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Chocolate cheesecake

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Cooking time

Prep: 30 minutes Cook: 5 minutes Chill for a few hours until solid

Skill level



Serves 8

Lovely cheesecake that's light and not too heavy on the chocolate great as a treat. The ferrero rocher can be substituted for any chocolate you like and for an extra chocolatey alternative try chocolate cream and chocolate digestives instead. This recipe has an extra thick biscuit base but if you prefer a thinner base just halve both the base ingredients.

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For the base

  • 100g butter
  • 350g chocolate chip cookies

For the filling

  • 4 gelatine leaves
  • 500g ricotta
  • 175g chocolate hazelnut spread
  • 175g golden syrup
  • 150ml milk

To decorate

  • 270ml double cream
  • 2 tbsp soft brown sugar
  • 16 ferrero rocher


  1. Oil and line a 20cm round loose- bottomed cake tin with cling film, Melt the butter in a pan. Crush the biscuits by beating them in a bag with a rolling pin, then stir them into the butter until well coated. Press the mixture firmly into the base of the tin and chill.

  2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl then beat in the chocolate spread and syrup.

  3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the chocolate mixture, then tip onto the biscuit base. Chill until set.

  4. To serve, carefully remove from the tin. Whisk the cream with the sugar until stiff then spread on top of the cheesecake.

  5. Add the ferrero rocher. (I crushed some and sprinkled over the cheesecake and added the rest whole)

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