METHOD

1. Preheat oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+.
2. Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.
3. Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
4. Add the melted chocolate and gently stir to combine.
5. Pour into the prepared tin and top with raspberries. Bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle.
6. Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled.
7. Dust with cocoa and serve. Serves 10–12

Cook’s note
+ The triple layer of baking paper that extends high above the tin protects the sides from overcooking.

This recipe is from Donna Hay Even More Basics to Brilliance.