Moist and tangy cheesecake with a two-ingredient filling and a two-ingredient crust. Yes it’s possible. The trick is to skip the oven, which, if you ask me, only leads to more trouble (like a double boiler) and more ingredients (like eggs and flour). A no-bake approach makes this recipe as easy as toss, scrape, refrigerate, done. Most of the chocolate is melted and beaten into cream cheese until puffy, like halfway between ganache and icing. The rest is chopped, then blended, so every bite has a little crunch. Bittersweet chocolate is often my favorite, but stick to semi-sweet here. It’s our main source of sweetness because there’s no added sugar, not even in the crust. If you don’t want to measure chocolate, Nestlé makes a 10-ounce bag of mini crisps. And if you don’t have (or don’t want to buy) salted butter, you can use the same amount of unsalted butter and increase the salt in the crust by 1/4 tsp to 1/2 tsp. And yes, you can skip the flaky salt on top, but do me a favor and try it on a bite first. It’s striking, you’ll see. —Emma Lawig
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Salted Chocolate Cheesecake
- 7 ounces Ritz or Graham crackers (classic or chocolate)
- 4 ounces (8 tablespoons/1 stick) salted butter, melted, plus more for greasing
- 1/4 teaspoon kosher salt, plus flaky salt for sprinkling (optional)
- 10 ounces (1 2/3 cups) semi-sweet chocolate chips, divided
- 12 ounces (1 1/2 cups) cream cheese, at cool room temperature
- Add the crackers to a medium bowl and crush with your hands to obtain fine crumbs. (You can also put the crumbs in a bag and beat 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 paper, then grease the parchment paper and the sides of the pan. Using a measuring cup, firmly press the cracker mixture into the bottom to form an even, flat crust. Freeze until firm.
- Once the crust is firm, melt 8 ounces (1 1/3 cups) of chocolate and let cool until barely warm. Finely chop the remaining 2 ounces (1/3 cup) of chips.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese over medium-high heat until very fluffy, about 2 minutes, until very fluffy. scraping down sides of bowl as needed. Add half of the melted chocolate and beat until incorporated. Add the remaining melted chocolate and continue beating until incorporated. Using a spoon or a flexible spatula, incorporate the chopped chocolate.
- Spread chocolate-cream cheese evenly over frozen crust. Cover tightly and refrigerate until firm, at least 1 1/2 hours or up to 1 day.
- Just before unmolding, slicing and serving, sprinkle with a pinch of fleur de sel.