Double chocolate cheesecake

Double chocolate cheesecake

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(35 ratings)

Prep: 40 mins Cook: 35 mins


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: per serving

  • kcal490
  • fat39g
  • saturates22g
  • carbs29g
  • sugars23g
  • fibre1g
  • protein7g
  • salt0.88g
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    For the biscuit crust

    • 85g hot melted butter, plus a little extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 284ml pot soured cream
    • 100g bar dark coffee chocolate, melted (we used Lindt Excellence Coffee Intense)
    • 2-3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 284ml pot double cream
    • chocolate curls to decorate (optional, see Tip below)


    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.

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    Comments, questions and tips

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    Comments (51)

    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

    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.

    mumble_curly's picture

    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.

    natjmos's picture

    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!!

    annabeth's picture

    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!)

    kat1977's picture

    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

    rosalie3's picture

    Lunch with a friend. Fab. Now hooked

    kristiebarrett's picture

    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.

    paganini's picture

    Sorry - forgot to rate!

    paganini's picture

    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!!!

    kelliemarie's picture

    Can't wait to try this!!!


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