Double chocolate cheesecake

Double chocolate cheesecake

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(31 ratings)

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Cooking time

Prep: 40 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 16

Cheesecake is always incredibly popular, but add chocolate and it elevates it to something with even more crowd appeal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
490
protein
7g
carbs
29g
fat
39g
saturates
22g
fibre
1g
sugar
23g
salt
0.88g

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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Method

  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.

Recipe from Good Food magazine, December 2008

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Comments

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glittergirl11's picture
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I made this to take to a friends Thanksgiving Dinner. It was reasonable easy to make and when it arrived at the table it definitely had the wow factor but honestly it was just too rich, especially following a large meal. Doubt I would make it again!

sue_tombs's picture
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Yumm totally spectactular! best cheesecake I have ever tasted! I have tried it with Baileys Toffee WOW!

gatesc's picture
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I made this cheesecake for a dinner party. It was very easy to make and my guests loved it. I used cheap coffee liqueur and it worked just as well.

A word of warning, this is a very rich cheesecake and dividing it into eight portions was way too much to eat. Only serve up a small slice to your guests, it will be plenty and of course it will last much longer – yummy!

gatesc's picture
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I made this cheesecake for a dinner party. It was very easy to make and my guests loved it. I used cheap coffee liqueur instead of Tia Maria and it worked just as well.

A word of warning, this is a very rich cheesecake and dividing it into eight portions was way too much to eat at once. Only serve up a small slice to your guests, it will be plenty and of course it will last you much longer – yummy!

dawnjames's picture
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IT WOULD BE GOOD IF THE GOODFOOD GUIDE READS THIS.. TO HAVE THE COMMENTS IN DATE ORDER.. NEWEST FIRST!! PLEASE

dawnjames's picture
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ive made many cheesecakes from this site and am always up for a challenge. As always i increased the biscuit base to make it thicker.. i dont measure.. just guess to get the right consistency. The cheesecake i chilled overnight when cooked b4 putting the cream on top. i didnt have tia maria but got some coffee flavouring from a cake shop which worked fine.. as some1 else commented i think too much of the soured cream is in this receipe as it can make it slightly sour tasting.. perhaps put a bit less in next time. it cooked very well, didnt crack ~(must be getting good) once i cut it too taste the middle started to 'melt a bit' so ive had to turn up my fridge.. it was scrumptiious.. all in all i would rate this 9/10.. new york cheesecake still beats it with 10/10. my next challenge is a pink strawberry cheesecake!

heleniarowe's picture
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I made this for my friends birthday and was thoroughly delicious.
I swapped the double cream on top for grated white chocolate instead as i thought it might be too heavy.
Also if youre making this in a gas oven you might need to give it a bit longer or turn leave the heat turned up for longer than the stipulated 10 mins

pammiem's picture
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An absolute winner!

mishka05's picture
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its amazing

macinnes48's picture

I thirded the mixture which worked fine although would maybe not third the base as was a bit thin and I used dark chocolate instead of the coffee chocolate as I'm not a fan, and it was scrumptious! I must say, serving straight away after putting the cream on was a mistake, it was better once the cream had set and the cheesecake cut much easier. Would definitely make again to show off, as is so easy, but so effective.

donovaa's picture
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4 stars as very rich

donovaa's picture
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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!

sarahwhitham's picture

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!

mastertris's picture

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.

jenny3704's picture
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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!

jdowling002's picture

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 !

joannepd's picture
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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.

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

jane-recipes's picture

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!).

stormyraincloud's picture
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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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