- 150g salted butter, chopped into small pieces
- 70g raw sugar/granulated sugar
- 195g plain/all-purpose flour
- 30g dark dutch processed cocoa
- 1 tsp vanilla extract
- Pinch sea salt
- 1250g cream cheese
- 200g sour cream
- 2 tbsp vanilla extract
- 225g raw sugar
- 5 eggs + 3 egg yolks
- 360g good quality milk chocolate, melted and cooled
- 200g (7oz) dark chocolate
- 100g sour cream
- Dark dutch processed cacao for dusting
- Preheat your oven to 180°C/350°F (fan forced).
- Add the butter to a stand mixer followed by the sugar and vanilla. Using the paddle attachment cream the butter, sugar, and vanilla until combined.
- Next, add the flour, cocoa, and salt, and mix to combine. It will take a few minutes for the flour to absorb the butter. The mixture should look similar to damp sand once all of the butter is incorporated into the flour.
- Pour the mixture into a greased and pre-lined 20cm springform cake tin.
- Press the mixture down firmly with a spatula, large spoon, or your hands.
- Bake at 180°C/350°F for 25 minutes.
- Once baked, remove from the oven and set aside to cool. Leave the oven on for the cheesecake filling.
- To prepare the filling, turn the oven down to 170°C/340°F.
- Add the cream cheese to the stand mixer and using the paddle attachment mix until smooth. Add the sugar and mix again to incorporate.
- Next, add the sour cream and vanilla and mix until smooth.
- Now add the eggs one at a time while mixing on low speed. Mix well to incorporate and until the mixture is silky smooth. To avoid adding too much air to the cheesecake don’t mix the mixture for too long after the eggs have been added.
- Next, add the melted chocolate and mix to combine.
- Pour the mixture into the cake tin over the cooled baked base.
- Next, fill a separate baking dish with boiling water and place it into the oven on the rack below where the cake will sit.
- Place the cake into the oven on the rack above the hot water and bake for 70 minutes.
- After 70 minutes turn the oven off and leave the cheesecake in the oven with the door closed for 30 minutes.
- After 30 minutes remove the cheesecake from the oven and allow it to cool. Once cool, place it into the fridge overnight to set.
- Gently melt the dark chocolate and sour cream together until smooth, and pour the chocolate ganache over the cold cake.
- Using the bottom of a large spoon push the ganache to the edges of the cake.
- Pop the cake back into the fridge to set for 30-60 minutes. Dust with dark cocoa powder and serve.