Huge success! Best cheesecake I've ever made. Silky smooth texture, rich and held together beautifully.
The recipe stated 230C but I did 210C to account for my fan oven. Checked at 20 minutes but decided to keep in for the full 23 minutes. It jiggles quite a bit out the oven but don't worry it will set in the fridge after 5 hours.
I used Green & Blacks 70% dark chocolate which worked well. Use high-quality chocolate with a high cacao content. Philadelphia cream cheese.
I swapped the vanilla extract for peppermint because my partner loves mint chocolate. 2 1/2 teaspoons of peppermint extract.
