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Member recipe

Intensely Chocolate Cheesecake

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Prep: 20 minutes Cook:

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Serves 10

An inexpensive, quick and easy, no-bake, low fat and very chocolatey cheesecake. Because it has only fat-free soft cheese, with no eggs and no cream, and just a modest amount of sugar, it is not a rich cheesecake, but rather allows the intense flavour and colour of chocolate to shine through. It will freeze very well (whole or in portions) and can be decorated or kept plain. It is my own recipe that I have experimented with and finally settled on this version to suit my own taste but I think most chocolate lovers will enjoy it.

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Biscuit Base

  • 200g chocolate bourbon cream biscuits
  • 25g butter, melted
  • 50ml chocolate liqueur (eg Lidl's) (optional)

Cheesecake Filling

  • 500g Quark (fat-free soft cheese)
  • 110g caster sugar
  • 150g dark chocolate, min 70% cocoa solids
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract or paste
  • 100ml chocolate liqueur (eg Lidl's)


  1. For the base, blitz the bourbon biscuits in a food processor (or crush in a plastic bag using a rolling pin) then add the melted butter and chocolate liqueur. Mix well with a spoon or spatula then spread into a prepared 20cm cake tin that has been lined with baking paper (or use a cake liner).

  2. Use a wooden spoon to even the base. No need for too much pressure as that will create a base that will be too hard. Place in the fridge while you prepare the filling.

  3. For the filling, break up the chocolate and place in a microwave suitable bowl. Microwave in 30 second bursts until some pieces are starting to melt, then stir until completely melted. If necessary, give it more short bursts but take care not to overheat it. Allow to cool to room temperature.

  4. Tip the Quark into a large bowl and add the sugar, cocoa powder, vanilla extract or paste, and chocolate liqueur. Mix well with a spoon or spatula until fully blended and evenly coloured. No need to sift the cocoa powder - it dissolves easily in the Quark.

  5. Add the cooled melted chocolate and mix again until fully blended. If the chocolate is too hot when added it will go a bit lumpy but its not a disaster - you will just have a cheesecake with some knobbly bits of chocolate rather than completely smooth. Quite a nice texture actually!

  6. Pour the filling on top of the prepared biscuit base and smooth the top with a spatula, then put in the fridge for 6 hours or overnight.

  7. Variations: You can decorate with chocolate curls, crushed nuts, whipped cream, fruit, etc etc, or simply sift cocoa powder over the top for a bitter chocolate finish. You can also incorporate fruit such as raspberries, blueberries or cherries as a layer between the base and filling.

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