Iceberg Cheesecake

Cheesecake

• Preheat oven to 160°C fan (180°C conventional). Line an 8x4 inch loaf pan with parchment.

• Add whipping cream and vanilla paste, whisk until incorporated.

• Combine cream cheese with caster sugar until creamy.

• Add eggs one at a time, whisking until smooth.

• Add the flour.

• Pour through a fine mesh sieve to remove lumps, then into the pan.

• Bake for 45–60 minutes, or until the centre reaches 75°C when checked with a food thermometer. There's no need for a water bath, as the chocolate cream topping will cover the surface.

• Cool completely, ~1 hour at room temperature.

• Chill 3 hours.

Chocolate cream

• Put the chocolate chips in a bowl.

• In a saucepan, combine whipping cream, milk, sugar, egg yolks and salt.

• Cook on medium-low, stirring constantly until it thickens. Remove from heat.

• Pour through a fine mesh sieve onto the chocolate chips.

• Stir until the chocolate melts and it is smooth.

• Cool 15 min.

• Pour over the chilled cheesecake.

• Refrigerate 6 hours or overnight to set fully.

• Dust with cocoa powder before serving if desired.