Directions
- 1Add room temperature cream cheese to a bowl.
- 2Mix in the sugar with an electric hand mixer until smooth.
- 3Add room temperature eggs one by one, mixing after each addition.
- 4Continue mixing until you have a smooth and whipped consistency.
- 5Gently melt 70% dark chocolate.
- 6Transfer the melted chocolate to a blender.
- 7Slowly drizzle in double cream and mix thoroughly in the blender.
- 8Add a couple of tablespoons of your favorite whisky to the chocolate mixture in the blender.
- 9Add a good pinch of salt to the chocolate mixture in the blender to bring out the flavors and mix it in well.
- 10Transfer the chocolate mixture from the blender to the bowl with the cream cheese mixture and mix with the electric hand mixer.
- 11Add chocolate powder to the mixture and mix again until it's all thoroughly combined.
- 12Scrape down the sides of the bowl with a spatula.
- 13Prepare baking parchment by folding it, measuring it out with some overhang around the springform pan.
- 14Make incisions in the overhang of the parchment paper with scissors.
- 15Slot the prepared parchment paper into the 20cm springform pan.
- 16Transfer your cheesecake mixture into the lined pan.
- 17Gently tap the pan to get rid of any air bubbles.
- 18Bake the cheesecake uncovered for 35 minutes at 230°C (450°F) until the top is slightly charred.
- 19Let the cheesecake cool for 3 to 4 hours after baking.
Ingredients
- 750 g full-fat cream cheese
- 240 g caster sugar
- 150 g dark chocolate
- 300 ml double cream
- 3 eggs
- 2 tsp whisky
- 20 g chocolate powder
- 0.25 teaspoon fine sea salt
Equipment
bowlelectric hand mixersaucepanblenderspatulabaking parchment20cm springform panovencooling rack
Tips
- You can serve this at room temperature, lightly warm, or from the fridge when it will be a lot firmer.
- You can serve this as a little after-dinner treat with your favorite whisky.
- Do not use your most expensive whisky in the cheesecake, but a good enough one to drink.
- Avoid opening the oven door during baking.
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