Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm. It is deeply chocolate and it boasts the slight tang of cream cheese. Its texture changes completely, depending on when it’s eaten: It’s creamy right out of the oven and quite firm after it’s been refrigerated (although the kids tend to dog it before it makes it to the fridge). I like it in its natural state, ungarnished. Ruthie likes to sprinkle fresh raspberries on it.
One 3.5 ounce bar bittersweet chocolate
8 ounces full-fat or 1/3-less-fat (Neufchâtel ) cream cheese
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar
2 teaspoons unbleached all-purpose flour
1 large egg
Preheat the oven to 350ºF. Butter four 1/2 cup ramekins and place them on a rimmed baking sheet.
Coarsely chop the chocolate and melt it in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the bowl of a food processor fitted with the chopping blade. Process until well blended.
Stir together the sugar and flour, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins.
Bake 20 to 25 minutes until the centers are set. Transfer to a cooling rack to cool slightly before serving.
Yields 4 servings
Hands-on time: 15 minutes
Total preparation time: 35 to 40 minutes