Home-baked easy chocolate cheesecake recipes
These best home-baked chocolate cheesecake recipes are easy to make.
I love the way chocolate can be cooked with so many different ingredients, and it always tastes like heaven, - I mean, chocolate and cheese - now who would have thought it?
Chocolate cheesecake is always a popular chocolate dessert to take along to any social gathering. A rich chocolate dessert that is a gourmet and sophisticated dessert, yet easy to make and decorate.
And being made with chocolate, adds that extra twist on other plain cheesecake recipes.
The recipes here range from those with simple ingredients so kids can enjoy them too, to a more dense cake with mascarpone, while the chilled hazlenut recipe below includes rum.
Simple baked chocolate cheesecake recipe
275g plain chocolate, chopped into small pieces
1.2kg of cream cheese, at room temperature
200g granulated sugar
2ml of vanilla essence
4 eggs, at room temperature
175ml of soured cream
1 tablespoon of cocoa powder
Ingredients for the base
200g of chocolate biscuits, crushed
75g butter, melted
½ teaspoon ground cinnamon
Preheat the oven to 180C, 350F, gas 4.
Prepare a 23 x 7.5 cms, spring-form cake tin. Butter the sides and base line the tin.
Mix the crushed biscuits with the butter and cinnamon. Press the mixture evenly on to the base of the tin, using the back of a spoon to cover evenly.
Melt the chocolate for the cheesecake and set it aside. See cooking tips for melting chocolate.
Beat the cream cheese until smooth, and then beat in the sugar and vanilla essence. Add the eggs, one at a time.
Stir the soured cream into the cocoa powder to form a paste. Add to the cream cheese mixture. Stir in the melted chocolate and mix well until smooth.
Pour the filling into the base. Bake for about one hour. Cool in the tin. Once cooled remove the sides of the tin and place the cheesecake on a serving plate. Serve chilled. Serves 10-12.
Warmed chocolate mascarpone cheesecake
Biscuit base ingredients
225g digestive or wheaten biscuits
60g unsalted butter
60g plain chocolate, finely chopped
Chocolate filling ingredients
2 large eggs, separated
85g caster sugar
230g mascarpone cheese
150ml double cream, lightly whipped
50g chocolate, finely chopped
4 tablespoons cocoa powder, sifted
1-2 tablespoons Amaretto liqueur or brandy
icing sugar, for sprinkling
ice cream or thick cream to serve
a spring-form cake tin, 23 cm diameter, well buttered.
Preheat the oven to 170C, 325F, gas 3.
Prepare the chocolate cheesecake base by putting the biscuits into the food processor, and pulse until you have fine crumbs. Alternatively, place the biscuits into a plastic bag and crush them until they are fine crumbs.
Transfer the crumbs into a mixing bowl. Put the butter and chocolate into a heatproof bowl and melt gently. See cooking tips for melting chocolate.
When melted, gently stir into the biscuit crumbs. When well mixed, transfer the mixture into the prepared sandwich tin, and using the back of a spoon, press into the base and up the sides of the tin. Fill any gaps and smooth to around the same thickness throughout.
Chill the biscuit base while you make up the filling:
Put the egg yolks and sugar into a large mixing bowl and, using an electric whisk or mixer, whisk until very thick and mousse-like, so that a wide ribbon-like trail slowly falls back into the bowl.
Put the mascarpone into a bowl and beat until it has a nice smooth texture; then gently fold into the whipped cream.
Then gently stir the mascarpone mixture into the egg yolks, then add the chopped chocolate, cocoa, ground almonds and liqueur, and mix gently.
Put the egg whites into a greaseless and spotlessly clean mixing bowl. Again using an electric mixer, whisk until stiff peaks form. Then using a large metal spoon fold the egg whites into the mixture in approximately three equal batches.
Pour the filling into the biscuit case and bake in the preheated oven for about one hour, or until set and beginning to colour.
Remove from the oven and let cool for about 20 minutes; then carefully unclip and remove the tin.
Sprinkle with icing sugar and serve warm or at room temperature with ice cream or thick cream. Serves eight.
Chocolate cheesecake tart
350g cream cheese
4 tablespoons of whipping cream
225g of caster sugar
55g cocoa powder
1/2 teaspoon ground cinnamon
whipped cream for decorating
chocolate curls for decorating
Preheat the baking sheet in the centre of the oven at 180C, 350F gas 4.
23cm pie dish, buttered and base-lined.
For the base:
85g digestive biscuits, crushed by placing in a plastic bag and rolled over with a rolling pin.
45g crushed ammaretti biscuits (if you can find them; if not, increase the amount of digestive biscuits used.
For the base, mix the crushed biscuits and the butter together in a mixing bowl.
With a spoon, press the mixture over the base and sides of the dish.
Bake in the oven for eight minutes and then allow to cool.
With an electric mixer, beat the cheese and cream together until smooth. Beat in the sugar, cocoa and cinnamon until well blended.
Add the eggs, one at a time, beating just enough to carefully blend.
Pour into the cooked chocolate cheesecake tart base, and bake on the hot sheet for 25-30 minutes.
The filling will sink as it cools; decorate with the whipped cream and chocolate curls.
Chilled hazelnut chocolate cheesecake
Make this cake a day or two before serving and chill overnight.
75g shelled hazelnuts
125g plain chocolate, roughly chopped
grated zest and juice of one lemon
700g of ricotta cheese
2 tablespoons dark rum
175g caster sugar
2 eggs, plus 1 egg white
200g of cold butter
35g of plain flour
2½ teaspoons baking powder
125g of soft brown sugar
65g ground almonds
icing sugar for dusting.
Prepare a deep, 23cm loose-based cake tin or spring-release cake tin; butter well and base-line.
Preheat the oven to 180C, 350F, gas 4.
Toast the hazelnuts under a hot grill until golden brown. Rub off the skins. Cool and then place in a food processor with the chocolate, lemon zest, lemon juice, ricotta cheese, rum and caster sugar. Process until just combined, and then put into a large mixing bowl.
Lightly whisk the extra egg white until it just holds its shape, and then fold it into the chocolate-cheese mixture.
Chop the butter into 15g portions and place in the food processor with the flour, baking powder, brown sugar, almonds, vanilla essence, and eggs. Process in the mixer till this mixture looks like coarse breadcrumbs.
Spoon a third of the crumb mixture into the prepared base of the cake tin, and lightly press into place with the back of a metal spoon.
Pour the chocolate-ricotta mixture into the tin, levelling the surface. Spoon over the remaining breadcrumb mixture, spreading it so that the surface is evenly covered, but leave the texture of the cheesecake topping with a rough-looking surface.
Stand the cheesecake on a baking tray and bake in the oven for about one hour, or until slightly risen, and a lovely golden brown colour and firm to the touch.
Allow the cheesecake to cool, remove from tin and then cover and refrigerate overnight.
Before serving, remove from the tin; leave at room temperature and before serving dust with icing sugar. Serves up to 10.
For a low fat cheesecake option go to the chocolate low fat dessert recipes page.
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