Surprise your Valentine by baking this delicious eggless chocolate cheesecake

Turn your Valentine's Day or a home-date even more special with a touch of your culinary skills. Take a cue from Dheeraj Mathur, Cluster Executive Chef at Radisson Blu, Delhi NCR and bake this Eggless Chocolate Cheesecake to impress your loved one.

Ingredients

For the Crust:

• 1 ½ cups (200 g) Oreo crumbs (about 24-26 Oreos)

• 3 tablespoons (42 g) butter, melted

For the Filling:

• 3 tablespoons (30 g) cornstarch

• 3 tablespoons (45 ml) water

• ¾ cup (180 ml) heavy cream

• 180 – 270 g semi-sweet chocolate, chopped

• 1 teaspoon instant coffee powder (enhances chocolate flavor)

• 650 g full-fat cream cheese (room temperature)

• ½ cup (100 g) granulated sugar

• ¼ cup (28 g) natural unsweetened cocoa powder

• 400 g sweetened condensed milk

• 1 teaspoon pure vanilla extract

Method:

Prepare the Crust

• Preheat the oven to 350°F (180°C).

• Grease a 9-inch round springform pan lightly with butter or non-stick spray.

• In a bowl, combine Oreo crumbs and melted butter until well mixed.

• Press the mixture firmly into the bottom of the prepared pan.

• Bake for 10 minutes, then place on a wire rack to cool completely. Leave the oven on.

Make the Chocolate Filling

• In a small bowl, mix cornstarch and water until smooth. Set aside.

• In a microwave-safe bowl, heat heavy cream and chopped chocolate in 30-second bursts, stirring after each, until fully melted and smooth.

• Stir in the instant coffee powder and set aside.

• In a large mixing bowl, beat the cream cheese on low speed until smooth (about 2-3 minutes).

• Add sugar and cocoa powder; continue mixing until incorporated.

• Gradually add sweetened condensed milk and beat for 1-2 minutes until creamy.

• Add vanilla extract and cornstarch mixture, then mix until well combined.

• Pour in the melted chocolate mixture and beat until fully incorporated.

Assemble and Bake

• Pour the filling over the cooled crust, tapping the pan gently to remove air bubbles.

Prepare a Water Bath

• Wrap the outside of the springform pan tightly with multiple layers of heavy-duty aluminum foil to prevent water from seeping in.

• Place the wrapped pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

Bake the Cheesecake

• Bake for 40 minutes or until the edges are slightly puffed and the center is still wobbly.

• Turn off the oven and leave the cheesecake inside for another 40 minutes with the door closed.

Cooling and Chilling

• Remove the cheesecake from the oven and place it on a cooling rack.

• After 15 minutes, run a knife around the edges to loosen the cake from the pan but do not remove the pan yet.

• Let the cheesecake cool completely at room temperature.

• Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight for best results.

Serving

• When ready to serve, run a thin metal spatula around the inside rim of the pan to loosen the cheesecake.

• Unmold the cheesecake and transfer it to a serving plate.