Velvet chocolate cheesecake

Chocolate cheesecake

Easy to make and as with all cheesecakes can be made in advance. Remember to have all the ingredients at room temperature to avoid lumps forming when adding the cooled melted chocolate

For a gluten-free option, use gluten free biscuits in place of digestives.

This cake will keep for 1 week and is best served the day after it is made.

Makes 1 cakeĀ | Make in advance | Baking time 60-70 minutes at 160 C

Utensils required: Electric whisk OR Food processor |measuring cups & spoons & scale| saucepans| double boiler| 20 cm round springform tin

125 grams digestive biscuits OR gluten-free biscuits – finely crushed
1 tablespoon soft light brown sugar
1 tablespoon cocoa
90 grams unsalted butter

125 grams dark chocolate – about 50% cocoa solids
480 grams full fat cream cheese at room temperature
1/2 cup (125 mls) double cream at room temperature
90 grams light soft brown sugar
1 teaspoon vanilla
2 large eggs

  1. Grease and line the base of a 20 cm round spring form tin
  2. Make the base:
    1. Melt the butter, remove from heat and add the rest of the ingredients. Mix by hand until completely combined
    2. Press firmly into the base of the tin and smooth with the back of a spoon
    3. Chill in the fridge until firm
  3. Preheat oven to 160 C and place a baking dish with water on the lower shelf
  4. Make the filling
    1. Beat cream cheese and sugar together or process in food processor
    2. Add eggs and vanilla and beat or process until combined
    3. Blend in cream and cooled chocolate and mix until combined
    4. Spoon into prepared tin and smooth surface
    5. Bake in the centre of the oven for 60 – 70 minutes until the cheesecake looks firm but still has a wobble when moved (the cheesecake will continue to cook once removed from the over)
    6. Cool completely before placing in the fridge overnight
    7. Top with whipped cream and a dusting of cocoa powder if desired