Chocolate cheesecake is one of life’s great indulgences. Rich, creamy and chocolate flavours melt together with a buttery biscuit base to create a genuine classic dish. Make it using fresh ingredients and enjoy it at your leisure.
Ingredients for Chocolate Cheesecake
200g digestive biscuits
15g dark brown soft sugar
100g melted butter (unsalted)
250g Organic Dark Chocolate (70% cocoa)
100g Icing sugar
150g Full fat soft cheese
450ml Double cream
2 free range eggs.
Seeds from 1 vanilla pod
Directions for Chocolate Cheesecake
First make the biscut base by crushing the digestive biscuits (I wrap them in a towel and bash them with a rolling pin myself)
Add the sugar and butter and mix to form a loose dough. Press this into a 20cm wide loose-bottomed baking tin.
For the cheesecake mix, beat together the ricotta, cream cheese and icing sugar. In a ban marie, carefully melt the chocolate. Now stir this, along with the eggs, cream and vanilla seeds into the cream cheese.
Pour over the biscuit base and cook the cheesecake in a low oven (150C) for between 45 minutes and an hour. Allow to fully cool and refridgerate before serving.
If you are watching your weight, our low fat cheesecake recipe may interest you too.