5 Ingredients or Fewer
Salty Chocolate Cheesecake
Recipe by: Emma Laperruque
Popular on Food52
16 Reviews
Mary B.
April 22, 2024
No one wants to eat a block of chocolate cream cheese, which is what the filling is, essentially. But the ease of the recipe was enticing, so I doctored it. I added a bit of sugar and some rum, and still this was a blick of chocolate cream cheese ... bleah. Will be throwing this out - a waste of ingredients.
JP
April 15, 2024
This was sooooo salty. I followed the recipe precisely and used Ritz, Diamond Kosher, salted butter. The sourness of the cream cheese filling (Cabot) with the salty crust was not a complementary pairing. It just tasted wrong. It was nice and easy though, so I would try it again and use a sweet base, probably crushed chocolate cookies.
bhilz
May 27, 2022
So I riffed off of this recipe to include some Snickers-inspired flavors and it was a big success!!
For the crust, I used half graham crackers and half roasted salted peanuts, which I blitzed in the food processer together until both were broken down into fine crumbs, then mixed with sugar and butter. I also opted to bake it instead of freezing, since I had time and wanted it more toasty and delicate.
Then I made a caramel sauce with sugar, water, cream, vanilla, and butter. I let it cool slightly, poured 1/2 cup onto the crust which was still a little warm from the oven, and stuck it in the freezer to cool down faster.
For the filling, I used 10 oz milk chocolate along with 2 oz 80% dark, all of which I melted and combined with 2 whole bricks of softened, whipped cream cheese. I'm a big fan of darker milk chocolate and this combo hit that note for me. The cream cheese cut the sweetness nicely. I spread the chocolate mix onto the crust w/ caramel, then put it in the fridge overnight to set. I finished it with a drizzle of some reserved caramel and roasted peanuts.
The chocolate tasted silky like a truffle but had nice tang from the cream cheese, and the crust hit both the peanut-y and cookie flavors from the candy bar. Very decadent and rich, more of a small bites pie than large slices. But I'll definitely make it again. Could be fun to do in a sheet pan then cut out small squares/circles for a party.
For the crust, I used half graham crackers and half roasted salted peanuts, which I blitzed in the food processer together until both were broken down into fine crumbs, then mixed with sugar and butter. I also opted to bake it instead of freezing, since I had time and wanted it more toasty and delicate.
Then I made a caramel sauce with sugar, water, cream, vanilla, and butter. I let it cool slightly, poured 1/2 cup onto the crust which was still a little warm from the oven, and stuck it in the freezer to cool down faster.
For the filling, I used 10 oz milk chocolate along with 2 oz 80% dark, all of which I melted and combined with 2 whole bricks of softened, whipped cream cheese. I'm a big fan of darker milk chocolate and this combo hit that note for me. The cream cheese cut the sweetness nicely. I spread the chocolate mix onto the crust w/ caramel, then put it in the fridge overnight to set. I finished it with a drizzle of some reserved caramel and roasted peanuts.
The chocolate tasted silky like a truffle but had nice tang from the cream cheese, and the crust hit both the peanut-y and cookie flavors from the candy bar. Very decadent and rich, more of a small bites pie than large slices. But I'll definitely make it again. Could be fun to do in a sheet pan then cut out small squares/circles for a party.
[email protected]
May 16, 2022
Very thin and dense and not, in my opinion, in a good way. Flavor ok. Appearance not great.
Charles
May 8, 2022
Easy-to-follow recipe - freezing "downtime" allowed me to bake another cake in between steps. I think the result is terrific - a little salty, a little savory, a little crunchy, a lotta' chocolate. The others at our family gathering liked the filling but not the crust and asked that I make this again with a more traditional Graham cracker crust. Oh, well...
PatR
May 1, 2022
Just a thought…I wonder if those reviewers who found this too salty used Ritz crackers in the crust. Big difference in salt content between them and Graham crackers.
Steve W.
May 3, 2022
Usually, when a recipe turns out too salty it’s the brand of kosher salt that is to blame. Most recipes are created with Diamond Crystal, but it seems most people have access to Morton. Morton has about the same salt density as table salt while Diamond Crystal is about half that. If you don’t have Diamond Crystal on hand, try reducing the salt by half and it should turn out fine.
Smaug
May 3, 2022
For me, the salt in the cream cheese was too much all by itself. Did not add salt in the recipe, certainly didn't sprinkle salt on top.
KhadishaVlahos
April 22, 2022
Made this today. In my opinion it was a tad too salty. I think with a little pinch of sugar it would have been the perfect balance of the salt and bitterness from the semi sweet chocolate
Smaug
April 23, 2022
I thought it was a bit too salty too, even without sprinkling on extra salt- I attributed it to using store brand cream cheese, but I don't know if it was really saltier than other brands. Don't think sugar would help.
Smaug
April 21, 2022
Tried the chocolate mixture as a pie filling (1/3 recipe for a 6" pie). Not much mystery as to how it will taste- came out a bit stiff to get into the crust easily. It would probably be fairly easy to tweak; I considered mixing in some sour cream, but didn't want to open a new container; probably could have just warmed it a bit.
Smaug
April 21, 2022
ps I did NOT sprinkle salt on in- thought that fad had died out, and none too soon.
D
April 21, 2022
Made this today-- looks great, and was very easy. However, my filling got really, really hard, to the point that it was nearly impossible to mix in the chopped chocolate/fill into the shell.
I left the cream cheese out for at 3+ hours and it was at room temperature.
I left the cream cheese out for at 3+ hours and it was at room temperature.
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