Intensely chocolatey, rich and smooth, this baked chocolate cheesecake ticks all the boxes for a seriously indulgent dessert.
What’s more, it’s super easy to make!
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So, grab your trusty mixing bowl and let’s make this simple baked chocolate cheesecake which is, if I do say so myself, absolutely delicious! It’s also vegetarian – no gelatine needed.
Here’s how to make it.
Ingredients
For the base
- 150 g (5.3 oz) digestive biscuit
- 70 g (2.5 oz) unsalted butter
- 1 tbsp caster sugar
For the filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) dark chocolate
- 100 ml (3.4 floz) double cream
- 4 tbsp caster sugar
- 2 medium free-range eggs
- 20 g (0.7 oz) plain flour
Equipment
Instructions
Set the oven to 180C (160C fan). Crumble the biscuits with the sugar until sandy.
Pour in the melted butter and the sugar and mix well.
Empty the mixture into a 20cm loose-bottomed nonstick tin.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
Combine the cream cheese, cream and sugar in a large bowl.
In a small bowl, melt the chocolate in the microwave in 30-second blasts. Tip into the large bowl.
Beat until smooth. Taste – if you find it a little bitter, add another tablespoon of sugar.
Add the eggs and beat until smooth.
Add the flour and beat again.
Pour the mixture on top of the biscuit base and gently level off.
Bake in the oven for 30-40 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature.
Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Cut into slices and dig in!
I really think you’ll love this rich chocolate cheesecake with a biscuit base and a perfectly creamy texture. It’s heaven in every bite.
You can serve it a few ways. I like it plain with a glass of something fruity, or you might like it with a coffee or even dusted with icing sugar and served with lightly whipped double cream and raspberry sauce (made by heating one part water with one part seedless raspberry jam).
Enjoy!
Print this chocolate cheesecake recipe
Baked chocolate cheesecake
Ingredients
For the base
- 150 g (5.3 oz) digestive biscuit
- 70 g (2.5 oz) unsalted butter
- 1 tbsp caster sugar
For the filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) dark chocolate
- 100 ml (3.4 floz) double cream
- 4 tbsp caster sugar
- 2 medium free-range eggs
- 20 g (0.7 oz) plain flour
Instructions
To make the base
- Set the oven to 180C (160C fan). Crumble the biscuits with the sugar until sandy.
- Pour in the melted butter and the sugar and mix well.
- Empty the mixture into a 20cm loose-bottomed nonstick tin.
- Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
To make the filling
- Combine the cream cheese, cream and sugar in a large bowl.
- In a small bowl, melt the chocolate in the microwave in 30-second blasts. Tip into the large bowl.
- Beat until smooth. Taste – if you find it a little bitter, add another tablespoon of sugar.
- Add the eggs and beat until smooth.
- Add the flour and beat again.
- Pour the mixture on top of the biscuit base and gently level off.
- Bake in the oven for 30-40 minutes until firm but slightly wobbly.
- Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
- Allow to cool completely in the tin at room temperature.
- Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Video
Notes
Nutrition
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Annik says
Because i could not find Philadelphia with Milka, i melted a big Bar of Milka Chocolate in normal lain Philadelphia and it worked just fine! Great Recipe, thanks!
p.s. Sorry for my bad English!
Kevin says
Thank you for the quick reply, I’ll give it a go
Kevin says
I can’t find the chocolate Philadelphia anywhere, is there something I can use as a replacement?
Emily Leary says
I’ve just done a search and I think it’s been discontinued :( I’ll experiment with melting chocolate into the recipe instead, but in the meantime, this recipe looks good http://goodfood.uktv.co.uk/recipe/easy-chocolate-cheesecake/
Emma says
I love how rich and chocolatey it looks! Have got hold of a few cheap tubs of Philadelphia with Cadbury (31p each!) so am looking for recipes to use them in, will definitely give this a try!
Emily Leary says
Excellent :) Let me know how it goes.