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In a bowl, combine the crushed biscuits and cocoa powder. Mix well.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture into the bottom of a springform pan or any round pan lined with parchment paper to form the crust. Pack it down tightly using the back of a spoon.
Place the crust in the fridge to set while you prepare the filling (about 10 minutes).
Make the Filling:
In a large bowl, whisk the spreadable cheese or mascarpone until smooth.
Gradually fold in the melted dark chocolate, mixing until well combined. Adjust the consistency if needed by adding a little cream or milk.
Assemble the Cheesecake:
Once the crust has set, remove it from the fridge and spread the chocolate filling evenly over the biscuit base. Smooth the top with a spatula.
Chill and Set:
Return the cheesecake to the fridge and let it chill for at least 2 hours or until firm. For the best results, chill overnight.
Serve and Enjoy:
Once set, remove the cheesecake from the pan. Optionally, top with grated chocolate, fresh berries, or a drizzle of chocolate sauce before serving.
Slice and enjoy!
Serving and Storage Tips:
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