Chocolate cheesecake

Total time: 1hr 15m
Preparation Time: 30m

For 12 people

Nutritional Information

Contains 337 Kcal, 6g Protein, 23g Carbohydrates, 24g Fat


  • Base
  • 120 g sponges (e.g. digestive biscuits)
  • 150 g dark chocolate (70% cocoa), roughly chopped
  • 50 g butter, soft
  • Cream cheese mixture
  • 130 g sugar
  • 3 eggs
  • 400 g double cream cheese (e.g. Philadelphia)
  • 1 tbsp cornflour
  • 30 g dark chocolate (70% cocoa), broken into small chunks
  • Bake
  • 20 g white chocolate, shaved into thin strips using a peeler
  • 20 g dark chocolate (70% cocoa), shaved into thin strips using a peeler
  • Utensils
  • For a springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Base

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and allow to cool a little. Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the chocolate. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.
  • Cream cheese mixture

    Using the whisk on a hand mixer, combine the cream cheese, sugar, eggs and cornflour. Stir in the chocolate chunks and remaining melted chocolate and spread over the biscuit base.
  • Bake

    For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Top with the chocolate.
  • Shelf life:

    Cover the cheesecake and keep in the fridge for approx. 2 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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