Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving
Ingredients: 200 g chocolate digestives; 100 g butter; 600 g cream cheese; 200 g caster sugar; 200 g dark chocolate; 3 eggs; 200 ml double cream; 1 tsp vanilla extract; 100 g dark chocolate; 100 ml double cream

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8
Calories
929 kcal
Course
Dessert
Cuisine
Greek, American

Chocolate Cheesecake

Iris Warren

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Rich and decadent chocolate cheesecake oozing with creamy goodness. A luscious dessert bursting with intense chocolate flavors and a velvety smooth texture. Perfect for those craving a luxurious treat that will satisfy their sweet tooth.

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Ingredients

Servings

200 g chocolate digestives
100 g butter melted
600 g cream cheese
200 g caster sugar
200 g dark chocolate melted
3 eggs
200 ml double cream
1 tsp vanilla extract
100 g dark chocolate for ganache
100 ml double cream for ganache

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Instructions

Crush the chocolate digestive biscuits into fine crumbs. Mix with melted butter until well combined. Press the mixture into the base of a 9-inch springform cake tin. Chill in the fridge while preparing the filling.
Preheat the oven to 160°C (fan assisted).
In a large mixing bowl, beat the cream cheese until smooth. Add the caster sugar and mix until incorporated.
Gradually add the melted dark chocolate to the cream cheese mixture, stirring until fully combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the double cream and vanilla extract until the mixture is smooth and creamy.
Pour the chocolate cheesecake filling over the chilled biscuit base in the cake tin. Smooth the top with a spatula.
Bake in the preheated oven for 50 minutes or until the edges are set but the centre still has a slight wobble.
Once baked, turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then transfer it to the fridge to chill for at least 4 hours or overnight.
Once fully chilled, carefully remove the cheesecake from the tin and transfer it to a serving plate.
To make the ganache, chop the dark chocolate into small pieces and place in a heatproof bowl.
In a small saucepan, heat the double cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate.
Let it sit for a minute, then stir until smooth and glossy.
Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Spread the ganache evenly over the top of the cheesecake.
Return the cheesecake to the fridge to set the ganache for at least 30 minutes.
Once set, slice and serve chilled.

Notes

For best results, use full-fat cream cheese and double cream.
Ensure all ingredients are at room temperature before starting to prevent lumps in the cheesecake mixture.
You can garnish the cheesecake with additional chocolate shavings or cocoa powder before serving for an extra indulgent touch.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Show Details

Calories 929kcal (46%) Carbohydrates 68g (23%) Protein 12g (24%) Fat 69g (106%) Saturated Fat 46g (230%) Trans Fat 0.4g Cholesterol 207mg (69%) Sodium 456mg (19%) Potassium 466mg (13%) Fiber 2g (8%) Sugar 51g (102%) Vitamin A 1971IU (39%) Vitamin C 0.4mg (0%) Vitamin D 1µg Calcium 235mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 929 kcal

% Daily Value*

Calories	929kcal	46%
Carbohydrates	68g	23%
Protein	12g	24%
Fat	69g	106%
Saturated Fat	46g	230%
Trans Fat	0.4g	20%
Cholesterol	207mg	69%
Sodium	456mg	19%
Potassium	466mg	10%
Fiber	2g	8%
Sugar	51g	102%
Vitamin A	1971IU	39%
Vitamin C	0.4mg	0%
Vitamin D	1µg	5%
Calcium	235mg	24%
Iron	1mg	6%