Chocolate Cheesecake

Chef: Dr. Oetker
Prep: 60 mins
Cook: 60 mins
Chocolate Cheesecake
This delicious cheesecake is the perfect showstopper for all events

For the base

175 g Digestive Biscuits (6oz, very finely crushed)

1 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g)

40 g Caster Sugar (1 1/2 oz)

75 g Unsalted Butter (3 oz, melted)

For the filling

300 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (x2 bars)

525 g Full Fat Cream Cheese (1lb 3oz)

175 ml Double Cream (6 fl.oz)

15 g Dr. Oetker Madagascan Vanilla Paste (1 tbsp)

Medium Eggs (x4, beaten) 1

15 g Caster Sugar (4 oz)

To decorate

100 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 1/2 oz)

50 g Unsalted Butter (2 oz)

75 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 oz)

75 g Dr. Oetker Fine Cooks' Milk Chocolate (3 oz)

Preheat the oven to 180 C (160 C fan oven, 350 F, gas 4).

Grease and base line a 6.5cm (2 12 inch) deep, 20cm (8inch) diameter spring-form cake tin.

Double wrap the outside of the tin with foil to make it waterproof. 

Put the crushed biscuits in a bowl and mix in the Cocoa Powder and sugar.

Bind together with the melted butter, mixing well until thoroughly blended.

Pile into the prepared tin, and press evenly into the tin using the back of a spoon to cover the base.

Chill until required. 

To make the filling

Break the Extra Dark Chocolate into pieces and place in a heatproof bowl.

Place over a saucepan of barely simmering water and leave to melt.

Remove from the water, mix well and cool for 10 minutes. 

Meanwhile, in a large bowl, mix the soft cheese, double cream and Vanilla Paste together.

Mix in the melted chocolate - the mixture will thicken - and thengradually beat in the eggs and sugar. 

Spoon over the crumb base and smooth the top.

Stand the cheesecake in a roasting tin and pour in sufficient boiling water to come halfway up the side othe tin.

Bake in the oven for 1 hour until firm and set.

Turn off the oven heat, open the oven door and keep ajar, leave the cheesecake to cool for 30 minutes in the oven.

Remove the cheesecake from the water bath and transfer the cheesecake, still in the tin, to a wire rack; leave to cool completely.

Carefully remove the cheesecake from the tin and transfer to a serving plate.

Chill for at least 3 hours - preferably overnight. 

To decorate

Break the 100g of Extra Dark Chocolate into a heatproof bowl and add the butter and 15ml (1tbsp) cold water.

Put the bowl over a saucepan of barely simmering water and leave to melt.

Remove from the water and leave aside for about 20 minutes or until it begins to thicken slightly. 

To serve, stand the cheesecake at room temperature for 10 minutes then spoon over the chocolate sauce, gently spreading and allowing it drip over the edge of the cheesecake.

To make the Dark Chocolate Rolls

Break 75g (3oz) Dr. Oetker 72% Extra Dark Fine Cooks’ Chocolate and 75g (3oz) Dr. Oetker Milk Fine Cooks’ Chocolate into pieces and place in a heatproof bowl.

Put the bowl over a saucepan of barely simmering water and leave to melt.

Remove from the water and mix well.

Pile the centre of the cheesecake with dark chocolate rolls 

Your cheesecake is now ready to serve and enjoy! 

Serves
14

Preparation Time
60 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Chocolate, Sugar, Biscuits

Recipe Type
Dessert, Cheesecake

Level of Difficulty
Medium

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