Chocolate Cheesecake
Indulge in a decadent chocolate cheesecake with a crunchy biscuit base that melts in your mouth. The combination of creamy cheese, rich chocolate, and a hint of cocoa powder makes this dessert simply irresistible. Enjoy a velvety smooth texture that is perfect for any occasion.
— Constant Cookbook
Ingredients
- Biscuit base:
- 5oz or 10 Digestive Biscuits
- 1 tbsp Caster Sugar
- 1 1/2 oz Melted Butter
- Cheesecake:
- 120ml Whipping Cream
- 200g Cream Cheese
- 4oz Caster Sugar
- 2 tsp Cocoa Powder
- 150g Plain Chocolate
- *Try adding a couple of ginger nuts to the base for a slightly different taste.
Instructions
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Yield
Serves 8
Nutrition
- Calories: 296 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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