This is a crustless cheesecake and has a burnt top layer that adds a distinctive caramel flavour. Preheat the oven to 220°C / 425°F with the shelf in the middle. Press scrunched parchment paper into ...

Mix the soured cream with the warm melted dark chocolate until you have a smooth paste. Pour over the top of the baked cheesecake, making sure not to pour it all in one spot as it may sink in.