Chocolate Cheesecake
A rich baked chocolate cheesecake on a chocolate biscuit base, made with melted dark chocolate and cocoa.
Where This Goes Wrong
Cool the melted chocolate first.
Mix on low speed.
If your oven runs hot, check at 40 minutes.
Use a hot knife for clean slices.
How to Make Chocolate Cheesecake
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Heat the oven to 160°C / 320°F. Mix the biscuits and butter and press into a 23 cm springform tin.
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Melt the chocolate and cool it for 10 minutes.
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Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then fold in the chocolate, cocoa and sour cream.
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Pour onto the base and bake for 50 minutes until the edge is set. Cool in the tin for 1 hour.
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Chill for 5 hours before slicing with a hot knife.
Why It Works
Dark chocolate, cream cheese, eggs, sugar: four things you can find in any supermarket, and one dessert that tastes far more expensive than it is.
Melt 200 g of the chocolate gently, either over a pan of barely simmering water or in the microwave in short bursts, and let it cool for 10 minutes. Hot chocolate scrambles the eggs. The chocolate should be warm and fluid, not hot.
Beat the cream cheese and sugar until smooth, beat in the eggs, then fold in the cooled chocolate, cocoa and sour cream. The filling should be thick and glossy.
Pour it onto a base of crushed chocolate biscuits and melted butter and bake at 160°C for 50 minutes. If your oven runs hot, check at 40 minutes. The edge is set and the middle still moves slightly. Cool in the tin for 1 hour, then chill for 5 hours. Use a chocolate you enjoy eating on its own, as its flavour comes through in every slice.
Storage and Reheating
Keeps in the fridge for 4 days.
What to Serve Alongside
- Raspberries
- Whipped cream
- Hot coffee
- Red wine
Questions and Answers
How long does Chocolate Cheesecake take to make?
About 1 hour 15 minutes of hands-on work — 25 minutes of preparation and 50 minutes of cooking — plus 6 hours of Cooling and chilling, so allow 7 hours 15 minutes from start to finish. The recipe serves 10.
What are the key tips for making Chocolate Cheesecake?
Cool the melted chocolate first. Mix on low speed. If your oven runs hot, check at 40 minutes. Use a hot knife for clean slices.
What should I serve with Chocolate Cheesecake?
Raspberries; Whipped cream; Hot coffee; Red wine.
How should Chocolate Cheesecake be stored?
Keeps in the fridge for 4 days.
Is Chocolate Cheesecake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Chocolate Cheesecake?
About 555 kcal per serving, with 7 g protein, 44 g carbohydrate and 39 g fat. The figures are calculated from the ingredient list and are an estimate.
Chocolate Cheesecake Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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