4-ingredient chocolate cheesecake

Step 1

Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.

Step 2

Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1–2 minutes, stirring every 30 seconds, until melted.

Step 3

Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.

Step 4

Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.

Step 5

Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.

Step 6

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.

Step 7

Carefully transfer to the oven and bake for 35–40 minutes, or until the cheesecake is set.

Step 8

Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.

Step 9

Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.

Step 10

Slice and garnish with maraschino cherries, if desired.

Step 11

Enjoy!