Easy Chocolate Cheesecake


51 people made this

About this recipe: This is a simple and easy chocolate cheesecake recipe that will be loved by chocolate addicts and cheesecake aficionados alike. It's a no-frills chocolate cheesecake recipe - so use the best chocolate you can afford.

Edye Wagstaff

Serves: 14 

  • 10 digestive biscuits
  • 5 tablespoons caster sugar
  • 5 tablespoons butter, melted
  • 225g plain chocolate, coarsely chopped
  • 475ml whipping cream
  • 450g cream cheese
  • 200g caster sugar
  • 4 eggs

Prep:30min  ›  Cook:1hr15min  ›  Extra time:8hr chilling  ›  Ready in:9hr45min 

  1. Preheat oven to 190 C / Gas 5. Grind digestive biscuits in a food processor.
  2. In a small bowl, or in the food processor, stir together the digestive biscuit crumbs, caster sugar and melted butter. Press into the bottom and 2.5cm up the sides of a 23cm springform cake tin.
  3. Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven temperature down to 180 C / Gas 4. Chop the plain chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.
  4. In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour over the prepared base.
  5. Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before serving.

Perfect cheesecake tips:

Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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Reviews (3)


Something else. I would line the base of the tin with baking paper or the biscuit crust will stick to it. - 30 Aug 2010


Went down really well and i had never made a cheesecake before and i think that this was a really good starting point because the recipe was very easy to follow. Thanks for sharing it with us! - 30 Aug 2010


This is in my oven as we speak looking at it i just want to eat it now ...its painful having to wait so long ...but this is for dessert for tomorrow ...if the kids dont get at it lol ..very easy to follow this is my 2nd cheesecake to make the first one i just winged it ...and a bottle of baileys later ...well went down well with the kids*( i say kids they are 23,22,21,18 ) now lets see if this will last the chilling time lol Thank you for a easy but great Cheesecake - 02 Aug 2015

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