Ingredients:

  • 9 oz (250 g) Digestive Biscuits (or Graham Crackers)
  • 7 tbsp (100 g) Unsalted Butter, melted
  • 1 tbsp (15 g) Caster Sugar (optional)
  • 1/4 tsp Fine Sea Salt (for base)
  • 21 oz (600 g) Full-Fat Cream Cheese, softened and at room temperature
  • 5 oz (150 g) High-Quality Dark Chocolate (70%), finely chopped
  • 1/2 cup (100 g) Icing Sugar (Powdered Sugar), sifted
  • 1 1/4 cup (300 ml) Double Cream (Heavy Cream), chilled
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Fine Sea Salt (for filling)
  • 2 tbsp High-quality Cocoa Powder (for dusting, optional)
  • Dark Chocolate Shavings or Curls (for garnish, optional)

Instructions:

  1. Prep the tin: Line the base of the 9-inch springform tin with baking parchment and lightly grease the sides.
  2. Construct the biscuit base: Crush the biscuits until fine crumbs form. Combine the crumbs, melted butter, caster sugar, and salt. Press the mixture firmly and evenly into the base of the prepared tin. Chill the base in the freezer for 15 minutes or the fridge for 30 minutes.
  3. Melt and cool the chocolate: Gently melt the chopped dark chocolate using a double boiler or microwave. Set aside and allow the chocolate to cool to just above room temperature (lukewarm) before proceeding.
  4. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese, sifted icing sugar, vanilla extract, and salt until completely smooth, light, and airy.
  5. Combine chocolate and cheese: Slowly pour the cooled, melted chocolate into the cream cheese mixture while beating on low speed. Mix only until just combined and uniformly chocolate brown.
  6. Whip the cream: In a separate, clean, chilled bowl, whisk the cold double cream until stiff peaks form.
  7. Fold and fill: Gently fold about a third of the whipped cream into the chocolate/cheese mixture to lighten it. Add the remaining whipped cream and fold until no white streaks remain. Spoon the filling mixture over the chilled biscuit base and smooth the top.
  8. Set and Serve: Cover the cheesecake lightly and refrigerate for a minimum of 4 hours (overnight is truly best). Before serving, gently remove from the tin and garnish with a dusting of cocoa powder and/or chocolate shavings.