Ingredients:

  • 1.5 cups (150g) Chocolate wafer crumbs
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 tbsp (12g) Coconut sugar
  • 24 oz (680g) Neufchâtel cream cheese, room temperature
  • 0.5 cup (140g) Plain Greek yogurt, full fat
  • 0.75 cup (150g) Granulated cane sugar
  • 3 large Eggs, room temperature
  • 2 tbsp (10g) Unsweetened natural cocoa powder
  • 1 tsp (5ml) Distilled white vinegar
  • 1 tsp (5ml) Pure vanilla extract
  • 1.5 tbsp (22ml) Red food coloring gel
  • 4 oz (113g) White chocolate chips
  • 0.25 cup (60ml) Light cream

Instructions:

  1. Preheat oven to 350°F (180°C). Combine chocolate wafer crumbs, melted butter, and coconut sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat Neufchâtel cream cheese and sugar until smooth and aerated. Mix in the Greek yogurt, cocoa powder, vinegar, and vanilla extract.
  3. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air. Fold in the red food coloring gel until the color is uniform.
  4. Double-wrap the exterior of the springform pan with heavy-duty aluminum foil. Place the pan inside a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
  5. Bake at 325°F (165°C) for 1 hour and 10 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked for 1 hour before removing.
  6. Heat light cream until almost simmering, then pour over white chocolate chips. Let sit for 2 minutes and whisk until smooth. Pour over the chilled cheesecake before serving.