Crust
150 grams chocolate wafers
75 grams unsalted butter, melted
Filling
680 grams full fat cream cheese
340 grams Green and Blacks dark milk chocolate, chopped
240 ml crème fraîche
200 grams unrefined caster sugar
3 large eggs, room temperature
Seeds from one vanilla pod
Ganache
115 grams Green and Blacks dark milk chocolate, chopped
80 ml double cream
1 tsp unsalted butter
Preheat oven to 175ºC
Lightly butter a 25 cm (10”) spring form cake tin
Best to have everything at room temperature before starting
Crust: Put the crumbs and butter into a bowl and mix until combined, transfer to the tin and lightly press the crumb mixture over the bottom, cover and refrigerate
Filling: Put the chocolate into a bowl set over a pan of barely simmering water, stir until smooth, remove from heat and put to one side to cool. Put the cream cheese and vanilla seeds into a bowl and beat until smooth, gradually beat in the sugar then add the melted chocolate, mix until fully incorporated. Add the eggs, one at a time, mixing well between each addition, scrape down the sides of the bowl as required. Add the crème fraîche, mix until combined then pour the filling into the crust, place the tin onto a large baking tray and put into the preheated oven. Bake for about 40 to 50 minutes or until quite firm – but … the centre should look “wobbly” and “wet”. Run a round bladed knife around the edge to loosen then leave to cool. Cover with Clingfilm and refrigerate for about 4 hours
Ganache: Put the chocolate into a bowl. Warm the cream and butter in a saucepan set over a medium heat, bring just up to the boil and immediately pour over the chocolate, leave to stand for a few minutes then stir until smooth, leave to cool then spread the ganache evenly over the cheesecake.
Cover and refrigerate for 24 hours or overnight to allow the flavours to develop, I like this cheesecake when it is served cold.
