Ingredients:

  • 8 oz (225 g) Digestive Biscuits (or Graham Crackers)
  • 5 Tbsp (70 g) Unsalted Butter, melted
  • 1 Tbsp (8 g) Unsweetened Cocoa Powder
  • 1 Tbsp (12 g) Granulated Sugar (optional)
  • 16 oz (450 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 1/2 cups (360 mL) Heavy Cream (Cold, minimum 35% fat)
  • 6 oz (170 g) Good Quality Dark Chocolate (60-70% cocoa solids), chopped
  • 1 cup (120 g) Icing Sugar (Sifted Powdered Sugar)
  • 1 tsp (5 mL) Vanilla Extract
  • 1/4 tsp (1.2 g) Fine Sea Salt
  • Shaved Dark Chocolate or Cocoa Powder Dusting (for garnish, optional)
  • Fresh Berries (for garnish, optional)

Instructions:

  1. Prepare the Pan: Lightly grease and line the base of a 9-inch springform pan with a circle of parchment paper.
  2. Crush the Biscuits: Process the digestive biscuits until fine crumbs are achieved. Transfer the crumbs to a bowl.
  3. Combine Base Ingredients: Mix the crumbs with the melted butter, cocoa powder, and optional sugar until fully saturated.
  4. Press the Base: Press the mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the refrigerator for 15 minutes to set.
  5. Melt the Chocolate: Gently melt the chopped dark chocolate using a double boiler or microwave until smooth. Set aside to cool slightly (it should still be liquid but not hot).
  6. Whip the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese, icing sugar, salt, and vanilla until smooth and lump-free.
  7. Add the Chocolate: Pour the slightly cooled, melted chocolate into the cream cheese mixture and beat briefly until fully incorporated and uniformly chocolate-coloured.
  8. Whip the Heavy Cream: In a separate, clean bowl, whip the cold heavy cream to stiff peaks.
  9. Fold: Gently fold about one-third of the whipped cream into the chocolate mixture to lighten the batter. Then, gently fold in the remaining cream in two additions using a rubber spatula, until no white streaks remain. Be careful not to deflate the air.
  10. Chill Thoroughly: Spoon the velvety filling over the chilled biscuit base. Smooth the top and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the cheesecake to set completely.
  11. Serve: Carefully run a thin, hot knife around the edge of the pan before unclipping the springform. Garnish with shaved chocolate or fresh berries as desired.