Chocolate Cheesecake
Chocolate Cheesecake
5 from 1 vote
Prep: 20 minutes
Cook: 25 minutes
Total Time 45 minutes
Servings: 8
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.

Nutrition: per serving



  • 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


  • 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.

Add your first comment to this post


Microwave S’mores

Mini Oreo Cheesecakes

Peppermint Brownies