Salted Chocolate No-Bake Cheesecake

Instructions

1. 1

   Crush the Digestive biscuits in a food processor until they resemble fine crumbs. Stir in the melted butter until the mixture is evenly moistened.

   Tip: Use a fork to press the mixture into the base of the cheesecake pan.

2. 2

   Melt the dark chocolate in a double boiler or in the microwave in 100g increments, stirring between each interval until smooth.

   Tip: Allow the chocolate to cool slightly before using it in the recipe.

3. 3

   Beat the cream cheese until smooth, then gradually add the sweetened condensed milk, beating until fully incorporated.

   Tip: Add the granulated sugar and beat until combined.

4. 4

   Add the melted chocolate, vanilla extract, and salt to the cream cheese mixture. Beat until smooth and well combined.

   Tip: Use a spatula to scrape down the sides of the bowl and ensure all ingredients are fully incorporated.

5. 5

   Beat in the eggs until fully incorporated. Pour the cheesecake mixture over the crust.

   Tip: Smooth the top of the cheesecake with a spatula.

6. 6

   Refrigerate the cheesecake for at least 4 hours or overnight until set.

   Tip: Serve chilled, garnished with sea salt or chopped nuts if desired.

7. 7

   Release the cheesecake from the pan and transfer it to a serving plate. Slice and serve.

   Tip: Use a sharp knife to cut the cheesecake into neat slices.

8. 8

   Store any leftovers in an airtight container in the refrigerator for up to 3 days.

   Tip: Refrigerate the cheesecake before serving to allow the flavors to meld together.