Baked chocolate cheesecake
If you love chocolate and cheesecake and desserts, then this is delicious baked chocolate cheesecake is the perfect recipe for you.
This baked chocolate cheesecake is the perfect dessert if, like us, you love chocolate and you love cheesecake! It’s a light and chocolatey baked cheesecake, that’s really tasty but not too rich. Serve it with some fruit and/or cream.
How can kids help to make the chocolate ripple cheesecake?
This is a really easy dessert which makes it a great dish for kids to get involved with. They can help bash the biscuits to make the base which is a job my kids always enjoy. Once they’ve done that kids can press them into the tin.
Making the chocolate cheesecake filling is also really simple and doesn’t require any specialist equipment, so they can help measure and mix everything together.
What’s the difference between baked chocolate cheesecake and no-bake chocolate cheesecake?
Baked chocolate cheesecake is cooked in the oven and has a denser, creamier texture. No-bake chocolate cheesecake, on the other hand, is set in the refrigerator without baking and is lighter in texture. We have a recipe for both, so the choice between the two depends on your preference and the time you have available for preparation.
What can I use instead of digestives for the cheesecake base?
Digestives work well and would be my first choice of biscuit for the base here in the UK. If you don’t have any or your shops don’t sell them, you could try an alternative plain or chocolate biscuit. Graham crackers, chocolate Digestives or Oreos would all work well.
What type of chocolate should I use?
You can use your favourite type of chocolate in this cheesecake. Yes, you can use your favorite type of chocolate. We’ve used dark chocolate, but if you prefer something a little less rich, swap it for some milk chocolate.
How do you get a smooth cheesecake filling?
The secret to a smooth filling is to ensure that all your ingredients are at room temperature before you mix them together. This should prevent lumps in your batter. Additionally, don’t overmix the filling once you add the eggs, as overmixing can lead to cracks in the cheesecake.
Can I customise the toppings on my baked chocolate cheesecake?
Absolutely! You can get creative with toppings. Common choices include chocolate ganache, whipped cream, fresh berries, or a dusting of cocoa powder. Let your and your kid’s imagination run wild!
How can you tell when the cheesecake is baked?
When it’s ready the centre of the cheesecake will still have a bit of a wobble. If it doesn’t there is a danger it will be over cooked. The key is for it not to have too much of a wobble so that you know it’s not under cooked. The wobble should be just that – a little jiggle, right in the middle. If it still looks runny in the centre it needs more baking.
Why are their cracks in my baked chocolate cheesecake?
To prevent cracks, avoid overmixing the batter, and bake the cheesecake in a water bath. Also, don’t overbake it; the center should still jiggle slightly when you remove it from the oven. Gradually cooling the cheesecake by turning off the oven and leaving the door ajar can also help.
Can I make a chocolate cheesecake in advance?
Yes, cheesecakes are great recipes for dinner parties beause you can make them ahead of time. This cheesecake actually benefits from chilling in the refrigerator for a few hours or overnight as it allows the flavors to develop and the texture to set.
How should I store leftover cheesecake?
You can keep any leftover cheesecake for a few days. Keep it covered in the fridge. You can also freeze cheesecake slices if you want to keep it for longer. Simply wrap each slice in cling film / glad wrap or foil. In the freeze it will keep for a few months.
Other cheesecake recipes
If you liked this double chocolate cheesecake, you might like some of our other cheesecake recipes:
Baked chocolate ripple cheesecake
No bake lemon cheesecake
Raspberry and white chocolate cheesecake
No bake berry cheesecake
No bake orange cheesecake
Biscoff cheesecake
Other chocolate recipes
If you love baking with chocolate, why not check out some of our other easy chocolatey bakes:
Chocolate tiffin
Chocolate marshmallow cookies
Chocolate traybake
Chocolate pots
Chocolate roulade
Chocolate pavlova
Chocolate eclairs
Chocolate mousse
Useful equipment
You might need the following baking tools/gadgets to make this double chocolate cheesecake:
Digital scales
Mixing bowl
Measuring cups
Mini blender
Sieve
Cake tins
Serving plate
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Difficulty: Easy
Time: 30 minutes + 45 minutes baking + chilling time.
Serves: 10
Ingredients
For the base
200g digestives
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate
how to make a baked chocolate cheesecake
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 double chocolate 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.
Chocolate cheesecake recipe
delicious double chocolate cheesecake is the perfect recipe for you.
Ingredients
- 200 g digestives
- 2 tbsp cocoa powder
- 150 g unsalted butter
For the topping
- 900 g cream cheese
- 190 g caster sugar
- 1 tsp vani9lla extract
- 4 eggs
- 200 g dark chocolate
Instructions
Preheat the oven to 150C/140C fan and prepare your baking 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 and put them in a large bowl, break them up until they are finely ground. Measure 2tbsp of cocoa powder into the bowl.
- Measure the butter 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
- Add the cream cheese into a freestanding mixer. While they are doing that add the vanilla extract. Measure the sugar and add to your mixer.
- Using a paddle atachement (or hand mixer), mix everything together on a slow speed until it is smooth and thick.
- Break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition.
- 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
- 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 had 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.
Similar recpies
If you liked this chocolate cheesecake, you’ll love white chocolate and raspberry cheesecake and our chocolate loaf cake.
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