Baked chocolate cheesecake - recipe

Baked chocolate cheesecake

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For the base

For the filling

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  1. 1

    Preheat oven to 180˚C (160°C fan, 350˚F, gas mark 4).

  2. 2

    Crush the biscuits, dark muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well.

    For this step you'll need:

    • 175g Digestive biscuits
    • 1 tbsp Unrefined dark muscovado sugar
    • 1 tbsp Cocoa powder
    • 75g Butter (unsalted)
  3. 3

    Press into the bottom of a 20cm/8 inch spring-form cake tin and set aside.

  4. 4

    To make the filling, place chocolate, butter, cocoa powder and rum/brandy into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.

    For this step you'll need:

    • 100g Dark chocolate
    • 50g Butter (unsalted)
    • 1 tbsp Cocoa powder
    • 1 tbsp Rum or Brandy
  5. 5

    Meanwhile, beat the eggs and sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).

    For this step you'll need:

    • 3 Egg(s) (free range) medium
    • 40g Unrefined molasses sugar
    • 40g Unrefined dark muscovado sugar
  6. 6

    Add the flour, vanilla extract and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine.

    For this step you'll need:

    • 1 tbsp Plain white flour
    • ½tsp Vanilla extract
    • 250g Mascarpone cheese
  7. 7

    Pour into the cake tin and bake for 40-45 minutes. Allow to cool. Serve with raspberries.

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