Chocolate cheesecake

Chocolate cheesecake

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.

Chocolate cheesecake

  • Serves icon Serves 10-12
  • Time icon 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.

Nutrition: per serving

Calories
609kcals
Fat
49.6g (29.3g saturated)
Protein
7g
Carbohydrates
36.2g (27g sugar)
Salt
0.7g

Ingredients

  • 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
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Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Allow the cake to cool in its tin, then transfer to the fridge to set overnight, covered with cling film.
  6. 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.

Nutrition

Nutrition: per serving
Calories
609kcals
Fat
49.6g (29.3g saturated)
Protein
7g
Carbohydrates
36.2g (27g sugar)
Salt
0.7g

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