Double chocolate cheesecake

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• snowdrop

  15 June 2012

  snowdrop rated and commented on this recipe

  

  Delicious cheesecake- so easy to make

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• YummyMum

  24 June 2012

  YummyMum commented on this recipe

  Great recipe! My son doesn't like biscuit base though, so I substituted this for a chocolate sponge cake base and it was lovely - very light and fresher than the biscuit base. Weigh two eggs with shells on, weight out SR flour, caster sugar, butter or margarine to the same weight as the eggs. Put all ingredients plus 30gms cocoa powder into a bowl with the eggs (shells off) and mix to an even consistency. Put into a lined 20cm tin and cook in oven at 190 degrees for about half an hour. Let this cool before making the topping and pouring into the tin over the sponge base. (You may need to slice a little off the top of the cake base to flatten it before pouring the mixture over).

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• YummyMum

  24 June 2012

  YummyMum rated and commented on this recipe

  

  Sorry, meant to give this chocolate cheese cake recipe a 5* rating.

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• Mrs Lou

  14 July 2012

  Mrs Lou rated and commented on this recipe

  

  This was certainly very quick and easy, I made it with my 12yr old son.. We used a terrys chocolate orange and galaxy cookie crumble choocolate mixed with a 80% cocoa dark choc. We decorated the top with flakes crumbled. We used double the butter as others suggested and around 2 tablespoons of golden syrup to help bind together. We made two little ones in ramekins to taste as the main pud is for tommorrow! Fingers crossed! Looks great though.. Little ones tasted delicious..thumbs up so far! 4 out of 5 as proportions need tweaking a little.

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• kathrynsproule

  19 July 2012

  kathrynsproule rated and commented on this recipe

  

  Very good recipe but it came out a bit too solid so I used 300g of mascarpone and substituted the cream cheese for double cream (whipped) and it came out much softer!!

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• martina

  21 July 2012

  martina commented on this recipe

  Extremely easy to prepare ... It took me more time shopping for ingredients than preparing the cheesecake... I added a little pecan nuts and more butter to the base to make it thicker .. Seems to hold quite well ! As for the swirls I mixed only half the dark chocolate to the mixture and I didn't flatten out in the tin with utensils I shook the tin for the mixture to fit the Tin instead. I poured the rest of the dark chocolate in blobs on top of the mixture and stirred in with a skewer .. Got a brilliant marble effect !! I made a little extra one for myself for testing and can't wait to share the whole thing with my friends tomorrow :)

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• Snowden

  05 August 2012

  Snowden commented on this recipe

  Well I haven't eaten it yet, but mine just looks like a load of chocolate resolidified onto a biscuit base so not too impressed so far. And yes I used the right measurements etc

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• tiggy

  15 August 2012

  tiggy commented on this recipe

  This is a lovely recipe, I used oreo biscuits for the base with 1 TBS golden syrup & the butter and white chocolate instead of the dark choc to make the marble effect. looked lovely when finished & tasted divine. would deffinately make this again!! Ty

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• tiggy

  15 August 2012

  tiggy rated this recipe

  

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• AuntyD

  15 August 2012

  AuntyD rated and commented on this recipe

  

  Deeelish!! Easy to make and everyone LOVED it! Only thing I'd say is that the base was a little bit too crumbly, but should be solved by adding a little bit more butter to the biscuit base mix. Definitely will be making again!

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• janet

  18 August 2012

  janet rated and commented on this recipe

  

  Made this this morning and after reading all the comments and having experienced a similar issue of mixing in melted chocolate into cream cheese I decided to warm the cheese mixture. It is virtually impossible to mx the cheeses together if you use full fat 'proper' cream cheese without beating and this breaks up the mascarpone cheese I have tried that too,! I found that if you warm the cheese mix for 15 seconds in the microwave there is absolutely no problem with adding the chocolate and then making the swirls ( careful not to over warm) it turns out just like the picture

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• janet

  19 August 2012

  janet commented on this recipe

  Just to add to previous comment having now tasted the cheesecake whilst it is very very chocolatety and lovely I will add about 100ml or maybe 15oml of cream next time I found it a little too firm.

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• Twoofthree

  23 August 2012

  Twoofthree rated this recipe

  

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• lotthedrinkeroftea

  17 September 2012

  lotthedrinkeroftea rated and commented on this recipe

  

  This recipie was lovely, very easy. I stired a little too much, and forgot that the spreading in the tin would also blend the chocilates, to get the proper marbling effect but it stil came out lovely. It was a little shallow and next time I might increase the topping amounts but given it was so rich I'm not sure. I drizzled about half a sppon of left over melted dark choc for a decorative effect which work really well. Was greatfully recieved by my dinner party guests :)

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• Rachel

  13 October 2012

  Rachel rated and commented on this recipe

  

  I have made it for the first time ysterday - so yet to taste - I also could not get the swirl effect so i reserved some dark chocolate and decorated on top with it - very easy to do!

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• Rachel

  13 October 2012

  Rachel rated and commented on this recipe

  

  I have made it for the first time ysterday - so yet to taste - I also could not get the swirl effect so i reserved some dark chocolate and decorated on top with it - very easy to do!

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• Frieda Lana

  10 November 2012

  Frieda Lana rated and commented on this recipe

  

  A GREAT cheesecake! Used milk choc digestives for the base, Dairy Milk for the mik choc, and a little more butter than mentioned. Sets beautifully, guaranteed crowd pleaser!

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• lisaguide

  15 November 2012

  lisaguide commented on this recipe

  Fantastico! The dark chocolate went crispy on the top as it wasn't mixed with anything. Will definitely make this again!

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• Amy Havis

  26 November 2012

  Amy Havis rated and commented on this recipe

  

  This cheesecake is very easy to make and went down a treat! It is very rich and so I would suggest serving with fresh fruit, coulis or perhaps even with a sharp sorbet. Will definitely make again.

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• JeanGenie

  06 December 2012

  JeanGenie rated and commented on this recipe

  

  Very easy to make, but far too rich and dense in texture for me. My guests agreed, so a little bit disappointing really.

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Ingredients

• 175g digestive biscuits
• 50g butter , melted
• 300g cream cheese
• 200g mascarpone
• 300g milk chocolate , melted
• 100g dark chocolate , melted

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Ingredients

• 175g digestive biscuits
• 50g butter , melted
• 300g cream cheese
• 200g mascarpone
• 300g milk chocolate , melted
• 100g dark chocolate , melted

Per serving

691 kcalories, protein 7.1g, carbohydrate 43.2g, fat 55.5 g, saturated fat 33g, fibre 1.5g, salt 0.86 g

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