Chocolate cheesecake

A decadent chocolate cheesecake with white and dark chocolate swirls and a chocolate biscuit base.

Serves: 6-8

Preparation time:  15 minutes

Cooking time:  35 minutes

Cooling time: 30 minutes

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You will need

  • 150g digestive biscuits
  • 50g unsalted butter, melted
  • 1 tablespoon cocoa powder
  • 75g dark chocolate
  • 75g white chocolate
  • 300g full fat soft cheese
  • 150g fresh soured cream
  • 75g Fairtrade light soft brown sugar
  • 2 medium British free range Woodland eggs, lightly beaten
  • 1 teaspoon Taste the Difference Madagascan vanilla extract
  • 150g fresh raspberries, washed, to serve
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Recipe Information

Step by step guide to making Chocolate cheesecake

  1. Line an 18cm loose-bottomed cake tin with baking parchment. Whizz the biscuits to crumbs in a food processor. In a bowl, mix together the biscuit crumbs, the melted butter and cocoa powder then press into the base of the tin.
  2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the dark and white chocolate in separate heatproof bowls and melt over 2 pans of gently simmering water.
  3. Meanwhile, beat together the cheese, soured cream, sugar, eggs and vanilla with a wooden spoon, until combined.
  4. Divide the mixture bewteen 2 bowls, then stir the melted dark chocolate into one and the melted white chocolate into the other.
  5. Pour the dark chocolate mixture into the cake tin, then pour the white chocolate mixture over the top. Lightly drag a knife or cocktail stick through both mixtures to create a swirly pattern.
  6. Bake for 30 minutes, until just set but still slightly wobbly in the centre. Cool in the tin then serve with the raspberries.

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Nutritional information for Chocolate cheesecake

Nutritional information for Chocolate cheesecake

Nutrition type per serving
Calories 432 kcal
Total Fat 29.4g
Saturated Fat 17.7g
Salt 0.62g
Sugar 25.4g

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