This baked chocolate cheesecake was a glorious moment in the history of humanity. Rob and I made this together originally but the recipe comes from the Gü book that Lawson Terrace gave me for my birthday! It was absolutely delicious. Coralicious thought it was good, so it must be good.
Remade this in October 2016 and it's still amazing. It's actually very easy so give it a go!
Want a No Cook version? Try the Chocolate Heaven Pudding, it's super easy and utterly delish.
Remade this in October 2016 and it's still amazing. It's actually very easy so give it a go!
Want a No Cook version? Try the Chocolate Heaven Pudding, it's super easy and utterly delish.
Ingredients
Method
Smash the biscuits up using a plastic bag/tupperware with a rolling pin and add the cocoa powder. I found that adding everything to a plastic bag worked well as you can mix it all together easily.
Pop the butter in a pan; melt it and then add the biscuit mix. Pop in your baking tin and press down with the back of a spoon.
Heat the cream until it just boils and pour it over the chocolate - stir and it melts.
Whisk the cornflour, cream cheese, sugar and egg in a large mixing bowl for a few minutes - it goes all thick and smooth.
Fold the chocolate cream into the egg mix and then pour over the biscuit base.
Bake at 130 for 35 mins.
Leave for 24 hours in the fridge, covering with clingfilm! Be patient, it's worth it!
When you come to take it out, I suggest placing the whole tin on a tall cup/glass and then pressing down on the edges of the tin so that the cheesecake pops out. Be careful to put even pressure down otherwise it might slip.
- 210g chocolate digestive biscuits
- 2 tbs hot chocolate powder
- 75g melted butter
- 150g dark chocolate
- 300ml whipping cream
- 350g full fat cream cheese
- 150g granulated sugar
- 1 egg
- 2 tbs cornflour
Method
Smash the biscuits up using a plastic bag/tupperware with a rolling pin and add the cocoa powder. I found that adding everything to a plastic bag worked well as you can mix it all together easily.
Pop the butter in a pan; melt it and then add the biscuit mix. Pop in your baking tin and press down with the back of a spoon.
Heat the cream until it just boils and pour it over the chocolate - stir and it melts.
Whisk the cornflour, cream cheese, sugar and egg in a large mixing bowl for a few minutes - it goes all thick and smooth.
Fold the chocolate cream into the egg mix and then pour over the biscuit base.
Bake at 130 for 35 mins.
Leave for 24 hours in the fridge, covering with clingfilm! Be patient, it's worth it!
When you come to take it out, I suggest placing the whole tin on a tall cup/glass and then pressing down on the edges of the tin so that the cheesecake pops out. Be careful to put even pressure down otherwise it might slip.
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