– courtesy Sarcoa, Hamilton
Cocoa-Nib Crusted Milk Chocolate Cheesecake
1 lb cream cheese
4 oz yogurt (drained)
1 cup granulated sugar
1 vanilla bean, split
175 oz milk chocolate, melted
2 cups cocoa nibs
1 litre vanilla ice cream
1 cup toasted pistachios
Begin by draining the yogurt in the refrigerator overnight to remove any excess liquid.
Set cream cheese out to reach room temperature.
Cream the cream cheese and yogurt with sugar until very smooth. Add the egg and mix until completely incorporated. Add vanilla bean and mix.
Line a 9-inch spring form baking pan with parchment paper and lightly coat with butter. Pour mixture into pan. Bake in a water bath at 275°F for approximately 35 minutes.
Allow time for cheesecake to cool completely. When cool, cut into small slices and roll in cocoa nibs.
Meanwhile, mix vanilla ice cream with toasted pistachios and set aside in freezer. Serve cheesecake slices with a scoop of pistachio ice cream.