Iceberg Cheesecake

Servings 1 Servings

Time 360 min

Difficulty Medium

Preheat the oven to 160°C (320°F).
Beat the cream cheese and Innova Powdered Sugar until smooth and lump-free.
Add the dairy cream and mix until well combined.
Add the egg and gently mix until incorporated.
Stir in the cornstarch, vanilla extract, and lemon juice until the batter is smooth.
Pour the batter into a prepared cake pan lined with baking paper or lightly greased.
Bake for 30–35 minutes, or until the edges are set while the center still has a slight wobble.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours until fully set.

Combine the dairy cream, granulated sugar, egg yolk, and vanilla extract in a saucepan.
Cook over low heat, stirring continuously until the sugar dissolves and the mixture slightly thickens. Do not let it boil.
Pour the warm mixture over the finely chopped Chockely Premium chocolate.
Let it sit for 1 minute, then stir until the chocolate is completely melted and the mixture becomes smooth and glossy.
Allow the chocolate mixture to cool until it reaches a pourable consistency.

Remove the chilled cheesecake from the refrigerator.
Pour the Chocolate Iceberg mixture over the top, allowing it to cover the entire surface.
Gently spread it out, letting some of the chocolate flow naturally over the edges to create the signature iceberg effect.
Refrigerate for another 1–2 hours until the chocolate layer is set.
Serve chilled and enjoy the rich, creamy cheesecake paired with a silky chocolate topping.

Premium compound chocolate with high cocoa content and a rich, indulgent taste.

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Premium powdered sugar for dusting, mixing, or decoration that delivers a smooth and attractive finish.

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