Double chocolate cheesecake

Double chocolate cheesecake

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(37 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)



      Chocolate as we know it in pressed

    • 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)



      Chocolate as we know it in pressed


    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. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.


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    Comments, questions and tips

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    dysphoria's picture
    13th Oct, 2013
    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.
    2nd Jan, 2014
    What size tin did you use? Thanks
    22nd Mar, 2013
    This went down a treat when I made as a dessert for a family meal. Definitely something I'll make again!
    5th Feb, 2013
    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!!....
    15th Dec, 2012
    This was a great recipe I once made it with a mixture of chocolate types and it still tasted great
    25th Aug, 2012
    Absolutely brilliant!!!! First cheesecake I ever made and people wouldn't believe me :-)
    14th Jul, 2012
    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.
    9th Jul, 2012
    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?
    7th Apr, 2012
    This was absolutely fantastic - very easy to make, and looked exactly like the picture!
    No pudding waste's picture
    No pudding waste
    17th Dec, 2011
    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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