Double chocolate cheesecake

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• Marie

  03 August 2009

  Marie commented on this recipe

  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.

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• Sam

  19 December 2009

  Sam rated and commented on this recipe

  

  its amazing

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• Ian

  05 January 2010

  Ian rated this recipe

  

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• ryzhik_prune

  19 February 2010

  ryzhik_prune rated this recipe

  

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• PamyM

  06 April 2010

  PamyM rated and commented on this recipe

  

  An absolute winner!

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• Helen

  18 May 2010

  Helen rated and commented on this recipe

  

  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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• Mary

  01 June 2010

  Mary rated this recipe

  

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• Jamesy

  14 August 2010

  Jamesy rated and commented on this recipe

  

  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!

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• Jamesy

  14 August 2010

  Jamesy commented on this recipe

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

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• Lone Ranger

  08 October 2010

  Lone Ranger commented on this recipe

  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!

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• Lone Ranger

  08 October 2010

  Lone Ranger rated and commented on this recipe

  

  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!

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• Sue Campbell

  31 October 2010

  Sue Campbell rated and commented on this recipe

  

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

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• Mags11

  16 December 2010

  Mags11 rated and commented on this recipe

  

  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!

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• katya

  05 May 2011

  katya rated and commented on this recipe

  

  delicious.. and I used coffee liqueur instead of the Tia Maria.

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• Torisian

  17 May 2011

  Torisian rated and commented on this recipe

  

  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

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• Sunako89

  11 July 2011

  Sunako89 rated and commented on this recipe

  

  Very rich, even with low fat Philadelphia. Generally I would recommend it and will probably make it again, but you can only eat a small slice at a time.

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• hafsah.patel

  18 August 2011

  hafsah.patel commented on this recipe

  as i dont drink alcohol is it alright ifi dnt add it ? will the cheesecakes till taste nice ?

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• foodie lover

  17 December 2011

  foodie lover rated and commented on this recipe

  

  When i made it my family couldn't wait to try it, they really liked it but i found it too rich, so when i make it at Christmas i am going to use milk chocolate also i had to recook it, because it was still a bit runny inside. Overall it was really good

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• jogirl

  07 April 2012

  jogirl rated and commented on this recipe

  

  This was absolutely fantastic - very easy to make, and looked exactly like the picture!

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• soupersoup

  09 July 2012

  soupersoup commented on this recipe

  after reading the comments i must be the only one who had a problem with this. I left it in the oven for a lot longer than indicated as it just didnot set. had to put it in the freezer to cool as needed it to take to a meal in the evening. still not happy as still looks wobbly can anyone help what have i done wrong?

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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 7g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 1g, sugar 23g, salt 0,88 g

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