Chocolate Cheesecake

Baked Chocolate Cheesecake

This chocolate cheesecake feels entirely decadent. With a crumbly biscuit base, deliciously sweet and creamy chocolate cheesecake filling, and topped with a lattice of drizzled white and dark chocolate you’ll struggle to stop at just one slice. This is the perfect pudding to share with friends…or not to share at all!

To make your own, you’ll need:

  • 250g digestive biscuits
  • 75g butter (plus a little more for greasing)
  • 500g cream cheese
  • 250g mascarpone cheese
  • 2 tablespoons corn flour
  • 200g caster sugar
  • 3 medium range eggs + 1 another yoke
  • 350g dark chocolate
  • 100g white chocolate

You’ll also need:

  • Saucepan
  • Mixing bowl
  • Rolling pin
  • Spoon
  • Measuring scales
  • Springform cake tin
  • Spatula
  • Microwaveable bowl


  1. Grease the inside (sides and base) of your springform cake tin with a little butter
  2. Preheat the oven to 140 degrees Celsius/Gas Mark 1
  3. Put your digestives in a sealed bag and gently bash with a rolling pin until they resemble crumbs
  4. Melt your butter in the saucepan on a low heat until melted
  5. Add the biscuit to the saucepan and mix to coat the biscuit in butter
  6. Spoon into your greased cake tin and using your spatula, press to pack it down
  7. Place the cake tin in the fridge to chill whilst you make the cheesecake filling
  8. In your mixing bowl beat your cream cheese, mascarpone caster sugar and eggs until smooth (it will also thicken up slightly, which is fine)
  9. Break 250g of dark chocolate into a bowl and microwave until melted (I do this by cooking for 30 second bursts, removing the bowl each time and stirring the chocolate)
  10. Add the chocolate to your mixing bowl and stir until combined
  11. Pour the mixture onto the biscuit base
  12. Bake in the oven for 1-1.5 hours until the top is firm (there will still be a slight wobble) then leave to cool
  13. Melt your remaining dark chocolate and white chocolate in separate bowls as you did previously
  14. Drizzle on top of your cheesecake to decorate

Make sure your cake tin isn’t too shallow as this beautifully baked cheesecake doesn’t scrimp on depth. It will look supremely tall as you take it out of the oven, however don’t worry, it does shrink back a little as it cools.

If you like this recipe, you’ll love my No Bake Chocolate Tart. Or if you have a taste for cheesecake, why not check out my Baileys Cheesecake recipe?

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