Wednesday, 5 December 2012


This chocolate cheesecake recipe is yummy and indulgent. It is a well loved dessert that impresses both chocolate and cheesecake lovers. 

15 digestive biscuits 
50 g butter 
1 tablespoon cocoa powder

For the filling:
250 g mascarpone cheese 
200 g cream cheese 
300 g milk chocolate
100 g dark chocolate
3 oz caster sugar 

75 g dark chocolate, finely chopped
125 ml double cream
1 teaspoon golden syrup

Preheat the oven to gas mark 4/180 c.

Crush the digestive biscuits to form fine crumbs. Melt the butter and add to the biscuit crumbs along with the cocoa powder .  Place the mixture into a cake tin and push down firmly with the back of a spoon.  Place in the fridge to chill for 30 minutes.

Melt the milk chocolate in a bowl over a saucepan of water.  Place the mascarpone cheese, cream cheese and sugar into a bowl and mix thoroughly with a wooden spoon.  Mix the chocolate into the cheesecake mix.
Melt the dark chocolate and swirl into the mix.

Pour the cheesecake mix onto the base and place in fridge for at least 4 hours to set, ideally leave overnight.

To make the chocolate glaze, melt the chopped chocolate, cream and syrup over a gently heat and then whisk to a smooth sauce.  Allow to cool then swirl over the cheesecake.

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