Iceberg Cheesecake (Chocolate Ganache Burnt Cheesecake)

This viral Iceberg Cheesecake features a creamy burnt cheesecake topped with luscious chocolate ganache. Rich, smooth, naturally gluten free, and incredibly easy to make, it’s a dessert every chocolate lover should try.

Iceberg cheesecake is a viral dessert that has taken Indonesia by storm, and it’s easy to see why. Imagine a creamy burnt cheesecake covered with a thick layer of glossy chocolate ganache—each bite is rich, silky, and perfectly balanced between bittersweet chocolate and tangy cheesecake. My gluten-free version is just as indulgent and surprisingly simple to make at home.

If you’ve enjoyed my Burnt Basque Cheesecake, Pandan Burnt Basque Cheesecake, or Brownies Burnt Basque Cheesecake, this Iceberg Cheesecake is another rich and creamy dessert you’ll want to add to your baking list.

Looking for more cheesecake inspiration? Be sure to try my Mini New York Cheesecake, and refreshing No-Bake Mango Cheesecake.

Recipe Ingredients

Ingredient Notes

Cream Cheese – Use full-fat block cream cheese for the richest flavor and creamiest texture. Let it come to room temperature before mixing so it blends smoothly without lumps.

Heavy Cream – Heavy cream adds richness to both the cheesecake and the chocolate ganache. Use cream with at least 35% milk fat for the best creamy texture.

Dark Chocolate – Choose good-quality dark chocolate with 55–70% cocoa solids. It creates a smooth ganache with a rich chocolate flavor that balances the sweetness of the cheesecake.

Eggs – Bring the eggs to room temperature before mixing. This helps them incorporate more evenly into the batter and reduces the risk of overmixing.

Powdered Sugar – Powdered sugar dissolves quickly, giving both the cheesecake and chocolate ganache a silky-smooth texture. If your sugar is lumpy, sift it before using.

Vanilla Extract – A good-quality vanilla extract enhances both the cheesecake and chocolate layers. Pure vanilla extract provides the best flavor, but imitation vanilla also works if that’s what you have on hand.

Salt – Don’t skip the salt. A small amount enhances both the cream cheese and chocolate flavors, making the dessert taste richer and more balanced.

Unlike many baked cheesecakes, this Iceberg Cheesecake doesn’t contain flour, making it naturally gluten free. The eggs provide enough structure while keeping the cheesecake exceptionally smooth and creamy.

How to Make Iceberg Cheesecake

STEP 1. In a mixing bowl, combine the cream cheese, powdered sugar, salt, and vanilla extract (Image 1). Whisk until smooth and well combined (Image 2). Add the eggs (Image 3), then pour in the heavy cream and whisk until the mixture is smooth and fully combined (Image 4).

STEP 2. Strain the batter through a fine-mesh sieve to remove any lumps and create a silky-smooth texture (Image 5). Pour the batter into a parchment paper-lined loaf pan (Image 6). Gently tap the pan on the counter a few times to release any trapped air bubbles, or pop them with a skewer (Image 7).

Bake in a preheated oven at 428–464°F (220–240°C) for 30–35 minutes, or until the top is deeply browned and the center is still slightly jiggly (Image 8). Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.

STEP 3. In a saucepan, combine the heavy cream, powdered sugar, egg yolk, vanilla extract, and salt (Image 9). Stir with a spatula until well combined. Cook over medium heat until the mixture just begins to simmer (Image 10). Add the chopped dark chocolate and immediately turn off the heat (Image 11). Stir until the chocolate has completely melted and the ganache is smooth (Image 12).

STEP 4. Strain the chocolate ganache through a fine-mesh sieve for an extra smooth finish (Image 13). Pour it evenly over the chilled cheesecake (Image 14). Make sure the cheesecake is completely cold before adding the ganache.

Cover the pan with plastic wrap and refrigerate overnight until the ganache is fully set (Image 15). The next day, lift the cheesecake out of the pan, peel away the parchment paper, and admire the beautiful layers of your Iceberg Cheesecake (Image 16). Dust with cocoa powder before serving, if desired. Enjoy!

Serving Suggestions

Iceberg Cheesecake is rich, creamy, and intensely chocolatey, so it pairs beautifully with refreshing drinks that balance its decadence. Try serving it with a glass of Pineapple Mint Soda, Tamarind Iced Tea, or Lychee Soda for a bright, fruity contrast.

If you prefer something creamier, enjoy a slice with a cup of Rose Milk Tea or a naturally caffeine-free Blue Latte. Their delicate floral flavors complement the cheesecake without overpowering the chocolate.

Iceberg Cheesecake FAQs

Storage

Store Iceberg Cheesecake in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or place it in an airtight container to keep it fresh and prevent it from absorbing refrigerator odors.

For longer storage, wrap individual slices or the whole cheesecake well with plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.

More Cheese Desserts

• Hokkaido Cheese Tart
• Cheese Chiffon Cake
• Strawberry Cream Cheese Pound Cake
• Banana Pound Cake with Cream Cheese Filling