Ingredients
Scale
- 200g digestive biscuits or graham crackers 🍪
- 100g unsalted butter, melted 🧈
- 700g cream cheese, room temperature 🧀
- 150g caster sugar 🍚
- 3 large eggs, room temperature 🥚
- 200g sour cream or crème fraîche 🥛
- 120g dark chocolate (70%), melted 🍫
- 30g unsweetened cocoa powder 🍫
- 1 tsp vanilla extract 🌿
- 1/4 tsp salt 🧂
- 100g dark chocolate for ganache 🍫
- 100ml double cream for ganache 🥛
- Fresh berries or shaved chocolate for serving 🍓
Instructions
- Preheat the oven to 160°C (320°F). Grease a 23cm springform pan and line the base with parchment.
- Make the crust: crush the biscuits to fine crumbs (use a food processor or a sealed bag and rolling pin). Mix crumbs with the melted butter until evenly combined.
- Press the crumb mixture firmly and evenly into the base of the prepared pan. Chill in the fridge while you prepare the filling.
- Prepare the filling: beat the cream cheese and sugar together until smooth and creamy, about 2–3 minutes.
- Add the cocoa powder and melted dark chocolate to the cream cheese mixture and mix until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Fold in the sour cream, vanilla extract and salt until the batter is silky and uniform.
- Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
- Place the springform pan inside a larger roasting tin. Pour hot water into the outer tin until it reaches about halfway up the side of the springform (water bath).
- Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble. The top should not crack excessively.
- Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to cool gradually.
- Remove from the oven, take the cheesecake out of the water bath, and cool completely on a wire rack. Then chill in the fridge for at least 4 hours or overnight for best results.
- Make the ganache: heat the double cream until just simmering, pour over the chopped 100g dark chocolate, let sit 1–2 minutes then stir until smooth. Cool slightly.
- Pour the ganache over the chilled cheesecake, spreading evenly. Return to the fridge for 15–20 minutes to set.
- Run a thin knife around the pan edge before releasing the springform. Slice with a hot, dry knife for clean cuts. Serve chilled with fresh berries or shaved chocolate.