Double chocolate cheesecake

Double chocolate cheesecake

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(30 ratings)


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Cooking time

Prep: 40 mins Cook: 35 mins

Skill level



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



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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  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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natjmos's picture
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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
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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
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Sorry - forgot to rate!

paganini's picture
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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!!!