Chocolate Ganache Cheesecake

Whisk together cream cheese, sugar, heavy cream, and eggs.

Fold in vanilla, salt, and flour. You can blitz everything with an immersion blender if you want a smoother, more integrated batter.

Pour into one large springform pan (bake for 30 minutes) or divide between two medium pans lined with parchment paper.

Bake in a preheated 220°C oven for 25 minutes with convection.

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

Over medium heat, stir constantly until the mixture thickens (83-84°C). Keep stirring throughout and even after it's finished cooking to prevent any curdling.

Add the chocolate and whisk until completely smooth.

Once the cheesecake has cooled and settled, pour the ganache on top, filling the pan.