chocolate cheesecake
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Chocolate cheesecake recipe

Prep Time30 mins
Cook Time45 mins
Chilling time2 hrs
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, British
Keyword: chocolate, dessert
Author: cookingwithmykids

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.