- Dish type
- Chocolate cheesecake
This chocolate cheesecake actually has a plain cheesecake layer beneath a chocolate cheesecake layer. The chocolate biscuit base is divine, as is the crowning glory - a luscious chocolate ganache poured over the top.
15 people made this
- 225g chocolate biscuit crumbs
- 5 tablespoons butter, melted
- 675g cream cheese, softened
- 200g caster sugar
- 5 eggs
- 55g plain chocolate, melted
- 170g plain chocolate, melted
- 120ml soured cream
MethodPrep:25min ›Cook:50min ›Extra time:2hr cooling › Ready in:3hr15min
- Preheat oven to 150 C / Gas 2. Using a fork, combine the melted butter and biscuit crumbs. Press mixture into the bottom of a 23cm springform cake tin to form the base.
- In a large bowl, beat together the cream cheese, sugar and eggs until blended. Pour half of the cream cheese mixture over the biscuit base. Stir 55g melted chocolate into remaining cream cheese mixture, then pour over the first layer.
- Bake cheesecake on the centre rack of preheated oven for 50 minutes. Let cool completely in the cake tin, then cut around edges with a knife to loosen cheesecake before removing the tin's sides.
- In a medium bowl, combine 170g melted chocolate and soured cream, stirring until blended. Spoon mixture on top of cooled cheesecake. Keep refrigerated until ready to serve.
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:(12)
Reviews in English (8)
A really lovely cheesecake recipe! Not overly sweet and a silky smooth texture I topped mine with chocolate creme patissiere and meringue, it went down a storm!-14 Apr 2013
Fantastic Dessert Tansy!! It was a great ending to a big meal. I topped it off with some chocolate sauce drizzled over top. Thanks for sharing!-22 Feb 2003
Taste was good, but it was difficult to keep the layers separate. Don't mix the frosting too much ahead of time because it hardens quickly.-07 May 2003