Ingredients:

  • 1 ½ cups (150g) Dark Chocolate Sandwich Biscuits, crushed
  • 2 Tbsp Granulated Sugar (for crust)
  • 6 Tbsp (85g) Unsalted Butter, melted (for crust)
  • 4 (8 oz) blocks (900g) Full-Fat Cream Cheese, softened
  • 1 ½ cups (300g) Granulated Sugar (for filling)
  • 2 Tbsp (15g) All-Purpose Flour
  • 2 Tbsp (10g) Unsweetened Cocoa Powder
  • 2–3 tsp Liquid Red Food Colouring (Gel Paste recommended)
  • 1 tsp Vanilla Extract (for filling)
  • ¼ cup (60mL) Buttermilk, room temperature
  • 4 Large Eggs, room temperature
  • ½ cup (115g) Unsalted Butter, softened (for frosting)
  • 4 oz (115g) Full-Fat Cream Cheese, softened (for frosting)
  • 3 cups (360g) Icing Sugar (Powdered Sugar), sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1–2 Tbsp Milk (or Buttermilk) (for frosting consistency)

Instructions:

  1. Prep Oven & Pan: Preheat oven to 350°F (175°C). Wrap the exterior of the 9-inch springform pan tightly in a double layer of heavy-duty aluminium foil to protect it during the water bath.
  2. Make the Crumb & Press: Pulse the sandwich biscuits and 2 Tbsp sugar until fine crumbs form. Combine with the melted butter. Press the mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared pan.
  3. Pre-Bake Crust: Bake the crust for 8 minutes. Remove and let cool completely. Reduce oven temperature to 325°F (160°C).
  4. Cream the Base: In a large bowl, using an electric mixer on low speed, beat the softened cream cheese until perfectly smooth (about 3 minutes). Ensure cream cheese is at room temperature.
  5. Incorporate Dry: Gradually add the granulated sugar and flour, beating only until just combined. Scrape the bowl frequently.
  6. Add Flavouring: Add the cocoa powder, buttermilk, 1 tsp vanilla extract, and the red food gel. Mix on low speed until the color is deep and streak-free.
  7. Incorporate Eggs: Add the eggs, one at a time, mixing on the lowest speed possible just until the yellow yolk disappears. Do not overmix the eggs, as this introduces air and causes cracking.
  8. Fill and Prep for Bath: Pour the finished filling into the cooled crust. Smooth the top with a spatula. Place the foil-wrapped springform pan inside a large roasting pan.
  9. Setup the Bain-Marie & Bake: Place the roasting pan into the preheated 325°F (160°C) oven. Carefully pour boiling water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan. Bake for 65–75 minutes until the edges are set but the center still has a slight wobble.
  10. Cooling (Slow and Steady): Turn the oven off. Leave the cheesecake inside the cooling oven with the door slightly ajar (propped open) for 1 hour. This prevents thermal shock.
  11. Final Cool & Chill: Remove the pan from the water bath and remove the foil. Let it cool completely on the counter for 1 hour. Cover and refrigerate for a minimum of 8 hours, or preferably overnight, to fully set.
  12. Make the Frosting: Beat the softened butter and 4 oz cream cheese together until smooth and fluffy. Gradually add the sifted icing sugar and 1 tsp vanilla extract. Add milk or buttermilk, a tablespoon at a time, until the desired spreading consistency is reached.
  13. Finish and Serve: Run a thin knife around the edge of the chilled cheesecake before unclipping the springform pan. Spread the frosting evenly over the top, garnish, and slice with a hot, dry knife for clean cuts.