Ingredients
Equipment
Method
- Place the graham crackers in a plastic bag and crush them with a rolling pin until fine, then transfer to a mixing bowl.
- Melt the butter gently in a saucepan over low heat or in short bursts in the microwave until just melted and fragrant.
- Pour the melted butter over the crushed cookies and stir until evenly coated. Press this mixture firmly into the base of a prepared springform pan to form a crust. Chill in the fridge for 15 minutes to set.
- Break the dark chocolate into small pieces and melt gently in a bain-marie or microwave, stirring until smooth and shiny. Let it cool slightly.
- In a large bowl, beat the softened cream cheese until smooth and creamy, then add the powdered sugar and lemon juice, mixing until combined.
- Fold the melted, slightly cooled chocolate into the cream cheese mixture until fully incorporated, creating a glossy, rich filling.
- Whip the heavy cream in a separate bowl until soft peaks form, then gently fold it into the chocolate mixture to maintain its light, airy texture.
- Pour the filling into the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
- Cover the cheesecake loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until set and firm.
- Once fully chilled and set, remove the sides of the springform pan. Garnish with shaved chocolate or berries if desired, then slice and serve chilled.
Notes
Ensure the chocolate is not overheated to keep the glossy finish. Chilling overnight yields the best texture and flavor.