Ingredients:

  • 250 g Digestive Biscuits (or Graham Crackers), finely crushed
  • 115 g Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt (for base)
  • 450 g Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 1/4 cup Unsweetened Cocoa Powder, sifted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt (for filling)
  • 1 1/2 cups Heavy Cream (Double Cream), very cold
  • 7 oz Dark Chocolate (55%-70% Cacao), finely chopped or chips

Instructions:

  1. Prep the Pan: Lightly grease a 9-inch springform pan and line the base with parchment paper. Crush the biscuits very finely.
  2. Combine Base Ingredients: In a medium bowl, mix the crushed biscuits and 1/4 tsp salt. Pour the melted butter over the mixture and stir until evenly moistened.
  3. Press the Crust: Transfer the mixture to the prepared pan. Press the crumbs firmly and evenly across the bottom and slightly up the sides (about 1 cm). Place the crust in the freezer for 15 minutes.
  4. Melt Chocolate: Melt the chopped dark chocolate gently. Set aside to cool slightly for 5-10 minutes. Do not add hot chocolate to the cream cheese.
  5. Whip the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, cocoa powder, vanilla extract, and 1/4 tsp salt, mixing on low speed until just combined.
  6. Incorporate Chocolate: Pour the slightly cooled, melted chocolate into the cream cheese mixture and mix on medium speed until the filling is uniform in colour and silky smooth.
  7. Whip the Cream: In a separate, clean bowl, whip the very cold heavy cream until stiff peaks form.
  8. Fold Gently: Add half of the whipped cream to the chocolate mixture and gently fold it in. Add the remaining cream and fold until no white streaks remain. Avoid vigorous stirring to keep the mixture airy.
  9. Assemble and Chill: Spoon the filling over the chilled crust and smooth the top. Cover loosely and refrigerate for a minimum of 4 hours (6 hours or overnight is preferred for optimal stability).
  10. Release and Serve: When fully set, run a thin, hot knife around the edge before carefully releasing the springform ring. Dust with cocoa powder or grated chocolate before serving.