Chocolate Cheesecake




250 grams cream cheese

150 grams heavy cream

½ tsp vanilla essence

1 raw egg



80 grams dark chocolate

3 tsp stevia

1 tsp cinnamon

¼ tsp salt



Electric mixer

Small saucepan

Baking tray

5 ramekins (we used 80 cm in diameter)



  1. Allow cream cheese to soften either by leaving at room temperature for up to twenty minutes or heating in a saucepan over a low heat. You want it soft enough to easily beat
  2. Prepare oven to 180°C (356°F)
  3. Prepare a baking tray with five (5) ramekins
  4. Place softened cream cheese, vanilla essence, stevia, cinnamon, and salt in a mixer bowl
  5. Break up dark chocolate and place into small saucepan. Melt chocolate on low heat
  6. Add melted dark chocolate and chilled heavy cream to mixer bowl
  7. Beat on high until all is well blended – about a minute
  8. Add the raw egg and beat on high for a further minute. Your mixture will look like mousse
  9. Divide your mixture into the 5 ramekins and bake for thirty-five (35) minutes


Food Safety and Quality Tips

  • In regards to pathogenic bacteria, raw egg is known for salmonella, which may be fatal to YIPE consumers (the young, the immune deficient, the pregnant, and the elderly). Careful hand washing is required after handling raw eggs (potential salmonella may be on the egg shell or the egg carton).
  • Storage: keep refrigerated for up to one week.  Can freeze for up to three (3) months.


Download PDF here: Chocolate Cheesecake



Please follow and like us:

Leave a comment

Your email address will not be published. Required fields are marked *