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Place 500 grams of softened cream cheese into a large mixing bowl.

Take 1/2 vanilla pod, split it lengthwise with a knife, and scrape out the vanilla seeds.

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.

Add the vanilla-infused caster sugar to the cream cheese in the large mixing bowl.

Using a spatula, combine and mix the cream cheese and sugar until smooth and well incorporated.

Pour 370 ml of room temperature whipping cream into the mixture.

Whisk the mixture until the whipping cream is fully incorporated and the batter is smooth.

Crack 3 large eggs into a separate small bowl.

Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition until smooth.

Add 24 grams of all-purpose flour to the mixture.

Whisk until the flour is fully incorporated and the batter is smooth.

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.

Line an 8”x4” loaf pan with parchment paper, allowing it to overhang on the sides for easy removal.

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.

Preheat the oven to 220°C.
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.

Once baked, remove the cheesecake from the oven and let it cool completely in the pan.

Measure 150 grams of dark chocolate into a heatproof measuring jug.

In a small saucepan, combine 120 ml whipping cream, 120 ml whole milk, 25 grams sugar, 1/4 teaspoon salt, and 2 egg yolks.

Whisk the ingredients together in the saucepan.

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.

Remove the saucepan from the heat.

Pour the hot cream mixture through a fine-mesh sieve directly onto the 150 grams of dark chocolate in the measuring jug.

Stir the mixture with a spatula or spoon until the dark chocolate is completely melted and the ganache is smooth and uniform.

Pour the warm chocolate ganache evenly over the cooled cheesecake in the loaf pan.

Refrigerate the cheesecake for at least 6 hours or preferably overnight, allowing the ganache to set and the cheesecake to firm up.

Once chilled, carefully remove the cheesecake from the loaf pan by peeling away the parchment paper.

Before serving, dust the top of the cheesecake generously with cocoa powder using a fine-mesh sieve.

For silky smooth slices, use a very hot knife (warmed under hot water and wiped dry) to cut the cheesecake.

Place 500 grams of softened cream cheese into a large mixing bowl.

Take 1/2 vanilla pod, split it lengthwise with a knife, and scrape out the vanilla seeds.

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.

Add the vanilla-infused caster sugar to the cream cheese in the large mixing bowl.

Using a spatula, combine and mix the cream cheese and sugar until smooth and well incorporated.

Pour 370 ml of room temperature whipping cream into the mixture.

Whisk the mixture until the whipping cream is fully incorporated and the batter is smooth.

Crack 3 large eggs into a separate small bowl.

Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition until smooth.

Add 24 grams of all-purpose flour to the mixture.

Whisk until the flour is fully incorporated and the batter is smooth.

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.

Line an 8”x4” loaf pan with parchment paper, allowing it to overhang on the sides for easy removal.

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.

Preheat the oven to 220°C.
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.

Once baked, remove the cheesecake from the oven and let it cool completely in the pan.

Measure 150 grams of dark chocolate into a heatproof measuring jug.

In a small saucepan, combine 120 ml whipping cream, 120 ml whole milk, 25 grams sugar, 1/4 teaspoon salt, and 2 egg yolks.

Whisk the ingredients together in the saucepan.

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.

Remove the saucepan from the heat.

Pour the hot cream mixture through a fine-mesh sieve directly onto the 150 grams of dark chocolate in the measuring jug.

Stir the mixture with a spatula or spoon until the dark chocolate is completely melted and the ganache is smooth and uniform.

Pour the warm chocolate ganache evenly over the cooled cheesecake in the loaf pan.

Refrigerate the cheesecake for at least 6 hours or preferably overnight, allowing the ganache to set and the cheesecake to firm up.

Once chilled, carefully remove the cheesecake from the loaf pan by peeling away the parchment paper.

Before serving, dust the top of the cheesecake generously with cocoa powder using a fine-mesh sieve.

For silky smooth slices, use a very hot knife (warmed under hot water and wiped dry) to cut the cheesecake.
