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 1.0g, salt 0.94 g

Recipe from olive magazine, January 2009.

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Latest comments and suggestions

Results 41-56

  • Binder photo PBCB

    02 April 2012

    PBCB rated and commented on this recipe

    4 stars

    I added a small pinch of sea salt to the chocolate mixture, it made it even more delightful

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  • Binder photo Mister Tom

    11 April 2012

    Mister Tom rated and commented on this recipe

    4 stars

    The mix itself is definitely fantastic! Followed all of the steps and the flavours were definitely amazing. I noticed the quantities weren't perfect before I started, so I've tweaked them a little, and the final result is spot-on. I've halved everything in the recipe, except the ingredients for the biscuit base, which I've doubled - or else the base would be way too thin. Anyhow, end result was brilliant! :)

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  • Binder photo Heidi

    16 April 2012

    Heidi rated and commented on this recipe

    5 stars

    Gorgeous, i made this for my partner on valentines day and he loved it!

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  • Binder photo humph5ter

    20 April 2012

    humph5ter rated and commented on this recipe

    4 stars

    Made this recipee a few times now and substitued the choc swirl for a variety of fruit compots, works really well with raspberry but the base does need to be added to as is very thin. a very versitle cheesecake and much better than the bland baked ones. grats Mr Ramsey :)

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  • Binder photo Rhian26

    25 May 2012

    Rhian26 rated this recipe

    5 stars

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  • Binder photo Nathan

    27 July 2012

    Nathan commented on this recipe

    I replace the digestives with 200 grammes of Ginger Nuts and the vanilla with 1 and a half inches of grated root ginger. It was a big hit.

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  • Binder photo paul1971

    27 August 2012

    paul1971 rated and commented on this recipe

    5 stars

    my kids love this cheese cake both have can i make it for their birthdays

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  • Binder photo Mike

    18 September 2012

    Mike rated and commented on this recipe

    5 stars

    One of the best cheesecakes I've had. The lemon is a great touch and cuts through the heaviness of all the cream.

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  • Binder photo Lips25

    19 October 2012

    Lips25 rated and commented on this recipe

    5 stars

    Just made this using double the biscuits and without the chocolate just grated some chocolate on top instead -gorgeous

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  • Binder photo Carly

    28 December 2012

    Carly rated and commented on this recipe

    5 stars

    Absolutely delicious cheesecake. Super easy to make and in advance. A complete winner!

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  • Binder photo Tasha

    14 January 2013

    Tasha rated and commented on this recipe

    5 stars

    gorgeous receipe all the visitors loved it - next time i would do double the base receipe as it was very thin....! thanks

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  • Binder photo EmmaS14a

    02 February 2013

    EmmaS14a commented on this recipe

    Fantastic recipe, but i did make a couple of changes; i doubled the amount of biscuits and put 2 melted mars bars in the base with the same amount of butter then instead of swirling chocolate sauce in the cheesecake i chopped up a few cadburys fudge bars and mixed them in with the recipe. It tasted amazing, so super easy to make and went down a storm with everyone. Going to make it again today as a birthday cake for my dad but this time I am using toffee crisps instead of cadburys fudge... Mmmm

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  • Binder photo EmmaS14a

    02 February 2013

    EmmaS14a rated this recipe

    5 stars

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  • Binder photo Tasha

    15 March 2013

    Tasha commented on this recipe

    luv this recipe - not too difficult to make and very different!! - i would suggest doing more of the biscuit base as this is quite thin apart from that it wen down very well....for entertaining friends.

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  • Binder photo Baancoogee

    11 April 2013

    Baancoogee rated and commented on this recipe

    4 stars

    Very easy to make, considering it was the first one i ever made. Worked well with After Eight Mints instead of just dark chocolate.... The only thing i found there was a lot of filling... But tasted amazing...

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  • Binder photo Ches

    09 May 2013

    Ches rated and commented on this recipe

    5 stars

    Tweaked this slightly, swapped out 50g of the chocolate for Green and Blacks Chilli and Lime 70% and folded in a few shredded fresh mint leaves into the cream cheese mix along with the zest of a lemon, gives it a bit more of a citrus punch along with the very slight chilli overtones balanced in the cream as an after taste. Off to get even fatter when it's finished chilling. :)

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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 1.0g, salt 0.94 g

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