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The Chocolate Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

CALLING ALL CHOCAHOLICS! This recipe is A MUST . Loved by adults and children alike. I have yet to meet anyone who can resist it. It's very rich and no good if you are trying to slim BUT yummy + so simple. Your frinds will be impressed.

CALLING ALL CHOCAHOLICS! This recipe is A MUST . Loved by adults and children alike. I have yet to meet anyone who can resist it. It's very rich and no good if you are trying to slim BUT yummy + so simple. Your frinds will be impressed.

Ingredients

Serves: 0

Metric Cups
  • 300 grams plain chocolate (good quality)
  • 50 grams icing sugar (sifted)
  • 50 grams butter (melted)
  • 250 grams digestive biscuits (crushed)
  • 500 grams mascarpone cheese
  • 11 ounces plain chocolate (good quality)
  • 2 ounces confectioners' sugar (sifted)
  • 2 ounces butter (melted)
  • 9 ounces graham crackers (crushed)
  • 18 ounces mascarpone cheese

Method

The Chocolate Cheesecake is a community recipe submitted by suziewong1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease an 8 inch cake tin (can line it with greaseproof paper, if wished)
  • Melt Chocolate in a bowl over a saucepan of simmering water. Once melted add the icing sugar and stir.
  • Mix the melted butter and crushed biscuits together and then press it evenly into the bottom of the cake tin. Chill in fridge for 15 mins.
  • Put mascarpone into a bowl and mix beat it to loosen it slightly, then add it to the chocolate mixture. Mix together quickly.
  • Spread onto the chilled biscuit base.
  • Chill for at least a couple of hours to allow it time to set. I usually leave mine overnight but it's depends if you can last that long without digging in.
  • This cheesecake is great on it's own......or how about defrosting some frozen forest fruits, sweeten with a little icing sugar and serve this with the cheesecake. Let me know what you think!

  • Grease an 8 inch cake tin (can line it with greaseproof paper, if wished)
  • Melt Chocolate in a bowl over a saucepan of simmering water. Once melted add the confectioners' sugar and stir.
  • Mix the melted butter and crushed biscuits together and then press it evenly into the bottom of the cake tin. Chill in fridge for 15 mins.
  • Put mascarpone into a bowl and mix beat it to loosen it slightly, then add it to the chocolate mixture. Mix together quickly.
  • Spread onto the chilled biscuit base.
  • Chill for at least a couple of hours to allow it time to set. I usually leave mine overnight but it's depends if you can last that long without digging in.
  • This cheesecake is great on it's own......or how about defrosting some frozen forest fruits, sweeten with a little confectioners' sugar and serve this with the cheesecake. Let me know what you think!

    Tell us what you think

    What 1 Other has said

    • Wow, this is a gorgeous cheesecake. Very easy and quick to make and tastes heavenly. Everyone who tried it loved it too. Defiantly going to make this agin, often!

      Posted by Tilly73 on 21st April 2012
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