Double chocolate cheesecake

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• KEL'S RECIPE

  15 November 2008

  KEL'S RECIPE commented on this recipe

  Can't wait to try this!!!

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• 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!!!

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• Paganini

  17 November 2008

  Paganini rated and commented on this recipe

  

  Sorry - forgot to rate!

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• 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.

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• Rosalie

  29 November 2008

  Rosalie commented on this recipe

  Lunch with a friend. Fab. Now hooked

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• 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

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• 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!)

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• 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!!

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• 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.

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• 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.

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• 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!).

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• 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.

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• 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.

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• 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 !

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• 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!

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• 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.

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• 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!

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• noora

  12 June 2009

  noora rated this recipe

  

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• 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!

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• Batcatz

  20 July 2009

  Batcatz rated and commented on this recipe

  

  4 stars as very rich

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

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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)

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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 7.0g, carbohydrate 29.0g, fat 39.0 g, saturated fat 22.0g, fibre 1.0g, sugar 23.0g, salt 0.88 g

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