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!
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 biscuits (graham crackers)
- 70 g (2.5 oz) unsalted butter
- 1 tbsp white caster sugar (superfine)
For the filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) dark chocolate (bittersweet)
- 100 ml (3.4 floz) double cream (heavy cream)
- 4 tbsp white caster sugar (superfine)
- 2 medium free-range eggs
- 20 g (0.7 oz) plain white flour (all purpose 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 biscuits (graham crackers)
- 70 g (2.5 oz) unsalted butter
- 1 tbsp white caster sugar (superfine)
For the filling
- 400 g (14.1 oz) cream cheese
- 100 g (3.5 oz) dark chocolate (bittersweet)
- 100 ml (3.4 floz) double cream (heavy cream)
- 4 tbsp white caster sugar (superfine)
- 2 medium free-range eggs
- 20 g (0.7 oz) plain white flour (all purpose 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.
Trishia says
Thank you thank you thank you! It is so freakin delicious and easy!!!!!!!!!!!!
Emily (@amummytoo) says
YAY! I'm SO pleased to hear it :)
Gertrude says
I made this cheesecake to the exact recipe yesterday and it is absolutely delicious! It has a moist fudgy texture and a lovely cadbury flavour- will definitely make this one again!!
Emily (@amummytoo) says
Fabulous - I'm so pleased :)
Grace Sullivan says
i love this cake i made it for my mummys birthday
Emily (@amummytoo) says
Yay - excellent work :)
Maria @ Feisty Tapas says
I keep seeing this Philadelphia chocolate version on offer in Tesco and I never buy it, I might now for the next shop! It looks delicious and I do have my birthday coming up... that deserves one or more cakes, no?
Emily (@amummytoo) says
Several I reckon!
Michelle says
I made this baked cheesecake for a family party at the weekend. I must tell you that it went down an absolute storm. I had some sweet pastry left over so I used that instead of a biscuit base and I swapped the cream for milk (only because I didn't have any) and it came out a winner. So easy too. I decorated it with raspberries and a splodge of creme fraiche on the side.
Thanks
Michelle
Emily (@amummytoo) says
Awesome!
sami petrie says
I tried this on Sunday (10.06.12) and added a packet of Oreo's, 1st attempt of making a cheesecake.
It is soo delish! Thank you for the recipe!
Emily (@amummytoo) says
Ooh sounds lovely!
Leighton says
Just made this only had one tub of chocolate Philly tho so sued the normal one too and just added chocolate spread and cadburys coco powder and an extra spoon of sugar and used chocolate digestives it was AMAZING!! Ate it slightly warm too yummmm!!! Thanks for the recipe xD
Michelle says
OOh slightly warm sounds good! Will eat it quicker next time! x
Lizcuthbert67 says
Absolutely gorgeous-though I did double up the base ingredients.
Emily (@amummytoo) says
:) glad it worked. Thanks for commenting.
Jayniebones says
I've put in the oven cant wait to try it and as its easter I'm goin to put mini eggs on the top x
Emily says
That's a great idea! :)
David_w_harris says
I have made my Cheesecake using your recipe! It's in the fridge stage...here's hoping it tastes good and impresses my Girlfriend when she comes for dinner tomorrow! I'm really happy with how it looks and how easy it was - Thanks :)
Emily says
I hope she enjoyed it! :)
Nics Notebook says
YUM am def going to try this!!
Emily says
Yay :)
HELEN says
I've just made a chocolate philly cheesecake too...mine isn't a baked one, I've never tried a baked one...it looks like a torte...lovely!
Emily says
Sounds good - I'm veggie so can't use gelatine so baked is the only way I know to make it! :)
HELEN says
there's no gelatine in mine either, you should give it a go...it was delicious!
Tasha Goddard says
Ooh - Chocolate Philadelphia? Must try that. And the recipe looks gorgeous, too.
Emily says
Thanks, yes chocolate Philly is genuinely tasty. I've started having it on granary toast in the morning. Lovely!
Sandra Blake says
Is the split of sugar 50/50 in biscuit and cheese? Thanks!
Emily says
Yes :)
Sandra Blake says
Can you please confirm the quantities of vanilla seeds and extract as can't see them in the recipe? Many thanks!
Emily says
Oh sorry that's a mistake.You don't need vanilla for this recipe. Have corrected. Should just say: "While still whizzing, pour in the eggs bit by bit, then add the flour and cream"
Ruth Seba says
YUM!!! I wonder if chocolate cream cheese will ever make it to Croatia?!
Emily says
Ooh I'll ask them! By the way, your jewellery is about the most beautiful I've ever seen. I WILL be ordering a ring soon. Too lovely not to.
Chloe Brewer says
OMG I am soooo trying this!! x
http://www.atwentysomethingmum.blogspot.com
Emily says
Ooh come back and post pics if you do!
Dani Askins says
Ooo hadn't even realised there was a chocolate Philli. I'm intrigued, to me it's looks so wrong, but when it's in a cheesecake recipe...mmm looks yummy!
Emily says
It is honestly really good and I should know - I ate a LOT of it ;)
Claire Jeffreys says
This looks AMAZING! Going to try this one for sure, nom nom nom...
Emily says
Brilliant :) hope you enjoy x
Rachael Phillips says
Great post!! I am looking forward to trying the Cadbury version...When I was in Italy I had a tub of Chocolate Philli but it was Milka instead of Cadbury. Nice on toast too :)
Emily says
Ah yes that was mentioned at the event. It would be interesting to try the Milka one as this version has a very distinctive Cadbury taste.
Grace Sullivan says
Hi i made this cake for my mummys birthday iam only nine years old my mummy says iam a little chef the cake tased lovely thx!!!