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Ingredients of Chocolate & Carob Cheesecake

You need 200 g of chocolate graham crackers.
Prepare 100 g of unsalted butter.
It's 2 teaspoons of granulated sugar.
You need 700 g of cream cheese.
It's 60 g of sour cream.
It's 50 g of powdered raw carob.
You need 180 g of icing sugar.
It's 10 g of vanilla sugar (or caster sugar + 1 teaspoon vanilla extract).
It's 260 g of dark chocolate.

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Chocolate & Carob Cheesecake instructions

Prepare the base: put graham crackers in a food processor and blitz up into fine crumbs.
Melt butter in a microwave at 30 second blasts. Pour over cookie crumbs. Add granulated sugar to the mixture.
Press the crust in a round 26cm springform pan. Bake in a 180°C oven for 10-15 or until crust has hardened. Leave to cool.
Prepare the filling: meanwhile, add cream cheese and sour cream to a large bowl. Whisk with an electric beater for 1-2 min or until fluffy.
Sift icing sugar, carob and vanilla sugar in the filling. Beat until combined.
Finally, melt chocolate over a pan of simmering water or in the microwave at 30 second blasts. Leave to cool until chocolate doesn't feel hot to the touch (mildly warm is fine). Pour in the filling mixture and fold using a spatula. Transfer mixture to the cooled crust and refrigerate overnight (or for 4-5 hours if you're in a hurry).

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