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Chocolate cheesecake

There must be a chocolate version of everything, so chocolate lovers don't have to miss out! Using the best-quality dark chocolate in this cheesecake will make the finished result taste so much better. A mix of triple chocolate chips (dark, milk and white) can be folded in before baking for an extra chocolate kick.


  • 900 g cream cheese

  • 190 g caster sugar

  • 1 teaspoon vanilla extract

  • 4 eggs

  • 200 g dark chocolate, roughly chopped


  • 200 g digestive biscuits

  • 2 tablespoons cocoa powder

  • 150 g unsalted butter, melted

  • a 23-cm round springform cake tin greased and base-lined with greaseproof paper

Makes 10-12 slices


Preheat the oven to 150 °C (300°F) Gas 2 .

For the base: Roughly break up the digestive biscuits and p them in a food processor with the cocoa powder Processung finely ground Slowly pour the melted butter into the process ed while the motor is running. Press this mixture into the base of the prepared cake tin, using the ball of your hand or a tablespoon to flatten and compress it.

Refrigerate while you make the topping Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you gel a very smooth, thick mixture. Add one egg at a time, white still mixing Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after adding the second and last eggs.

The mixture should be very smooth and creamy The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix otherwise the cheese will split. Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water) Leave until melted and smooth.

Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix, then add a little more. This will even out the temperatures of the 2 mixtures. Eventually stir all the cream cheese mixture into the chocolate mixture and mix until well combined and smooth. Spoon the mixture onto the cold cheesecake base.

Put the tin inside a larger tin or in a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tin.

Bake for 40-50 minutes, checking regularly after 40 minutes to make sure it isn't burning Don't overcook - it should be wobbly in the centre. Leave the cheesecake to cool slightly in the tin, then cover and refrigerate overnight before serving.


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