300g Carême dark chocolate shortcrust pastry, thawed
1 egg, whisked for glaze
3 x 250g packs cream cheese
¾ cup brown sugar
2 teaspoons vanilla extract
¼ cup plain flour
3 eggs + 1 yolk, lightly whisked
300g sour cream
1/3 cup (80ml) espresso, cooled
cocoa, to serve
200g sour cream
2 tbsp white caster sugar
1 tsp vanilla bean paste
Preheat oven to 180°C (160°C fan-forced) and lightly grease a 23cm round spring-form cake tin and line the base with greaseproof paper.
Place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 3mm. Cut a round of pastry the same size as the base and then cut four 6cm x 12cm strips for the sides. You will need to re-roll the pastry in order to do this.
Carefully line the cake tin, firstly placing the pastry round in the bottom and brushing a border of egg glaze around the edge of the pastry round.
Fold over a 1cm edge along the length of one side on each pastry strip, to use as a seal for connecting with the base. Press the pastry join together to help seal the join.
Brush the side joins with egg glaze, again pressing the pastry together, to make sure the pastry case is sealed.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
To blind bake the pastry case, line the pastry case with baking paper. Fill to the top of the tin with baking weights or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.
Place cake tin on a baking tray in preheated oven and cook for 15 min. Remove beans and baking paper. Return cake tin to oven and cook for a further 10 min. Remove form oven, reducing heat to 160C (140c fan-forced).
Meanwhile, place cream cheese, sugar, vanilla, flour, eggs together in the bowl of a mix master. Using a flat beater, mix until smooth and well combined. In a small mixing bowl, combine the 300g sour cream and espresso, stirring until well combined. Add the sour cream mixture to the cream cheese mixture, stirring until well combined.
Pour into the prepared pastry case, place in oven and bake for 1 hour 10 minutes or until cheesecake is just set (the middle should have a slight wobble). Turn oven off and allow cheesecake to stand for 15 minutes with the door closed, to help prevent cracking.
Meanwhile combine the topping ingredients in a small mixing bowl, stirring until well combined.
Turn oven back on to 160°C (140°C fan-forced), removing cheesecake from oven at the same time. Gently spread topping over the top of the cheesecake. Return to oven for a further 10 minutes.
Turn oven off and allow cheesecake to cool in oven for at least 2 hours, before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, but preferably overnight.
To serve, dust cocoa over the top.
Note: Sweet Pastry shown in pictures, same technique required when using Chocolate Pastry.