Double chocolate cheesecake

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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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.

Making chocolate curls

Take a large block of chocolate and firmly run a swivel potato peeler down the smooth back of the block so that curls of chocolate flake away from the bar.

Per serving

490 kcalories, protein 7g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 1g, salt 0.88 g

Latest comments and suggestions

Results 21-21

• 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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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, salt 0.88 g

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