Baked Chocolate Cheesecake

Cook Time 1 hour

Servings 8

Ingredients

300ml Bulla thickened cream

300g dark chocolate, chopped 

600g cream cheese, at room temperature

300g caster sugar

4 free-range eggs

3 tbsp cornflour

¼ cup good-quality cocoa powder 

Gluten-free granola, to garnish

Bulla dollop cream, to serve

Method

Preheat oven to 190° fan-forced. Grease and line base and sides of a 20cm springform cake pan with baking paper, leaving excess paper 2 cm above rim of the pan.

Bring the cream up to boil pour over the chopped chocolate. Let stand for a minute and then mix until the chocolate has melted into the cream.

In a large bowl using an electric mixer beat the cream cheese and sugar until smooth and creamy. Add the cooled chocolate mixture and then add eggs, 1 at a time, beating well after each addition. Add the cornflour and cocoa powder, and gently fold to combine.

Pour the mixture into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles. Bake for 50-60 minutes or until the top is dark brown and the cake is set but with a slight wobble in the centre. Remove from oven and set aside to cool completely before removing from the pan, loosening with a sharp knife to release, if required.