Chocolate Cheesecake: Chocolate Cheesecake

If I had to choose the perfect dessert for any occasion, cheesecake would definitely be one of my top picks — I couldn’t choose just one. Cheesecake has earned its place as the star of many celebrations, and it’s one of the most requested desserts on restaurant menus. It’s delicious in every flavour and easy to make at home. This chocolate cheesecake is the perfect proof.

I truly believe that adding chocolate to cheesecake is always a good idea. Since chocolate plays a big role in the flavour, it’s worth choosing one you really love. And to make it look even better, I suggest decorating it so that it looks even more delicious than it tastes. With a simple chocolate ganache, you can turn a tasty cheesecake into a stunning creation — perfect for any celebration.

You’re probably eager to know how to make this beauty. So here’s the recipe for the most delicious chocolate cheesecake you’ll ever try. With a bit of creativity and a few chocolate eggs, it can even become the perfect Easter dessert if you’re looking for an alternative to the traditional Easter cake.

NOTE: This cheesecake recipe can easily be made gluten-free. See the ingredient notes.

Ingredients

For the base

• 180 g crunchy biscuits (such as digestive, Marie or shortbread)*
• 10–20 g unsweetened cocoa powder
• 80 g melted salted butter (or unsalted with a pinch of salt)

*Use gluten-free biscuits (e.g. oat-based) for a gluten-free version.

For the filling

• 250 g dark chocolate
• 450 g cream cheese
• 500 g cold double cream (35% fat)
• 60 g icing sugar
• 60 g brown sugar

For the topping

• 200 g dark chocolate
• 200 g double cream (35% fat)
• Small chocolate eggs

Preparation

Chocolate cheesecake

1. Preheat the oven to 180 °C.
2. Start by making the base: crush the biscuits in a food processor until finely ground.
3. Add cocoa and melted butter, and mix thoroughly.
4. Press the mixture into the bottom of the De Buyer round perforated tin lined with baking paper.
5. Bake the base for 15 minutes at 180 °C, then remove and let cool completely on a wire rack.
6. Melt the chocolate in a bain-marie saucepan.
7. In a bowl, beat the cream cheese with both sugars until smooth (using a whisk or hand mixer).
8. Mix in the melted chocolate and set aside.
9. Whip the cold cream in your KitchenAid stand mixer until soft peaks form (not stiff).
10. Fold the whipped cream into the chocolate mixture in batches using a spatula.
11. Pour the filling into the tin and chill in the fridge.

Ganache

1. Finely chop the chocolate and place in a bowl.
2. Heat the cream until just boiling and pour over the chocolate.
3. Stir until smooth and glossy.

Decoration

1. Spread half the ganache over the cheesecake and refrigerate for at least 4 hours.
2. Put the remaining ganache into a piping bag with a star nozzle or into the De Buyer piping gun and chill.
3. Before serving, decorate the edge with the remaining ganache.
4. Place some chocolate eggs in the centre and serve.