Double chocolate cheesecake

Double chocolate cheesecake

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(44 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 a dairy product made from separating whole milk or cream into fat and…

    • 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 ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • 2-3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 284ml pot double cream
    • chocolate curls to decorate (optional)

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…


    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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    John Wyse's picture
    John Wyse
    12th Sep, 2019
    At first the recipe looked to good to be true and it was, not only was it very pricey, but I was a massive wast of time. However, I thought, even after it came out of the oven looking and feeling gross, that I would give it a chance and try it. Let me tell you now, that was the worst decision I have ever made, it tasted more like a gone off, very strong, chocolate cake! It was disgusting! I am writing this, not only to warn you not to waste you’re money on this, but to give bbc good food at lease one honest review.
    Tiya Prince's picture
    Tiya Prince
    9th May, 2019
    When you write the time the recipe takes, please include the 2 hours cooling in the oven. Otherwise lovely!
    11th Mar, 2017
    Unusually for me , as I have always followed my gut feeling, I followed this recipe verbatim. I was concerned that 10 minutes on the highest oven ( in my case gas 9, preheated for an hour btw) and then 30 minutes on gas 1/4 (my oven only goes to gas1/2 so I adhered to that) was not enough. Still I made it. After 2 hours , in a cooling oven as requested, and then in a fridge, lI was left with a sloppy chocolate tart. It could not be sliced without the sides collapsing. A lot of money on a disappointment.
    25th Jan, 2017
    My husband loves baked cheesecake. So we made this for his Birthday. He said it was the best he had ever eaten. None of us are really fond of cream, so we left that out. I thought it was amazing warm, somewhere between a chocolate soufflé and a melting chocolate pot. My husband thought it was even better the next day, cold. We will be making this many times to come.
    6th Nov, 2016
    This cheesecake was easy to make, but looks horrible. I wonder if the thick layer of cream ontop is necessary to cover up the multiple deep cracks that appeared despite following the recipe to the letter. It was meant to be a treat for my partner's mum, but now we will have to buy something instead.
    3rd Sep, 2015
    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.
    26th Jan, 2015
    Perfect for my sweet tooth! I love cheesecakes! CHECK THIS OUT: purchase soundcloud plays
    13th Nov, 2014
    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.
    4th Jul, 2014
    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! (5/5)
    lourdes.cornelius's picture
    16th Feb, 2014
    I am not one to add alcohol to any of my dishes, but would like to know if Tia Maria is a necessity?


    belindalowe's picture
    19th Nov, 2016
    Double Chocolate Cheesecake - Can I freeze this cheesecake before I add the whipped cream? Thanks.
    goodfoodteam's picture
    28th Nov, 2016
    Thanks for your question, yes, you could freeze the cheesecake before step 4. You'll need to split the chocolate earlier in the recipe so you only melt half for the filling, and then the other half when you're finishing the cheesecake.
    Jackie chan
    5th Oct, 2013
    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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