Chocolate Cheesecake


Chocolate Cheesecake

Prep Time ~60 mins Complete Time ~25 Mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~No Serves ~6

Tip ~Keep in a fridge until required, this should keep well for 3 - 4 days.


50g / 2oz butter, melted

150g / 5oz digestive biscuits, finely crushed

50g / 2oz golden caster sugar

175g / 6oz plain chocolate

1 x 225g / 8oz cream cheese

75g /3oz caster sugar

2 eggs, separated

284ml / 10floz double cream, lightly whipped

Chocolate grated for decoration

You will need: A 23cm / 9 inch loose bottom flan tin, lightly greased with butter.


  • Melt the butter in a medium sized saucepan. Then add the biscuit crumbs and golden caster sugar, stir well to combine.
  • Press this mixture into the base and sides of the flan tin and then place into the fridge to harden.
  • Melt the chocolate in a bowl set over a pan of gently simmering water.
  • Blend the cream cheese, caster sugar and egg yolks together with an electric hand mixer, and then slowly blend in the melted chocolate.
  • Fold in half the cream.
  • Whisk the egg whites until stiff and fold into the mixture. Pour into the biscuit base and leave in the fridge to set.
  • Whip the remaining cream until stiff enough to either spoon or pipe and use to decorate the cheesecake. Garnish with the grated chocolate.