Skip to content

Details page sections

Decadent Chocolate Cheesecake
Decadent Chocolate Cheesecake
Desserts

Decadent Chocolate Cheesecake

4.7
30 mins
1 hours
Easy
10

This luscious chocolate cheesecake looks and tastes sensational, yet is surprisingly easy to make.

Keep my screen awake
  • Ingredients
  • Method

Ingredients

Base

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

Filling

  • 150g dark chocolate, melted
  • 500g cream cheese, softened
  • ¾ 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
  • ⅔ cup Chelsea Caster Sugar
  • 1 Tbsp lemon juice
  • Pomegranate arils, to decorate (optional)
  • Whipped cream, to serve

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=false, offset=10, total=10, results=[{comment_text=I really liked the cheesecake part of this but, found that the chocolate in the crust made it super hard and therefore it did not cut well. Will make again but will probably just use butter and cocoa or chocolate flavoured biscuits for the base., approved=true, user_name=Niki, hs_createdate=1727045864354, rating_new__1_5_=4, id=15973030407}, {comment_text=I made this for a 21st birthday dessert. It went down an absolute treat. I've made again for the next birthday and it will be my go to recipe from now on. I love how light the filling eats and not too sweet. I served with raspberry sauce - match made in heaven., approved=true, user_name=Gillian, hs_createdate=1723253025075, rating_new__1_5_=5, id=14469865796}, {comment_text=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., approved=true, user_name=Jason P, hs_createdate=1702249873849, rating_new__1_5_=4, id=11175546010}, {comment_text=Loved this cheesecake, rich but not over sweet. Lives up to its name.I did,n make the raspberry sauce but spread a light covering of mascarponeover the top and sprinkled pomegranate seeds. It was very very popular., approved=true, user_name=Joan, hs_createdate=1702249869201, rating_new__1_5_=5, id=11175447179}, {comment_text=This recipe has always been my go-to. So quick & easy to prepare., approved=true, user_name=Rachel, hs_createdate=1702249868591, rating_new__1_5_=5, id=11174113797}, {comment_text=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!, approved=true, user_name=Siobhan, hs_createdate=1702249867033, rating_new__1_5_=5, id=11175572761}, {comment_text=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 :-), approved=true, user_name=Kyran, hs_createdate=1702249861423, rating_new__1_5_=5, id=11175410873}, {comment_text=delicious!, approved=true, hs_createdate=1702249857437, rating_new__1_5_=5, id=11175479440}, {comment_text=Made this for a friend for her birthday it was a real hit. Nicest cheese cake she ever tasted., approved=true, user_name=Karyn, hs_createdate=1702249855751, rating_new__1_5_=5, id=11174084476}, {comment_text=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!, approved=true, user_name=Georgie, hs_createdate=1702249847381, rating_new__1_5_=4, id=11175388191}]}
Reviews
10

What did you think of this recipe?

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.
Reviews
10

What did you think of this recipe?

You May Like These

5 mins prep, 15 mins cook
4.5 (599)
15 mins prep, 40 mins cook
4.6 (390)
15 mins prep, 30 mins cook
4.3 (1106)
20 mins prep, 10 mins cook
4.5 (1329)
How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

Subscribe to Our Newsletter