Time: 30 minutes + 45 minutes baking + chilling time.
For the base
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
200g dark chocolate
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I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.
Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.
Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.
While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.
You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!
Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.
Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).
Measure the sugar (190g) and add to your mixer.
Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.
Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.
Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.
Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.
Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.
Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.
Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.
If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.