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For the biscuit base

  • 150g digestive biscuits
    (about 10)
  • 1 tbsp caster sugar
  • 45g butter
    melted, plus extra for the tin

For the cheesecake

Nutrition: Per serving (12)

  • kcal296
  • fat20g
  • saturates12g
  • carbs25g
  • sugars19g
  • fibre2g
  • protein3g
  • salt0.4g
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Method

  • step 1

    To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.

  • step 2

    To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.

  • step 3

    Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

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Comments, questions and tips (57)

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Overall rating

A star rating of 4.5 out of 5.110 ratings

tjko72

Made this today and it has gone down a treat Couple of adjustments Used 250g plain shortbread and choc chip shortbread mix for base with 100g of melted butter. I then topped the chocolate cheesecake with 150ml Chantilly cream Delicious. Made enough then to fill 8” cake tin and enough for 8…

annepurssey19559

question

I finally got the (cooking) chocolate to gently melt by adding a little water to soften it. However, when I folded it in to the final mixture it hardened again and I have ended up with chocolate chip cheesecake! How can I soften the chocolate properly, please?

tjko72

I just melted in its own in the microwave. 30 second bursts stirring each time to move it around the dish It did take a good 2 or 3 minutes

paula_newlands44342

question

Can I just leave this in the fridge instead of freezer to rest as my freezer full and just made the cheesecake

tjko72

I did the day before I needed it and did not freeze It did not harden and tasted smooth

max.bell75001

Can I freeze this cheesecake in advance? Thank you

goodfoodteam.

No mate got diarrhea

re.lamb8615430

tip

I used 60g of butter for the base and replaced some biscuits with chopped hazelnuts which worked so well. Used 85% cocoa chocolate for the topping with less sugar (80g) and think it tasted amazing. Also I put in about 200ml of cream. Ratio of the base was a third which I think worked perfectly. I…

gonzalezsmithd73786

good for you :)

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