- Dish type
- Chocolate cake
- Easy chocolate cakes
This easy chocolate cheesecake recipe is deceptively simple. You can make this a mocha cheesecake by blending 3 tablespoons coffee-flavoured liqueur or black coffee into the mixture.
18 people made this
- 110g plain chocolate, chopped
- 450g cream cheese, softened
- 100g caster sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (23cm) prepared chocolate biscuit base
MethodPrep:15min ›Cook:40min ›Extra time:3hr chilling › Ready in:3hr55min
- Preheat oven to 180 C / Gas 4. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling over prepared biscuit base.
- Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 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:(18)
Reviews in English (12)
Being american and living in the UK, I wanted to celebrate thanksgiving and because there are several chocoholics in my husbands family i wanted to try a chocolate cheesecake. This recipe was great but i did a few minor changes. Instead of semisweet chocolate I replaced it with Cadburys Dairy Milk bar instead and used more than 4 squares. I used the really giant sized bars over here and used most of it. I also used double fudge chocolate chip cookies for the crust since you cant find regular choc. cookies over here. For a good texture I did give it a water bath in the oven and I kept it a little longer than 40 minutes to get the smooth texture I was wanting. It turned out amazing and those who were lucky enough to take some home acted like they were taking home something really special. I'd definately fix this recipe again. It was easy and very irresistible!! A definate keeper!-29 Nov 2005
by JenniferandRichmond Harris
This is undoubtly the BEST chocolate cheesecake i've ever made!!!!....OH SO CHOCOLATY!!!...Thanks for the great recipie, will DEFFINATLY make it again, my chocolate lovers really appreciated it and i had to sneak me a slice before they gobbled it all up!!!-26 Dec 2001