- April 2008
- Serves 10-12
- Takes 20 min to make and 45 min -1 hour to bake, plus cooling and overnight setting.
This easy-to-make chocolate cheesecake is exceptional; a simple biscuit base with a rich chocolate topping made with soured cream . The glaze is optional.
- 49.6g (29.3g saturated)
- 36.2g (27g sugar)
- 125g digestive biscuits, broken up
- 60g butter
- 1 tbsp cocoa powder, plus ½ tsp for the filling
- 175g plain chocolate, broken up
- 500g Philadelphia cream cheese
- 150g caster sugar
- 1 tbsp Bird’s custard powder
- 3 large eggs, plus 3 large egg yolks
- 150ml soured cream
For the glaze (optional)
- 75g plain chocolate
- 125ml double cream
- 1 tsp golden syrup
- Whizz the biscuits into crumbs in a processor, then add the butter and the 1 tablespoon of cocoa. Process again into damp clumps, then tip into a 23cm round springform tin. Press to make an even base and place in the freezer while you make the filling.
- Preheat the oven to 180°C/fan160°C/gas 4. Melt the chocolate in a bowl, either in a microwave or set over a pan of simmering water, and set aside to cool slightly (see How To… in the Know How section of the website).
- Beat the cream cheese in a mixing bowl to soften, then whisk in the sugar and custard powder. Beat in the whole eggs, then the yolks and the soured cream. Finally, add the cocoa dissolved in a tablespoon of hot water and the melted chocolate, mixing to a batter. Remove the base from the freezer and line the outside of the tin with a layer of cling film and a layer of foil, to seal it from the water bath. Pour in the filling.
- Sit the cake tin in a roasting tin and pour just-boiled water into the larger tin to come about halfway up the cake tin. Bake in the oven for 45 minutes-1 hour, until the top of the cheesecake is set and the underneath has a slight wobble.
- Allow the cake to cool in its tin, then transfer to the fridge to set overnight, covered with cling film.
- The next day, bring it up to room temperature. Gently melt together the glaze ingredients, then remove from the heat and whisk to a smooth sauce. Cool slightly, then pour on each slice. Serve with a blob of lightly whipped double cream, if you like.
Rate & review
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter