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A chocolate cheesecake with raspberries scattered on top Tried & Tested

Baked chocolate cheesecake

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3.667 stars based on 3 ratings

If you fancy a chocolate fix you can’t go wrong with this delicious cheesecake with a hint of rum or brandy. Perfect to serve as an after dinner treat.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

For the base

  • 175g 6¼ oz Digestive biscuits
  • 1tbsp 1tbsp Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 1tbsp 1tbsp Cocoa powder
  • 75g 2¾ oz Butter (unsalted) melted

For the filling

  • 100g 3½ oz Dark chocolate
  • 50g 1⅞ oz Butter (unsalted)
  • 1tbsp 1tbsp Cocoa powder
  • 1tbsp 1tbsp Rum or Brandy
  • 3 3 Egg(s) (free range) medium
  • 40g 1½ oz Unrefined molasses sugar (we like Billington's) Unrefined molasses sugar
  • 40g 1½ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 1tbsp 1tbsp Plain white flour (we like Allinson) Plain white flour
  • ½tsp ½tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • 250g 8⅞ oz Mascarpone cheese
  • Raspberries to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180˚C (160°C fan, 350˚F, gas mark 4).

  2. Classic mode Step 2

    Crush the biscuits, dark muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well.

    Ingredients for this step

    • 175g 6¼ oz Digestive biscuits
    • 1tbsp 1tbsp Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
    • 1tbsp 1tbsp Cocoa powder
    • 75g 2¾ oz Butter (unsalted)
  3. Classic mode Step 3

    Press into the bottom of a 20cm/8 inch spring-form cake tin and set aside.

  4. Classic mode Step 4

    To make the filling, place chocolate, butter, cocoa powder and rum/brandy into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate
    • 50g 1⅞ oz Butter (unsalted)
    • 1tbsp 1tbsp Cocoa powder
    • 1tbsp 1tbsp Rum or Brandy
  5. Classic mode Step 5

    Meanwhile, beat the eggs and sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).

    Ingredients for this step

  6. Classic mode Step 6

    Add the flour, vanilla extract and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine.

    Ingredients for this step

    • 1tbsp 1tbsp Plain white flour (we like Allinson) Plain white flour
    • ½tsp ½tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
    • 250g 8⅞ oz Mascarpone cheese
  7. Classic mode Step 7

    Pour into the cake tin and bake for 40-45 minutes. Allow to cool. Serve with raspberries.