Iceberg Cheesecake

The method

1. 01

   Whisk the cream cheese with the caster sugar until well combined.

2. 02

   Add the eggs one at a time and mix in the vanilla until well combined.

3. 03

   Add the whipping cream, whisk, and then add the all-purpose flour.

4. 04

   Pour the mixture into an 8-inch cake pan and bake at 220°C (428°F) for 35 minutes. If you prefer a creamier and softer cheesecake, bake for only 30 minutes.

5. 05

   Once baked, let it cool.

6. 06

   For the chocolate layer, combine all ingredients except the chocolate coins in a pan. Heat the mixture until slightly warm but do not let it boil.

7. 07

   Add the chocolate coins to the mixture and stir until the chocolate is completely melted.

8. 08

   Pour the chocolate layer over the cooled cheesecake.

9. 09

   Chill the cheesecake in the refrigerator for a minimum of 6 hours before slicing.