Double Chocolate Baked Cheesecake

Double Chocolate Baked Cheesecake


  • 125g bourbon biscuits
  • 125g pecan, almond and raisin mix
  • 125g melted butter
  • 900g full-fat cream cheese
  • 200g 70% cocoa solid chocolate
  • 75g cocoa powder
  • 6 eggs
  • 150g golden caster sugar
  • 225g 70% cocoa solid chocolate
  • 250ml double cream
  • 25g butter

Method on making Double Chocolate Baked Cheesecake

  • Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring-sided tin.
  • Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn’t touch the bottom of the bowl) until melted.
  • Pulse the cheese and sugar in a processor until smooth.
  • Add the eggs, then the cocoa and chocolate.
  • Spoon onto the base and cook at 175Β°C (350Β°F, gas mark 4) for about 1 hr until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa.
  • Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won’t re-heat.
  • Serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work!

Double Chocolate Cheesecake

Our thanks to Simon Rimmer for sending us his recipe.

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