Baked chocolate cheesecake


Baked chocolate cheesecake

My boyfriend’s mum is staying this weekend, and I wanted to make something special for pudding on Friday night. I love the creamy richness of no-bake cheesecake, white chocolate being a favourite, but I’ve never made a baked cheesecake. So I thought I’d give it a go.

I found this recipe on the Waitrose website.  Quick and easy, I made it after work on Thursday night, then had to wait until last night to enjoy the fruits of my labour. It’s simple, smooth and rich, and a great base recipe which could be adapted with different flavours. I’ve already got my eye on a banoffee version, and an Oreo no-bake cheesecake so watch this space!

Baked chocolate cheesecake

  • 200g ginger nut biscuits, crushed to a fine powder
  • 50g butter, melted
  • 150g dark chocolate (70% cocoa solids plus)
  • 750g mascarpone
  • 125g light brown muscovado sugar
  • 2 tbsp cornflour
  • 3 large eggs, beaten
  • Cocoa powder, to dust
  • Mini eggs or raspberries to decorate

The perfect Easter treat

  1. Preheat the oven to 180°C/gas mark 4. Grease and line the base of a 23cm non-stick, spring-form cake tin.
  2. Mix biscuit crumbs and melted butter together, then press into the prepared cake tin and chill for 5-10 mins
  3. Melt the chocolate and leave to cool.
  4. Whisk mascarpone, sugar and cornflour in a large bowl until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin.
  5. Cook for 55-60 minutes – the cheesecake should still feel wobbly, but it will set further as it cools. I think mine was slightly overcooked, hence the cracks on the top. Delicious nonetheless but be brave and don’t overcook!
  6. Leave to cool then chill overnight in the fridge. Decorate with mini eggs, raspberries or topping of your choice and serve with natural greek yoghurt or chilled pouring cream. Yum.

Simple baked chocolate cheesecake

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