Ingredients:

  • 200g Digestive Biscuits (or Graham Crackers)
  • 100g Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar (for crust)
  • Pinch of Salt (for crust)
  • 450g Full-Fat Cottage Cheese (blended smooth)
  • 225g Cream Cheese (full-fat, room temperature)
  • 180g Granulated Sugar (for filling)
  • 3 Large Eggs (room temperature)
  • 1 extra Large Egg Yolk (room temperature)
  • 1 teaspoon Vanilla Extract
  • 40g Unsweetened Cocoa Powder
  • 100g Dark Chocolate (70% cocoa minimum), melted
  • Pinch of Fine Sea Salt (for filling)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. Prepare heavy-duty aluminum foil wrap around the outside bottom and sides of the pan to create a watertight seal for the water bath.
  2. Prepare the Crust: Pulse biscuits/crackers into fine crumbs. Combine crumbs, melted butter, 2 tablespoons of sugar, and a pinch of salt. Press mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Cool slightly.
  3. Crucial Step: Blend the cottage cheese in a high-speed blender until it is completely smooth with no visible curds.
  4. Mix the Base Filling: Beat the room temperature cream cheese and 180g sugar until light and fluffy. Beat in the smooth cottage cheese until just combined. Beat in the eggs one at a time, mixing only until incorporated after each addition. Stir in vanilla and salt.
  5. Incorporate Chocolate: Gently whisk in the sifted cocoa powder and the slightly cooled melted dark chocolate until the mixture is homogenous. Do not over-beat.
  6. Create the Swirl: Reserve about 1 cup of the plain filling. To the remaining batter, gently fold in an extra 1/2 cup of melted dark chocolate to create a darker base batter. Pour the darker batter into the crust. Dollop the reserved lighter batter over the top and use a knife or skewer to gently swirl the two batters together.
  7. Set up the Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  8. Bake for 60–75 minutes. The edges should be set, but the centre 2 inches should still have a slight wobble.
  9. Cool Slowly: Turn off the oven. Prop the oven door open slightly (use a wooden spoon) and leave the cheesecake inside the cooling oven for 1 hour to prevent cracking.
  10. Chill: Remove from the oven and water bath. Let cool completely to room temperature (about 2 hours). Cover loosely and chill in the refrigerator for a minimum of 6 hours, preferably overnight, before slicing.