- Dish type
- Chocolate cheesecake
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.
74 people made this
- 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
MethodPrep:30min ›Cook:1hr15min ›Extra time:8hr chilling › Ready in:9hr45min
- Preheat oven to 190 C / Gas 5. Grind digestive biscuits in a food processor.
- 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.
- 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.
- 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.
- 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.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
Reviews & ratingsAverage global rating:(23)
Reviews in English (19)
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 simply divine!!!It is absolutely gorgeous ... my family fell in love with as did I and I made it again in the following week for my sister's in-laws get together ... it was a huge hit ... not a single slice left ... 😍😍😍... I used 85% high quality dark chocolate bars ... the type of chocolate used makes the cake so I would recommend using your personal favourite ... I also added 2 more digestive biscuits to the crust and adjusted the sugar and butter accordingly ... I also added 1 1/5 tbsp of coco powder ... I sifted coco powder on top before serving ... Thank you so much for posting a great recipe ... I have childhood memories with chocolate cheesecake and this recipe brought back a lot of those beautiful memories back ... thank you ... 😍💓✨-03 Oct 2016