Salty Chocolate Cheesecake by Emma Laperruque - Recipe Print View

Add the crackers to a medium bowl and crush with your hands to yield fine crumbs. (You can also put the crumbs in a bag and whack with a rolling pin, or use a food processor.) Stir in the melted butter and salt. Grease the bottom of an 8- or 9-inch springform cake pan. Line the bottom with a circle of parchment, then grease the parchment and the sides of the pan. Using a measuring cup, firmly press the cracker mixture into the bottom for an even, flat crust. Freeze until firm. Once the crust is firm, melt 8 ounces (1⅓ cups) of chocolate and let cool until barely warm. Finely chop the remaining 2 ounces (⅓ cup) chips. With a hand mixer or a stand mixer fit with whisk attachment, beat the cream cheese on medium-high until very fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add half of the melted chocolate and beat until incorporated. Add the rest of the melted chocolate and keep beating until incorporated. Using a spoon or flexible spatula, stir in the chopped chocolate. Evenly spread the chocolate–cream cheese on top of the frozen crust. Tightly cover and refrigerate until firm, at least 1½ hours or up to 1 day. Just before unmolding, slicing, and serving, sprinkle with a pinch of flaky salt.