Chocolate Lover's Cheesecake

    Chocolate Lover's Cheesecake


    73 people made this

    About this recipe: If you love chocolate and cheesecake -- this chocolate cheesecake recipe is for you. It's extremely decadent and a purist's idea of what chocolate cheesecake should be!

    Serves: 12 

    • 125g digestive biscuit crumbs
    • 5 tablespoons caster sugar
    • 5 tablespoons melted butter
    • 450g cream cheese, softened
    • 175g caster sugar
    • 50g unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 170g plain chocolate, chopped
    • 225ml soured cream
    • 2 tablespoons caster sugar
    • 2 teaspoons vanilla extract

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. To make biscuit base, stir together biscuit crumbs and 5 tablespoons sugar. Blend in 5 tablespoons melted butter or margarine. Press mixture onto bottom and halfway up side of 23cm springform cake tin. Preheat oven to 190 C / Gas 5.
    2. In large mixer bowl, beat cream cheese, 175g sugar, cocoa powder and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chopped chocolate. Pour over the prepared base.
    3. Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 220 C / Gas 7.
    4. In a small bowl, stir together soured cream, remaining 2 tablespoons sugar and 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of tin. Cool completely; remove ring of tin. Refrigerate before serving. Cover; refrigerate leftovers -- If any.

    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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