Chocolate heavenly cheesecake

    2 hours 47 min

    This chocolate cheesecake is truly chocolate heaven! In the main pic for this recipe, I use oat hobnobs instead of bonbons.

    Yorkshire, England, UK
    6 people made this

    Serves: 8 

    • 150g chocolate bonbon biscuits
    • 20g butter
    • 300g cream cheese
    • 80g chocolate cream cheese
    • 200g dark chocolate
    • 150g milk chocolate
    • 100g icing sugar
    • 50g white chocolate
    • double cream to serve (optional)

    Prep:45min  ›  Cook:2min  ›  Extra time:2hr chilling  ›  Ready in:2hr47min 

    1. Blitz the chocolate bonbons or smash them with a rolling pin.
    2. Melt the butter in a pan. Stir in the crushed bonbons. Spread in a large tin or in individual ramekins. Leave to cool for 20 minutes in the fridge.
    3. Mix the cream cheese and the chocolate cream cheese together until smooth and combined.
    4. Melt the dark chocolate and 50g of the milk chocolate together. Whilst the chocolate is melting add the icing sugar to the cream cheese mixture and combine.
    5. When the chocolate is fully melted mix it in to the cheese mixture. The chocolate will start to set and make the cheese mixture go thicker and harder. Don't worry about this, just mix it fast.
    6. Spread the cheese mixture on top of the chocolate bonbon base and chill in the fridge for 10 minutes. Do this as quickly as possible.
    7. Melt the rest of the milk chocolate and spread on top of the cheesecake.
    8. Make a small cone out of greaseproof paper. Melt the white chocolate and pour into the cone. Drizzle the chocolate on top of the cheesecake and leave to set in the fridge for 1 hour 30 minutes.
    9. Serve with double cream and enjoy.


    When serving the cheesecake it may be hard to cut. Leave to rest for 5 minutes. Then serve away!

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     -  05 Jul 2012