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Luscious Chocolate Cheesecake

Ideally made a day in advance, this outstanding cheesecake is certainly worth waiting for.

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75g (3oz) butter
25g (1oz) caster sugar
175g (6oz) chocolate digestive biscuits, crushed


100g (4oz)plain chocolate
2 75g (10oz) full fat soft cheese
3 eggs, separated
2 tbsp cocoa
25g (1oz) plain flour
50g (2oz) light muscovado sugar
142ml (5fl oz) pot of sour cream
50g (2oz) caster sugar


25g (1oz) butter
l00g (4oz) plain chocolate
125ml (4fl oz) double cream
2 tsp golden syrup, icing sugar,
chocolate leaves and fresh strawberries to decorate


Serves: 11


1. Grease a 23cm (9in) round, spring-form cake tin. Line with greaseproof paper and grease the paper.

2. Melt the butter in a pan and remove from the heat. Stir in the caster sugar and biscuits until evenly combined. Spoon the mixture into the base of the tin and press down evenly. Set aside.

3. Preheat oven to 170°C/325°F/ gas 3. For the filling, melt the chocolate in a small bowl over a pan of simmering water.

4. Put the cheese into a large mixing bowl and beat in the egg yolks, cocoa, flour, muscovado sugar, sour cream and melted chocolate until evenly blended.

5. In a clean bowl, beat the egg whites with an electric whisk until soft peaks form. Whisk in the caster sugar, Using a metal spoon, fold the egg whites into the cheese mixture. Pour into the tin and level the surface.

6. Bake for 1¼-1½ hours, or until set. Turn off the oven. Leave the cheesecake inside, with the oven door open slightly, for about 1½ hours.

7. Remove the cake from the oven and chill in the fridge for 2 hours. Turn out of the tin and remove the lining paper.

8. For the topping, melt the butter and chocolate in a small bowl over a pan of simmering water. Remove from the heat and stir in the cream and golden syrup. Allow the mixture to cool slightly.

9. Spoon the topping onto the centre of the cheesecake, making swirls. Leave a 2½cm (1in) border around the edge. Dredge the border with sifted icing sugar. Decorate with the chocolate leaves and fresh strawberries. Chill for at least 2 hours, preferably overnight.

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