Iceberg Cheesecake
Iceberg Cheesecake
Ingredients
For the Cheesecake Layer
- 500 grams cream cheese, room temperature
- 100 grams caster sugar
- 1/2 vanilla pod, split lengthwise and seeds scraped
- 370 ml whipping cream, room temperature
- 3 large eggs, room temperature
- 24 grams all-purpose flour
For the Chocolate Topping (Ganache)
- 120 ml whipping cream
- 120 ml whole milk
- 25 grams sugar
- 1/4 teaspoon salt
- 2 egg yolks
- 150 grams dark chocolate
- as needed cocoa powder, for dusting
Instructions
- 1
Place 500 grams of softened cream cheese into a large mixing bowl.
⏱️ 1 min
- 2
Take 1/2 vanilla pod, split it lengthwise with a knife, and scrape out the vanilla seeds.
⏱️ 2 min
- 3
Add the vanilla seeds to 100 grams of caster sugar in a small bowl. Rub the vanilla seeds into the sugar with your fingers to infuse the flavor.
⏱️ 2 min
- 4
Add the vanilla-infused caster sugar to the cream cheese in the large mixing bowl.
⏱️ 1 min
- 5
Using a spatula, combine and mix the cream cheese and sugar until smooth and well incorporated.
⏱️ 3 min
- 6
Pour 370 ml of room temperature whipping cream into the mixture.
⏱️ 1 min
- 7
Whisk the mixture until the whipping cream is fully incorporated and the batter is smooth.
⏱️ 2 min
- 8
Crack 3 large eggs into a separate small bowl.
⏱️ 1 min
- 9
Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition until smooth.
⏱️ 3 min
- 10
Add 24 grams of all-purpose flour to the mixture.
⏱️ 1 min
- 11
Whisk until the flour is fully incorporated and the batter is smooth.
⏱️ 2 min
- 12
Pour the entire cheesecake batter through a fine-mesh sieve into another clean bowl to ensure a smooth consistency. Use a spatula to help press the batter through the sieve.
⏱️ 3 min
- 13
Line an 8”x4” loaf pan with parchment paper, allowing it to overhang on the sides for easy removal.
⏱️ 2 min
- 14
Pour the sieved cheesecake batter into the prepared loaf pan. Gently tap the pan a few times on the counter to release any air bubbles.
⏱️ 1 min
- 15
Preheat the oven to 220°C.
⏱️ 10 min•🌡️ 220 - 16
Bake the cheesecake in the preheated oven at 220°C for 30 minutes for a creamy center. If a firmer cheesecake is preferred, bake for an additional 5-10 minutes.
⏱️ 30 min•🌡️ 220
- 17
Once baked, remove the cheesecake from the oven and let it cool completely in the pan.
⏱️ 60 min
- 18
Measure 150 grams of dark chocolate into a heatproof measuring jug.
⏱️ 1 min
- 19
In a small saucepan, combine 120 ml whipping cream, 120 ml whole milk, 25 grams sugar, 1/4 teaspoon salt, and 2 egg yolks.
⏱️ 2 min
- 20
Whisk the ingredients together in the saucepan.
⏱️ 1 min
- 21
Cook the mixture on a medium-low heat, stirring frequently with a spatula, until it begins to simmer and thickens slightly. Do not bring to a rolling boil.
⏱️ 5 min
- 22
Remove the saucepan from the heat.
⏱️ 1 min
- 23
Pour the hot cream mixture through a fine-mesh sieve directly onto the 150 grams of dark chocolate in the measuring jug.
⏱️ 1 min
- 24
Stir the mixture with a spatula or spoon until the dark chocolate is completely melted and the ganache is smooth and uniform.
⏱️ 3 min
- 25
Pour the warm chocolate ganache evenly over the cooled cheesecake in the loaf pan.
⏱️ 1 min
- 26
Refrigerate the cheesecake for at least 6 hours or preferably overnight, allowing the ganache to set and the cheesecake to firm up.
⏱️ 360 min
- 27
Once chilled, carefully remove the cheesecake from the loaf pan by peeling away the parchment paper.
⏱️ 1 min
- 28
Before serving, dust the top of the cheesecake generously with cocoa powder using a fine-mesh sieve.
⏱️ 1 min
- 29
For silky smooth slices, use a very hot knife (warmed under hot water and wiped dry) to cut the cheesecake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iceberg Cheesecake
For the Cheesecake Layer
- 500 grams cream cheese, room temperature
- 100 grams caster sugar
- 1/2 vanilla pod, split lengthwise and seeds scraped
- 370 ml whipping cream, room temperature
- 3 large eggs, room temperature
- 24 grams all-purpose flour
For the Chocolate Topping (Ganache)
- 120 ml whipping cream
- 120 ml whole milk
- 25 grams sugar
- 1/4 teaspoon salt
- 2 egg yolks
- 150 grams dark chocolate
- as needed cocoa powder, for dusting
Instructions
- 1
Place 500 grams of softened cream cheese into a large mixing bowl.
⏱️ 1 min - 2
Take 1/2 vanilla pod, split it lengthwise with a knife, and scrape out the vanilla seeds.
⏱️ 2 min - 3
Add the vanilla seeds to 100 grams of caster sugar in a small bowl. Rub the vanilla seeds into the sugar with your fingers to infuse the flavor.
⏱️ 2 min - 4
Add the vanilla-infused caster sugar to the cream cheese in the large mixing bowl.
⏱️ 1 min - 5
Using a spatula, combine and mix the cream cheese and sugar until smooth and well incorporated.
⏱️ 3 min - 6
Pour 370 ml of room temperature whipping cream into the mixture.
⏱️ 1 min - 7
Whisk the mixture until the whipping cream is fully incorporated and the batter is smooth.
⏱️ 2 min - 8
Crack 3 large eggs into a separate small bowl.
⏱️ 1 min - 9
Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition until smooth.
⏱️ 3 min - 10
Add 24 grams of all-purpose flour to the mixture.
⏱️ 1 min - 11
Whisk until the flour is fully incorporated and the batter is smooth.
⏱️ 2 min - 12
Pour the entire cheesecake batter through a fine-mesh sieve into another clean bowl to ensure a smooth consistency. Use a spatula to help press the batter through the sieve.
⏱️ 3 min - 13
Line an 8”x4” loaf pan with parchment paper, allowing it to overhang on the sides for easy removal.
⏱️ 2 min - 14
Pour the sieved cheesecake batter into the prepared loaf pan. Gently tap the pan a few times on the counter to release any air bubbles.
⏱️ 1 min - 15
Preheat the oven to 220°C.
⏱️ 10 min•🌡️ 220 - 16
Bake the cheesecake in the preheated oven at 220°C for 30 minutes for a creamy center. If a firmer cheesecake is preferred, bake for an additional 5-10 minutes.
⏱️ 30 min•🌡️ 220 - 17
Once baked, remove the cheesecake from the oven and let it cool completely in the pan.
⏱️ 60 min - 18
Measure 150 grams of dark chocolate into a heatproof measuring jug.
⏱️ 1 min - 19
In a small saucepan, combine 120 ml whipping cream, 120 ml whole milk, 25 grams sugar, 1/4 teaspoon salt, and 2 egg yolks.
⏱️ 2 min - 20
Whisk the ingredients together in the saucepan.
⏱️ 1 min - 21
Cook the mixture on a medium-low heat, stirring frequently with a spatula, until it begins to simmer and thickens slightly. Do not bring to a rolling boil.
⏱️ 5 min - 22
Remove the saucepan from the heat.
⏱️ 1 min - 23
Pour the hot cream mixture through a fine-mesh sieve directly onto the 150 grams of dark chocolate in the measuring jug.
⏱️ 1 min - 24
Stir the mixture with a spatula or spoon until the dark chocolate is completely melted and the ganache is smooth and uniform.
⏱️ 3 min - 25
Pour the warm chocolate ganache evenly over the cooled cheesecake in the loaf pan.
⏱️ 1 min - 26
Refrigerate the cheesecake for at least 6 hours or preferably overnight, allowing the ganache to set and the cheesecake to firm up.
⏱️ 360 min - 27
Once chilled, carefully remove the cheesecake from the loaf pan by peeling away the parchment paper.
⏱️ 1 min - 28
Before serving, dust the top of the cheesecake generously with cocoa powder using a fine-mesh sieve.
⏱️ 1 min - 29
For silky smooth slices, use a very hot knife (warmed under hot water and wiped dry) to cut the cheesecake.
⏱️ 1 min