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Chocolate Cheesecake

Makes 1 cheesecake

The top of this baked cheesecake will crack slightly in the oven, creating an attractive, decadent appearance when dusted with icing sugar. This is a good dessert recipe that can be prepared well in advance and refrigerated until serving.

Free from Soya, Nuts


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  1. Line an 8”/20cm round dish or loose-bottomed tin with parchment and pre-heat the oven.
  2. Put the biscuits into a bag and crush them into fine crumbs, or crumb them in a blender.
  3. Melt the butter, add it to the crushed biscuit crumb and mix well.
  4. Tip the mixture into the prepared dish.
  5. Place a piece of cling film over the biscuit crumb and smooth the top.
  6. Chill the biscuit base.


  1. Put the mascarpone cheese and sugar into a bowl and stir to combine.
  2. Add the eggs, one at a time, beating well after each.
  3. Beat in the vanilla and melted chocolate.
  4. Sieve the cornflour into the bowl and beat until combined.
  5. Pour onto the prepared biscuit base, smooth the top and bake for 60 - 65 minutes.
  6. Turn off the oven, open the door slightly and leave the cheesecake to cool down slowly.
  7. Refrigerate the cheesecake.
  8. Sieve icing sugar over the cold cheesecake and serve.


8”/20cm round dish or loose-bottomed tin, large bowl, saucepan, mixing bowl and parchment paper


170°C, Fan 150°C, 325°F, Gas 3

Cooking time

60-65 minutes
The filling is beautiful but I didn’t enjoy the base as much. I purchased supermarket gingers and wished I hadn’t as it wasn’t very sweet and I thought spoilt the finished cheesecake. Next time I’ll use something different as the rest was quite delicious!
By Julie Hoebee
03 Jun 2020

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