Double chocolate cheesecake

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
2. Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
3. Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
4. To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.

Making chocolate curls

Take a large block of chocolate and firmly run a swivel potato peeler down the smooth back of the block so that curls of chocolate flake away from the bar.

Per serving

490 kcalories, protein 7g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 1g, salt 0.88 g

Latest comments and suggestions

Results 1-20

• KEL'S RECIPE

  15 November 2008

  KEL'S RECIPE commented on this recipe

  Can't wait to try this!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paganini

  17 November 2008

  Paganini commented on this recipe

  Oh man, this is wonderful! Didn't have Tia Maria so used Bailey's instead & didn't worry about the chocolate curls as it looked pretty impressive without. So easy to make but looked like you'd spent hours! Not sure I would have eaten it if I'd realised how many calories were in each portion............yep, yes I would!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paganini

  17 November 2008

  Paganini rated and commented on this recipe

  

  Sorry - forgot to rate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kristie barrett

  22 November 2008

  kristie barrett rated and commented on this recipe

  

  I cooked this today it was easy and straight forward to make but I did not really enjoy the taste its very rich although to be fair my family tried it and they were all impressed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosalie

  29 November 2008

  Rosalie commented on this recipe

  Lunch with a friend. Fab. Now hooked

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kat1977

  23 December 2008

  Kat1977 commented on this recipe

  after step 1 you say turn the oven up but you don't say whether to leave the base in the oven or take it out, i might not have read it right but want to make sure I do it correctly...Thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annabeth

  27 December 2008

  Annabeth commented on this recipe

  Take out and let it cool before you put the cheesecake mixture in ... I made this for the chocaholics who don't like Xmas pudding (how dare they!) it was delicious but incredibly rich. Not sure whether I would use chocolate digestives next time, might substitute just plain digestives and also try the lighter version of philly (every little helps!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalie

  30 December 2008

  Natalie rated and commented on this recipe

  

  This was so easy to make... The mixture split while cooling however once covered in cream you wouldn't notice! I didn't even use any alcohol and didn't use coffee choc, it was so lovely. You couldn't have a huge slice!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  31 December 2008

  Helen commented on this recipe

  I'm sorry but we feel the soured cream ruined this. Our friends and family hated it because all they could taste was the soured savoury taste of the soured cream. It wasn't sweet at all and was very heavy. I'm all for double chocolate goodness but the only good part was the chocolate digestive base. Would try this again using normal double cream in replacement for the soured cream.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StormyRaincloud

  02 January 2009

  StormyRaincloud rated and commented on this recipe

  

  Oh my gosh! This was wonderful! Mine also split during cooking but with the cream on top it didn't matter. It was very rich but oh so good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Made this as my contribution to a Boxing Day feast at a friends. Everybody loved it. Substituted sweet sherry for the Tia Maria and grated a combination of dark and white chocolate over the top (as my husband had pinched my cooking chocolate, yet again!).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• babe

  19 January 2009

  babe rated and commented on this recipe

  

  So easy to make, looks impressive. Used Tia Maria tasted wonderful but very rich. My husband and a chocoholic friend loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jo62

  13 February 2009

  jo62 rated and commented on this recipe

  

  My daughter and I really enjoyed making this. It was a bit too large for our needs so we made two in 8 inch loose bottom cake tins and froze one (without cream topping). It froze really well. Very rich - but delicious as an occasional treat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  28 February 2009

  Jo commented on this recipe

  My husbsand doesn't like coffee so I substituted the Tia Maria for 5 or 6 tbsp of Baileys. Chocolate and Baileys was just a winning combination !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  12 March 2009

  Jen rated and commented on this recipe

  

  WOW This is so yum! It is very rich, but so delish! I must have small tins lol, because this made two for us. So I put the other in the freezer without the cream topping and it freezes very well. I will definately be making this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tris master chef

  24 March 2009

  tris master chef commented on this recipe

  i really want to try makeing this it looks great i am a young wannabe chef and love to try new things. is this actually worth making though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahW

  28 April 2009

  SarahW commented on this recipe

  Have made this twice now - once for Valentine's Day and once for a dinner party. Easy to make and everyone thinks it's amazing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• noora

  12 June 2009

  noora rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Batcatz

  20 July 2009

  Batcatz commented on this recipe

  I made it with 100g less of cream cheese (by accident as I bought one 200g tub instead of 300g), and used one 300g of Philidephia Light and one full fat. Also used weight watchers soured cream as only one left in shop! I used a cheap own brand version of coffee liqueur. Tasted great, but very very rich. You only need a small slice. It looked very impressive. I would make it again, but would leave out the Tia Maria and try Baileys next time. Not sure if my family liked it or not!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Batcatz

  20 July 2009

  Batcatz rated and commented on this recipe

  

  4 stars as very rich

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8248/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE BISCUIT CRUST

• 85g hot melted butter , plus a little extra for greasing
• 14 plain chocolate digestives, finely crushed

FOR THE CHEESECAKE

• 3 x 300g packs full-fat Philadelphia cheese , at room temperature
• 200g golden caster sugar
• 4 tbsp cocoa , sifted
• 2 tsp vanilla extract
• 3 tbsp Tia Maria
• 3 large eggs
• 284ml pot soured cream
• 100g bar dark coffee chocolate , melted (we used Lindt Excellence Coffee Intense)
• 2-3 tbsp milk
• 284ml pot double cream
• chocolate curls to decorate (optional, see Tip below)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 16

Preparation and cooking times

Prep 40 mins

Cook 35 mins

Ingredients

FOR THE BISCUIT CRUST

• 85g hot melted butter , plus a little extra for greasing
• 14 plain chocolate digestives, finely crushed

FOR THE CHEESECAKE

• 3 x 300g packs full-fat Philadelphia cheese , at room temperature
• 200g golden caster sugar
• 4 tbsp cocoa , sifted
• 2 tsp vanilla extract
• 3 tbsp Tia Maria
• 3 large eggs
• 284ml pot soured cream
• 100g bar dark coffee chocolate , melted (we used Lindt Excellence Coffee Intense)
• 2-3 tbsp milk
• 284ml pot double cream
• chocolate curls to decorate (optional, see Tip below)

Per serving

490 kcalories, protein 7g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 1g, salt 0.88 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk