Chocolate cheesecake
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Chocolate cheesecake
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 50 mins
- Serves:
- 6-8
Chocolate and cheesecake combined in one dessert? What more could you ask for?!
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Ingredients
- 150 g dark chocolate, 70% cocoa solids
- 275g caster sugar
- 225g digestive biscuits, crushed
- 150g Butter, melted
- 2 tbsp Sugar
- 500 g full-fat cream cheese
- 142ml carton of Soured cream
- 1 tsp vanilla extract
- 4 Eggs
Method
1. Preheat the oven to 170°C/gas 3.2. Melt the chocolate and 125g of sugar in a bain-marie (a bowl suspended over a pan of simmering water). Set aside to cool slightly.
3. Meanwhile make the biscuit base by mixing together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin.
4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed.
5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly.
6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base. Bake for 50 minutes until firm, Cool before serving.
Comments & Ratings
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Latest Comment
View all comments (15)(continued from below!) ..i have ever made! It came out perfect and was much more simple to make then I thought! No one beleived I made it they thought I bought it! Fab recipe!
I have only started cooking recently and this was the first cheesecake
I made this cheesecake on Wednesday for a party on Friday night. Bearing in mind other users comments, I used less butter than the recipe suggests and the base turned out really well. I overdid it on the sour cream - used almost 200mls by accident so the end result was a little wetter than I'd like but it was a huge hit with my friends. We even had some for breakfast the following day and they've asked me to make it again this weekend. I'd definitely advise to make it 2-3 days in advance if you can, it gets better after some time in the fridge.
Cheesecake was very delightful! I agree theres abit too much butter in base, so will use less next time. Will have to work on perfecting the swirls next time!
Made this cheesecake. Was delicious but I agree the sugar instructions are a bit misleading. What I eventually deciphered them as were.
125g in the melting chocolate, 150g in the cream cheese mix and the 2tbsp in the digestive base.
Hope this helps RaineQ
I want to make this but don't understand the sugar quantities.. can someone explain? There's 150g of sugar plus the 2 tbsps not mentioned. Seems a lot!
this cheesecake looks absolutely delightful. I certainly am going to create my own chocolate cheesecake! Thank you!
Elizabeth Downer.
The best cheesecake i have ever tasted!!
made this recipe yesterday for mothers day,followed the recipe exactly how it read and had everything crossed as other cheesecakes i,ve made have been a disaster,it was great and tasted great too.
after reading the reviews i cut the butter down to 110 but it was still too much. tasted very bland on day 1, much better today so tomorrow should be great. def. one to be made well in advance
This a delicious cheesecake
I made this cheesecake, the first ever cheesecake i have made, i added crystelized ginger to the vanilla mix, and it came out great, i had made it for a family reunion, and got marvolous compliments for it, will definately make again
I though the base contained too much butter (it doesn't dry out while baking). I will use less next time. Other than that, top class recipe.
I found this cheeseake easy to make and achieved a swirl with no problems at all. I too found that i had too much mixture for the tin. Although this tasted great on the day i made it i found it got even better over the next 3 or 4 days. Will definately be making this again.
i made this recipe and it turned out great, also tasted amazing just followed what the recipe said, the white mixture was runnier but still rose the same as the chocolate mixture, i will make this again as my family loved it!