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!
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).
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Notes
If you would like to decorate this chocolate cheesecake, try squirty cream, sifted cocoa, or a drizle of white chocolate for contrast.