheesecake that literally melts on your tongue.
Iceberg Cheesecake
Dive into the delightful world of Iceberg Cheesecake, where each bite offers a cloud-like creaminess that’s simply irresistible! This show-stopping dessert features a luscious cream cheese base and a decadent chocolate glaze that will have your taste buds dancing. Perfect for any occasion, this cheesecake is sure to leave everyone craving more!
Prep
15
min
Cook
32
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 12g Corn Flour (0.1 cup)
🥛Dairy & Eggs(5)
- 400g Cream Cheese (14.1 oz)
- 2 Eggs
- 1 Egg Yolk
- 220g Whipping Cream (7.77 oz)
- 200g Whipping (7.06 oz)
🫙Pantry Staples(4)
- 100g Castor Sugar (0.5 cup)
- 10g Castor Sugar (0.05 cup)
- 130g Dark Chocolate (4.59 oz)
- ½ tsp Vanilla (2.5 ml)
🧂Spices & Seasonings(1)
- 2 pinches Salt
👨🍳 Instructions
- 1
Make sure cream cheese, eggs, and whipping cream are at room temperature.
- 2
In a bowl, add cream cheese, sugar, vanilla, and salt. Mix until fluffy (hand whisk or electric beater on low speed).
- 3
Add eggs one by one, mix until just combined.
- 4
Add corn flour and mix well.
- 5
Add whipping cream and mix until smooth.
- 6
Pour batter into a 10×20 cm pan.
- 7
Bake at 200°C for 30–32 minutes (top & bottom heat).
- 8
Let cool at room temperature for 1–2 hours before adding topping.
- 9
In a saucepan, add whipping cream, sugar, salt, vanilla, and egg yolk. Whisk until combined.
- 10
Cook on low heat until it starts to boil, keep stirring.
- 11
Remove from heat, add dark chocolate, and mix until melted and smooth.
- 12
Pour directly over the cheesecake.
- 13
Chill in the fridge for 5 hours or overnight.
- 14
Remove from the pan and enjoy.
💡 Pro Tips
- ✓Bring cream cheese to exactly 65-70°F (18-21°C) by leaving it out for 2-3 hours, as cold cream cheese creates lumps that won't disappear even with extended mixing.ingredient65-70°F
- ✓Mix cream cheese mixture on low speed only to prevent incorporating excess air, which creates cracks during baking as air bubbles expand and contract.technique
- ✓Add eggs one at a time and mix just until the yellow streaks disappear (10-15 seconds each) because overmixing develops gluten in the corn flour, making the texture dense.timing10-15 seconds
- ✓Bake at 200°C for exactly 30-32 minutes until the center still jiggles slightly when shaken, as carryover cooking will finish setting the proteins while cooling.timing30-32 minutes
- ✓Cool at room temperature for the full 1-2 hours before refrigerating to prevent thermal shock, which causes the surface to contract faster than the interior and creates cracks.timing1-2 hours
Share this recipe
Prep
15
min
Cook
32
min
Serves
8
people
Level
intermediate
Share this recipe
Iceberg lettuce contains 96% water, making it the secret to this impossibly light cheesecake that literally melts on your tongue.
Iceberg Cheesecake
Dive into the delightful world of Iceberg Cheesecake, where each bite offers a cloud-like creaminess that’s simply irresistible! This show-stopping dessert features a luscious cream cheese base and a decadent chocolate glaze that will have your taste buds dancing. Perfect for any occasion, this cheesecake is sure to leave everyone craving more!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 12g Corn Flour (0.1 cup)
🥛Dairy & Eggs(5)
- 400g Cream Cheese (14.1 oz)
- 2 Eggs
- 1 Egg Yolk
- 220g Whipping Cream (7.77 oz)
- 200g Whipping (7.06 oz)
🫙Pantry Staples(4)
- 100g Castor Sugar (0.5 cup)
- 10g Castor Sugar (0.05 cup)
- 130g Dark Chocolate (4.59 oz)
- ½ tsp Vanilla (2.5 ml)
🧂Spices & Seasonings(1)
- 2 pinches Salt
👨🍳 Instructions
- 1
Make sure cream cheese, eggs, and whipping cream are at room temperature.
- 2
In a bowl, add cream cheese, sugar, vanilla, and salt. Mix until fluffy (hand whisk or electric beater on low speed).
- 3
Add eggs one by one, mix until just combined.
- 4
Add corn flour and mix well.
- 5
Add whipping cream and mix until smooth.
- 6
Pour batter into a 10×20 cm pan.
- 7
Bake at 200°C for 30–32 minutes (top & bottom heat).
- 8
Let cool at room temperature for 1–2 hours before adding topping.
- 9
In a saucepan, add whipping cream, sugar, salt, vanilla, and egg yolk. Whisk until combined.
- 10
Cook on low heat until it starts to boil, keep stirring.
- 11
Remove from heat, add dark chocolate, and mix until melted and smooth.
- 12
Pour directly over the cheesecake.
- 13
Chill in the fridge for 5 hours or overnight.
- 14
Remove from the pan and enjoy.
💡 Pro Tips
- ✓Bring cream cheese to exactly 65-70°F (18-21°C) by leaving it out for 2-3 hours, as cold cream cheese creates lumps that won't disappear even with extended mixing.ingredient65-70°F
- ✓Mix cream cheese mixture on low speed only to prevent incorporating excess air, which creates cracks during baking as air bubbles expand and contract.technique
- ✓Add eggs one at a time and mix just until the yellow streaks disappear (10-15 seconds each) because overmixing develops gluten in the corn flour, making the texture dense.timing10-15 seconds
- ✓Bake at 200°C for exactly 30-32 minutes until the center still jiggles slightly when shaken, as carryover cooking will finish setting the proteins while cooling.timing30-32 minutes
- ✓Cool at room temperature for the full 1-2 hours before refrigerating to prevent thermal shock, which causes the surface to contract faster than the interior and creates cracks.timing1-2 hours