Chocoholic's Quick-Fix Cheesecake

A frozen cheesecake that skips the water bath and long bake time. Only the chocolate wafer crust sees the oven for a quick 10-minute set. The filling is a no-bake blend of cream cheese, melted chocolate chips, egg yolks, beaten egg whites, and whipped heavy cream that freezes into something between a mousse and a cheesecake.

Beating the egg whites to stiff peaks and folding them in alongside the whipped cream is what gives this filling its airy, light texture. Without them, you’d have a dense frozen block. With them, every slice cuts smooth and melts on your tongue.

The chocolate wafer crust adds crunch against the creamy frozen filling. Press it firmly into the bottom of the springform pan so it holds together when you release the sides.

Chef Tips

• Soften the cream cheese completely before mixing. Cold cream cheese leaves lumps that won’t smooth out in a no-bake filling.
• Let the melted chocolate cool slightly before folding into the cream cheese mixture. Hot chocolate will deflate the beaten egg whites.
• Freeze for at least 2 hours before serving. Pull it out 10 minutes before slicing so the knife cuts cleanly.
• Run a warm knife under hot water between slices for clean, sharp cuts.

Variations

• Use a graham cracker crust instead of chocolate wafers for a lighter base.
• Swirl in a few tablespoons of peanut butter before freezing for a chocolate-peanut butter version.
• Top with fresh raspberries and a dusting of cocoa powder for a finishing touch.