Vanilla Cheesecake with Black Cocoa Shortcrust

Preheat your oven to 350°F (175°C).

In a bowl, whisk together the flour, black cocoa powder, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the heavy cream and mix until the dough comes together.

Press the dough evenly into a 12-inch tart pan, covering the bottom and slightly up the sides.

In a large bowl, beat the cream cheese until smooth.

Add the sugar, cornstarch, salt, and vanilla extract.

Mix until combined, then add the eggs one at a time, mixing just until incorporated.

Pour the cheesecake filling into the prepared crust and smooth the top.

Bake for 23–25 minutes, or until the edges are set and the center still has a slight wobble.

Let cool completely, then refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.