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)

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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.

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Comments, questions and tips

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Comments (51)

sashababie's picture

I tasted the cheesecake mixture before pouring it into the tin and found it to be a little under-sweetened, so I added 20g more sugar per 100 (40g total if you're making the original recipe) and it turned out great! Also replaced soured cream with Greek yogurt to avoid the heaviness and over-richness that many cooks have commented on. If your batter is over 1.5 inches tall cook the cheesecake at 110 for an hour before switching off the oven and letting it cool inside as the center needs to be thoroughly heated to set.

jb5370's picture

This is a brilliant recipe for a dinner party. I kept it just as chocolate though - ie no Tia Maria and just used dark choc rather than coffee chocolate. Think my cake tin is 23 cm so it did a bit more cooking as it was deeper but just keep an eye on it.

lobbyblobbywobbly's picture

Oh god. As I was baking this, I had to expect the worst as it was my first ever cheesecake to make. I experienced what most of you guys were experiencing the fact that the cheesecake was still wobbly, but I trusted the time that was given. I thought I'd just wait and let the cheese cake chill in the fridge and hope that the cheesecake will have no wobble to it and becomes set. Left it overnight, and just had a slice and it tastes absolutely amazing! Very easy, tastes great, will be doing it again just with less sour cream to it!

TIP: Couldn't find dark coffee chocolate so I made my own by adding 3 teaspoons of strong coffee into a mug with just a little bit of boiling water and added it to the melted dark chocolate on the cooker. I also left out the alcohol and still tasted great!


lourdes.cornelius's picture

I am not one to add alcohol to any of my dishes, but would like to know if Tia Maria is a necessity?

jb5370's picture

I made it without any alcohol - didn't add coffee as a substitute either. Perfect and chocolately without!

Sequoia34's picture

Wonderfully easy recipe to make and a proven winner of a dessert. I substituted the sour cream for greek yoghurt to make it slightly less fatty and it worked out superbly. I highly recommend it.

dysphoria's picture

Thirded the ingredients, kept the same timings, seems to have come out wonderfully, haven't put a topping on, as not sure when it will be eaten, but looks scrummy - also made the cookies myself out of wheat free ingredients, and mixed a little chocolate with the melting butter. Can't wait to try. Also will add some cherries to the top when ready to.

Bentleybird's picture

What size tin did you use? Thanks

dracula1's picture

This went down a treat when I made as a dessert for a family meal. Definitely something I'll make again!

roxysimmonds's picture

i made this recipe at school.....seemed to go absolutely perfect and had heaps of comments on the final result....cant wait to try it!!....

wilmorgan1's picture

This was a great recipe I once made it with a mixture of chocolate types and it still tasted great

tanyalouiseoverton's picture

Absolutely brilliant!!!! First cheesecake I ever made and people wouldn't believe me :-)

birdgregory's picture

Like other peoples my cheesecake also cracked and took ages to cook.The final result look lovely but the taste was disappointing.None got left but I wouldn't make this recipe again.

soupersoup's picture

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?

jogirl's picture

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

iloveblue's picture

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

hafsah-patel's picture

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

sunako89's picture

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.

torisian's picture

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


Questions (1)

Jackie chan's picture

It did not set. I was so disappointed as have made it before and it was lovely. What did I do to cause this to happen?

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