About this recipe:A very rich chocolate cheesecake recipe. If this does not drive your partner wild, keep the recipe and replace him or her. Note: The topping for this cheesecake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles or melt chocolate and/or white chocolate and drizzle it over the top.
275g (10 oz) shortbread crumbs
50g (2 oz) icing sugar
5 tablespoons cocoa powder
75g (3 oz) butter, softened
350g (12 oz) plain chocolate chips
2 (300g) tubs cream cheese
400ml condensed sweetened milk
2 teaspoons vanilla extract
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 150 C / Gas mark 2.
In a large mixing bowl, mix together crushed shortbread, icing sugar, cocoa and butter by hand. Press ingredients into a 23cm loose bottomed or springform cake tin.
Melt the chocolate chips in the microwave or over a double boiler, making sure that they are very smooth.
In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake for 55 minutes. The cake will seem underbaked in the centre, but will continue to cook after you remove it from the oven.