Gordon's cheesecake

Gordon's cheesecake

The secret ingredient in Gordon's swirly set chocolate cheesecake is a touch of lemon juice, to keep it light

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

plus chilling

Method

  1. For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.
  2. For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
  3. For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.
  4. Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

PER SERVING

896 kcalories, protein 7.1g, carbohydrate 50.4g, fat 75.5 g, saturated fat 43.6g, fibre 1g, salt 0.94 g

Recipe from olive magazine, January 2009.

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Latest comments and suggestions

Results 21-40

  • Binder photo LittleMissBakey

    04 March 2011

    LittleMissBakey rated and commented on this recipe

    4 stars

    Absolutely Delicious!! I served it up to a lot of hungry men and it went down a treat. Only suggestion, is to use Bournville chocolate and I thought it tasted better the second time I made it using less chocolate. But a great cheesecake overall :)

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  • Binder photo jemma

    14 March 2011

    jemma rated this recipe

    4 stars

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  • Binder photo DinghySailor

    24 March 2011

    DinghySailor rated and commented on this recipe

    5 stars

    I made this for a dinner party, and it went down so well. My partner told me not to make it again as it was so nice - but now wants me to make it again... and again... and again... So it must be good. My previous efforts had been met with very positive comments, but now I can blackmail my partner easily! A shame about the damage to the waistline would be my only negative comment - but please don't encourage anyone else to make this as it may detract from my current culinary advantage!

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  • Binder photo thirstymalirsty

    02 April 2011

    thirstymalirsty commented on this recipe

    brilliant recipe and so easy to follow

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  • Binder photo Brazilian Rose

    29 May 2011

    Brazilian Rose rated and commented on this recipe

    1 stars

    It looks good but it doesn't taste the same! lemon and dark chocolate are both very strong and it was not to my taste!

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  • Binder photo aftab

    30 May 2011

    aftab rated and commented on this recipe

    1 stars

    yuk. having made the "baked rasperberry cheescake" i thought i'd give this a go. Wish i hadn't bothered. The bitter taste of the lemon juice is just too much and ruined the cake. I let it chill overnight and still the texture wasn't perfect; a little too runny. If you are going to make this definitely use less lemon juice and i personally won't get dark chocolate.

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  • Binder photo Robert Malcolm

    08 June 2011

    Robert Malcolm commented on this recipe

    I'm amazed that this contains the amount of fat, in one portion, that is the daily allowance for an adult female (and two thirds of the calories). That's incredible!

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  • Binder photo Scouby

    12 June 2011

    Scouby commented on this recipe

    OMG. I think this is the best cheesecake I have ever tasted let alone made. I am Coeliac so replaced the digestives with Morrisons Gluten Free Ginger Nut biscuits, WOW - absolutely fantastic. Thanks for this recipe. It is very very rich a must for a special occasion or dinner party. Wonder if it will freeze, or will we just have to eat it all now!!

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  • Binder photo Smartdaisy

    11 September 2011

    Smartdaisy rated and commented on this recipe

    5 stars

    I have made this several times with complete success - it is wonderful. Have a difficult lunch guest this week so hoping to wow with this

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  • Binder photo Pelupi

    06 October 2011

    Pelupi rated and commented on this recipe

    2 stars

    Totally agree with the very first poster. Cheesecake mixture lovely but the chocolate didn't really add to it. Thought there's be a greater chocolate "fix" I won't be doing it again

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  • Binder photo Pamela

    18 October 2011

    Pamela commented on this recipe

    Very light & looked really good. I tweeked it a bit by adding spice: 1 black pepper corn & 2 cardomom pods, crushed & seeped. Reduce liquid to 1 teaspoon, then add the strained liquid to the cheese mixture. The foodie crowd played 'Guess the spice'! A WINNER

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  • Binder photo JSRA'S DAD

    25 October 2011

    JSRA'S DAD commented on this recipe

    i worked as a chef in jamie olivers and must say that this simple and delightful cheesecake hands down beats any of the pre made desserts served there. Great taste and easy enough that i got my 7 year old daughter to make one. Love the cake and have a lot respect for Gordon

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  • Binder photo JSRA'S DAD

    25 October 2011

    JSRA'S DAD rated this recipe

    4 stars

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  • Binder photo sharon d

    25 November 2011

    sharon d commented on this recipe

    Oh my god this cheesecake was amazing , i had a dinner party and wanted to inpress and most of all my mum loved it and she the best cook ever so that made my day thanx Gordon x

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  • Binder photo Melissa4

    06 January 2012

    Melissa4 rated and commented on this recipe

    3 stars

    It's very simple to make BUT I would add a few more biscuits to the base. I had so much filling left over too. It also took much longer to chill than it states, by a good few hours. Also i tried to experiment by adding a drop of brandy to the dark chocolate. It didn't work!

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  • Binder photo Elizabeth81

    06 January 2012

    Elizabeth81 rated and commented on this recipe

    5 stars

    Great recipe! very easy!

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  • Binder photo lovebaking

    23 January 2012

    lovebaking commented on this recipe

    love making this... think il make the base a little thicker though. how many days in advance do you think i could make this for it to still look and taste okay?

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  • Binder photo MIssTurnbull

    12 February 2012

    MIssTurnbull rated and commented on this recipe

    5 stars

    Best cheescake ever... renamed it as my faily love it! now making it for ever special occasion and family gathering!! add more digestives to make the base thicker as first few times i thought it was too thin!

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  • Binder photo sue

    21 March 2012

    sue commented on this recipe

    Made this for daughters 18 th substituted low fat digestives,elmlea light, half fat creme, 150g sugar and 50 ml of lemon juice. Made in a 23 cm tin, which still made loads and I thought you could probably getaway with using 100 g of chocolate. Anyway itsin the freezer now for Saturday so will let you know the results,after devouring and my family are real desert freaks!

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  • Binder photo sue

    26 March 2012

    sue commented on this recipe

    Just thought I'd leave further feedback after the cheesecake was devoured yum yum yum! 30 people tried it and all said it was best cheesecake ever with all the above changes.Will make again and again........

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

plus chilling

Ingredients

  • 175g caster sugar
  • 450g soft cream cheese
  • 1 vanilla pod
  • 75ml lemon juice
  • 175g crème fraîche
  • 475ml double cream

SWIRL

  • 150g dark chocolate
  • 150ml double cream

BASE

  • 8 digestive biscuits
  • 25g melted butter
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PER SERVING

896 kcalories, protein 7.1g, carbohydrate 50.4g, fat 75.5 g, saturated fat 43.6g, fibre 1g, salt 0.94 g

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