The easiest chocolate cheesecake in the world.
In the refrigerator, nothing can go wrong. While the difference between underbaking and overbaking cheesecake is a matter of minutes, the difference between underchilling and overchilling—are these real words?—is hours.
The filling is just chocolate and cream cheese. And the crust is just crackers and butter. I know it sounds too good to be true. It’s not. The result is intensely chocolatey, with confident tang and a fudgy-custardy bite. Additional sugar isn’t needed because semisweet chocolate is exactly that—just a little bit sweet. And resist the temptation to add vanilla extract or espresso powder. These adornments creep up in a lot of chocolate cheesecake recipes. But like a glare on a television screen, they distract from what we’re trying to focus on: the bitterness of chocolate, the funkiness of cheese.
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