The chocolate content in this recipe makes this more like eating chocolate fudge than cheesecake. It’s very rich but the salt balances the sweetness. If you’re cooking for a large group this is no-bake, can be prepared 2 days ahead and will go a looong way!
To make the crust place a packet of plain sweet biscuits in a food processor, add half the weight of the biscuits in softened butter and process until all the butter is incorporated. Press into a lined 23cm (9″) springform cake tin and set aside in the fridge. For the filling use a stand mixer with a paddle. Combine 1â…“ cups of cream cheese, Âľ of a cup of sour cream, ÂĽ of a cup of light brown sugar, ÂĽ of a cup of cocoa powder, 3 tablespoons of softened unsalted butter, 2 teaspoons of vanilla and ½ a teaspoon of kosher salt. Beat on medium speed until smooth and creamy. Meanwhile melt 400g (14 oz) of 70% dark chocolate and allow it to cool slightly. Reduce the speed of the mixer to medium low, pour in the melted chocolate and mix until combined. Spoon the mixture into the prepared crust and chill for at least 30 minutes. Serve sprinkled with flaky sea salt.
*recipe adapted from this one
michelle picker cooks 