Chocolate cheesecake
- Member recipe by lightwood
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Serves 10-12
Easy
Prep: 25 mins
plus chilling, cooling, 2 hrs freezing and resting; no cook
A star rating of 4.5 out of 5.126 ratingsRate
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Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the biscuit base
-
150g digestive biscuits
(about 10)
-
1 tbsp caster sugar
-
45g butter
melted, plus extra for the tin
For the cheesecake
- 150g dark chocolate
- 120ml double cream
- 2 tsp cocoa powder
- 200g full-fat cream cheese
- 115g caster sugar
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Nutrition: Per serving (12)
- kcal296
- fat20g
- saturates12g
- carbs25g
- sugars19g
- fibre2g
- protein3g
- salt0.4g
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Method
-
step 1
To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
-
step 2
To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
-
step 3
Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
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A star rating of 4.5 out of 5.126 ratings
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