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Chocolate cheesecake with a dollop of creme fraiche. Tried & Tested

Chocolate Cheesecake

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4.75 stars based on 4 ratings

This delicious chocolate cheesecake recipe featured on series 2 of Baking Mad with Eric Lanlard on Channel 4. The recipe can also be found in Eric’s ‘Home Bake’ book.

 

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the base

  • 125g 4½ oz Butter (unsalted) melted, plus extra for greasing
  • 250g 8⅞ oz Chocolate Bourbon biscuits

For the filling

  • 200g 7⅛ oz Cream cheese full fat
  • 400g 14⅛ oz Mascarpone cheese
  • 75g 2¾ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) whole
  • 40g 1½ oz Cocoa powder sifted, plus extra for dusting
  • 100g 3½ oz Dark chocolate melted
  • 2tsp 2tsp Chocolate extract (we like Nielsen-Massey) Chocolate extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C , gas mark 4). Grease a 20cm spring form cake tin with extra butter and line the base with baking paper.

  2. Classic mode Step 2

    For the base, crunch the bourbon biscuits into crumbs and place in a bowl. Pour over the melted butter. Mix together then press evenly into the prepared cake tin. Refrigerate for 30 minutes to an hour, until set.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) melted, plus extra for greasing
    • 250g 8⅞ oz Chocolate Bourbon biscuits
  3. Classic mode Step 3

    For the filling, place the cream cheese, mascarpone and sugar in a food processor and blend until smooth. Add the eggs, then the cocoa powder, chocolate extract and lastly the melted chocolate, still beating. Continue beating until thoroughly combined.

    Ingredients for this step

    • 200g 7⅛ oz Cream cheese full fat
    • 400g 14⅛ oz Mascarpone cheese
    • 75g 2¾ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) whole
    • 40g 1½ oz Cocoa powder sifted, plus extra for dusting
    • 2tsp 2tsp Chocolate extract (we like Nielsen-Massey) Chocolate extract
    • 100g 3½ oz Dark chocolate melted
  4. Classic mode Step 4

    Spoon the mixture on to the biscuit base in the tin. Level the surface, then bake in the preheated oven for about 50-60 minutes or until the cheesecake still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool and set for about an hour with the door closed. Take out of the oven, cool, then chill for at least 3 hours in the fridge.

  5. Classic mode Step 5

    Turn out of the tin, peel off the lining paper and transfer to a serving plate. Dust with cocoa and serve with creme fraiche.