Double chocolate cheesecake

Double chocolate cheesecake

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(36 ratings)

Prep: 40 mins Cook: 35 mins

Easy

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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Ingredients

    For the biscuit crust

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

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

      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

      Milk

      mill-k

      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)

    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.

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    Comments, questions and tips

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    torisian
    17th May, 2011
    5.05
    I thought this was amazing, by far the best cheese cake i've ever had! It turned out perfectly and even people who didnt like cheese cake tried it and were converted :) 12 people gave it a big thumbs up. It was the first cheese cake i had ever made and it was just fab and looked to die for
    katpet
    5th May, 2011
    5.05
    delicious.. and I used coffee liqueur instead of the Tia Maria.
    glittergirl11
    16th Dec, 2010
    1.05
    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
    31st Oct, 2010
    5.05
    Yumm totally spectactular! best cheesecake I have ever tasted! I have tried it with Baileys Toffee WOW!
    gatesc
    8th Oct, 2010
    5.05
    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
    8th Oct, 2010
    5.05
    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
    14th Aug, 2010
    4.05
    IT WOULD BE GOOD IF THE GOODFOOD GUIDE READS THIS.. TO HAVE THE COMMENTS IN DATE ORDER.. NEWEST FIRST!! PLEASE
    w1lmington
    30th Apr, 2016
    I second that!!
    dawnjames
    14th Aug, 2010
    4.05
    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
    18th May, 2010
    5.05
    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

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