This rich and creamy chocolate cheesecake is a perfect treat for chocolate lovers! It has a buttery biscuit base, a smooth chocolate filling, and an optional chocolate glaze for extra indulgence. Whether for a celebration or just a sweet craving, this cheesecake is sure to impress!
Ingredients Needed:
For the Base:
- 125 grams digestive biscuits
- 60 grams butter
- 1 tablespoon cocoa powder
For the Filling:
- 175 grams dark chocolate (chopped small)
- 500 grams of cream cheese
- 150 grams caster sugar
- 1 tablespoon custard powder
- 3 large eggs
- 3 large egg yolks
- 150 milliliters sour cream (or just use a 142ml pot)
- ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)
For the Glaze (Optional):
- 75 grams dark chocolate (finely chopped)
- 125 millilitres double cream
- 1 teaspoon golden syrup
How To Make Chocolate Cheesecake?
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor. Add melted butter and cocoa powder, then mix until the crumbs stick together. Press the mixture into a 23cm springform tin, making an even layer. Freeze while preparing the filling.
- Preheat the Oven: Set your oven to 180ºC. Boil a kettle of water for the water bath.
- Melt the Chocolate: Gently melt the dark chocolate in a microwave or over a double boiler. Stir until smooth, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until soft. Add the caster sugar and custard powder, then beat until combined. Mix in the eggs, one at a time, followed by the egg yolks and sour cream. Stir in the dissolved cocoa powder and melted chocolate, mixing until smooth.
- Prepare the Water Bath: Take the springform tin from the freezer. Wrap the outside tightly with clingfilm (plastic wrap), then cover with a strong layer of foil to keep water out.
- Bake the Cheesecake: Place the tin in a roasting pan. Pour the cheesecake batter into the tin, then add hot water to the roasting pan until it reaches halfway up the tin. Bake for 45 minutes to 1 hour. The top should be set, but the center should still have a slight wobble.
- Cool and Chill: Remove the cheesecake from the water bath and take off the foil and plastic wrap. Let it cool at room temperature, then cover with clingfilm and refrigerate overnight before serving.
- Make the Chocolate Glaze (Optional): Heat the chopped chocolate, double cream, and golden syrup over low heat until the chocolate melts. Stir until smooth. Let it cool slightly, then drizzle over the chilled cheesecake.
Recipe Tips:
- Use Full-Fat Cream Cheese for Best Texture: Always use full-fat cream cheese, not low-fat or spreadable versions. This makes the cheesecake creamy and rich without cracking.
- Melt Chocolate Slowly to Avoid Burning: If using a microwave, melt in 20-second bursts, stirring each time. If using a double boiler, keep the heat low to prevent overheating and clumping.
- Don’t Overbeat the Batter: Mix ingredients until just combined. Overbeating adds too much air, making the cheesecake rise and crack while baking.
- Check for the Perfect Bake: The edges should be set, but the center should have a slight wobble when gently shaken. If it’s fully firm, it’s overbaked.
- Let It Cool Slowly to Prevent Cracks: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This helps prevent sudden temperature changes that cause cracks.
How To Store Leftovers?
- Refrigerate: Let the chocolate cheesecake cool completely to room temperature before storing. Cover it tightly with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 4 days to maintain freshness.
- Freeze: Wrap the fully cooled cheesecake (still in its tin) tightly with plastic wrap and then a layer of foil. Freeze for up to 1 month.
Nutrition Facts:
- Calories: 430 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 140mg
- Sodium: 250mg
- Potassium: 190mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 8g
Try More Nigella Lawson Recipes:
- Nigella No Bake Chocolate Cheesecake Recipe
- Nigella Chocolate Orange Cheesecake
- Nigella Chocolate And Cherry Trifle Recipe
Nigella Chocolate Cheesecake
Description
This rich and creamy chocolate cheesecake is a perfect treat for chocolate lovers! It has a buttery biscuit base, a smooth chocolate filling, and an optional chocolate glaze for extra indulgence. Whether for a celebration or just a sweet craving, this cheesecake is sure to impress!
Ingredients
For the Base:
For the Filling:
For the Glaze (Optional):
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor. Add melted butter and cocoa powder, then mix until the crumbs stick together. Press the mixture into a 23cm springform tin, making an even layer. Freeze while preparing the filling.
- Preheat the Oven: Set your oven to 180ºC. Boil a kettle of water for the water bath.
- Melt the Chocolate: Gently melt the dark chocolate in a microwave or over a double boiler. Stir until smooth, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until soft. Add the caster sugar and custard powder, then beat until combined. Mix in the eggs, one at a time, followed by the egg yolks and sour cream. Stir in the dissolved cocoa powder and melted chocolate, mixing until smooth.
- Prepare the Water Bath: Take the springform tin from the freezer. Wrap the outside tightly with clingfilm (plastic wrap), then cover with a strong layer of foil to keep water out.
- Bake the Cheesecake: Place the tin in a roasting pan. Pour the cheesecake batter into the tin, then add hot water to the roasting pan until it reaches halfway up the tin. Bake for 45 minutes to 1 hour. The top should be set, but the center should still have a slight wobble.
- Cool and Chill: Remove the cheesecake from the water bath and take off the foil and plastic wrap. Let it cool at room temperature, then cover with clingfilm and refrigerate overnight before serving.
- Make the Chocolate Glaze (Optional): Heat the chopped chocolate, double cream, and golden syrup over low heat until the chocolate melts. Stir until smooth. Let it cool slightly, then drizzle over the chilled cheesecake.
Notes
- Use Full-Fat Cream Cheese for Best Texture: Always use full-fat cream cheese, not low-fat or spreadable versions. This makes the cheesecake creamy and rich without cracking.
- Melt Chocolate Slowly to Avoid Burning: If using a microwave, melt in 20-second bursts, stirring each time. If using a double boiler, keep the heat low to prevent overheating and clumping.
- Don’t Overbeat the Batter: Mix ingredients until just combined. Overbeating adds too much air, making the cheesecake rise and crack while baking.
- Check for the Perfect Bake: The edges should be set, but the center should have a slight wobble when gently shaken. If it’s fully firm, it’s overbaked.
- Let It Cool Slowly to Prevent Cracks: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This helps prevent sudden temperature changes that cause cracks.
Nigella Chocolate Cheesecake