Chelsea

celebrating 130 years 1884-2014

Decadent Chocolate Cheesecake

By Chelsea Sugar
Decadent Chocolate Cheesecake
10 servings
  • 7 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 1 hrs
  • Serves
    10
Ingredients

    Base
    1 packet (250g) plain, sweet biscuits
    70g butter, melted
    50g dark chocolate, melted

    Filling
    150g dark chocolate, melted
    500g cream cheese, softened
    3/4 cup Chelsea Caster Sugar
    2 eggs
    2 tsp cocoa powder
    1 tsp vanilla extract
    1 cup sour cream

    Raspberry Sauce
    2 cups fresh or frozen raspberries
    2/3 cup Chelsea Caster Sugar
    1 Tbsp lemon juice

    Pomegranate arils, to decorate (optional)
    Whipped cream, to serve

Method

    Preheat oven to 160°C bake. Grease a 19-21cm springform tin and line the base with baking paper.

    Base
    Using a food processor or rolling pin, crush the biscuits into fine crumbs. Mix in the butter and chocolate. Press firmly into the base of the prepared tin. Refrigerate while you make the filling.

    Filling
    In a food processor or large bowl beat together the melted chocolate, cream cheese and Chelsea Caster Sugar. Beat in the eggs. Add the cocoa, vanilla and sour cream and mix well. Spoon the mixture evenly onto the biscuit base.

    Bake for 1 hour, until puffed and just set in the centre. Leave in the oven with the door ajar and the heat turned off for 1 hour. Place in the fridge to chill until ready to serve (at least 3 hours). Decorate with pomegranate arils and serve with raspberry sauce and whipped cream.

    Raspberry Sauce
    Combine the raspberries and Chelsea Caster Sugar in a small saucepan and bring to the boil. Simmer, stirring occasionally, for 6-8 minutes or until the mixture thickens slightly. Stir in the lemon juice. Refrigerate sauce for up to one week.

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Reviews

Average Rating
4.57
(7 reviews)


Made this for a friend for her birthday it was a real hit. Nicest cheese cake she ever tasted.

Just made this and is baking in the oven. I added a little more cocoa powder and vanilla essence, because it wasn’t just chocolatey enough. Fingers crossed it turns out well: must say it was very easy to make.

I made this for a birthday party and it was a hit! Very rich and indulgent. I couldn’t get sour cream in Japan so used yoghurt instead!

Easy and quick to make! Great as can make it the night before and dessert is taken care of. I added berries in as well- tasted really good!

Can anyone tell me if this is 150 bake or fan bake?
CHELSEA: Hi there, it is 150°C bake. We have updated the recipe :-)

This recipe has always been my go-to. So quick & easy to prepare.

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delicious!

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