Next, I melt the dark chocolate either in the microwave in short bursts or over a double boiler. I always stir it until it becomes smooth and glossy. Then I let it cool slightly so it doesn’t cook the eggs when mixed.
In a bowl, I whisk the eggs and Greek yogurt together until the mixture is completely smooth. Once combined, I slowly pour in the melted chocolate while stirring continuously. The batter turns thick, silky, and beautifully rich.
Finally, I pour the mixture into the prepared baking dish and smooth the top. I bake it for about 25–30 minutes until the center is set but still slightly soft. After baking, I let it cool before slicing.
Pro Tips for Best Results
One thing I’ve learned after making this recipe a few times is to let the melted chocolate cool slightly before mixing. If it’s too hot, it can affect the texture.
Another tip is to use thick Greek yogurt. It creates a creamier and more stable cheesecake. I also like chilling the cheesecake for a bit after it cools. It makes the texture even smoother and easier to slice.
Common Mistakes to Avoid
The first mistake I made was adding hot chocolate directly to the eggs. It caused the mixture to thicken too quickly. Another mistake is overbaking. The cheesecake should still have a slight softness in the center when you take it out. (See the next page below to continue…)