Baking posts are definitely one of my favourites to write! I’ve never made a chocolate cheesecake before – or a regular cheesecake in fact! – but I thought I would give it a go and I’m pleased to say it actually turned out quite good! It took around half an hour prep and 35 minutes to cook, plus 2 hours to stand and a night in the fridge (this last part was not included in the recipe but made it loads better!)
It’s quite a simple recipe and I added/changed a few of the measurements to suit me. The only thing I struggled with was the amount of mixture I had left over afterwards. I didn’t use the required 25 inch tins (I used 15 inch) but even if I had there would’ve been loads left over!
This is the original recipe: https://www.bbcgoodfood.com/recipes/8248/double-chocolate-cheesecake
Ingredients
For the biscuit crust:
85g melted butter
14 plain digestives
For the cheesecake:
3 x 300g packs full fat Philadelphia cheese
200g golden caster sugar
4 tbsp cocoa
2tsp vanilla extract
3 large eggs
284ml pot soured cream
Bar of dark chocolate (more than 100g)
3 tbsp milk
284ml pot double cream
Method
I’m not going to go into great detail about this part, because it’s fairly simple.
- Heat the oven to 180C/fan 160C/gas 4. Line the base of the baking tray with parchment and grease the sides with butter.
- Mix the melted butter and biscuit crumbs, then press them into the bottom of the tin. Bake this for 10 minutes.
- Turn the oven up to 240C/fan 220C/gas 9.
- Mix all the other ingredients together – leaving a little chocolate for the icing. Pour this over the top of the cooked biscuit crust.
- Bake this for 10 minutes, then turn the heat down to 110C/fan 90C/gas 1/4 for 25-30 minutes.
- Turn off the oven, open the door a little and leave it to cool in the oven for 2 hours.
- I put the cheesecake in the fridge overnight – this isn’t included in the recipe but made the texture and taste so much better!
To decorate the cheesecake – I spread chocolate icing over the top (melted from the left over chocolate bar). I then used the rest of the melted chocolate to make little shapes and put them on the top. (To do this I created shapes on baking parchment then put them in the fridge for around 30 minutes until the chocolate had set)
I hope this recipe is useful to you! I’d love to hear how your recent baking experiments have gone, so leave a comment to let me know! 🙂
