Baked Dark Chocolate Cheesecake

Preheat the oven to 110°C . Melt the butter in a small saucepan over a low heat. Brush a little of the melted butter on the inside of the cake tin and set aside.

Once cool, cover and refrigerate for at least 2 hours or overnight. For clean slices, use a sharp knife dipped in boiling water and wiped dry between each slice. Serve with single cream. You can store the cheesecake, covered, for up to 1 week in the fridge.

Blitz the biscuits in a food processor until they have a crumb-like texture.Use 2 tablespoons of the crumbs to dust the sides of the tin, knocking excess crumbs back into the food processor.

Add the milk powder and salt to the remaining biscuit crumbs, and pulse briefly to combine. Add the remaining melted butter and the cream and blitz until combined. Use this mixture to line the bottom of the tin, pushing it slightly up the sides. Cover and refrigerate.

To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.

Whisk together the cream cheese and soured cream until smooth. In a separate bowl, whisk together the eggs and sugar. Combine the two mixtures.

Whisk the melted chocolate into the mixture until combined. Whisk in the sifted cocoa powder. Season with the salt and vanilla extract, taste, and adjust the seasoning if necessary.

Remove the cake tin from the fridge and place it on a baking sheet. Pour the filling over the base. Bake for 1 hour 20 minutes.

Once cooked, the top of the cheesecake should have only a slight wobble in the centre, without any cracks. Remove from the oven and run a sharp knife around the edge to release it from the sides.

Turn the oven off and return the cheesecake to the oven, leaving the door open. This will allow the cheesecake to cool slowly, helping to prevent cracking.