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Baked chocolate cheesecake

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About the bake

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.

110Total Time
25Prep Time
45Bake Time
6Serves
Easy

Method

  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. 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.

  5. 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).

  6. Step 6:

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

  7. Step 7:

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

Ingredients

  • For the base

    • 1 tbsp Unrefined dark muscovado sugar
    • 1 tbsp Cocoa powder
    • 75g Butter (unsalted) (melted)
  • For the filling

    • 100g Dark chocolate
    • 50g Butter (unsalted)
    • 1 tbsp Cocoa powder
    • 1 tbsp Rum (or brandy)
    • 3 Egg(s) (free range) (medium)
    • 40g Unrefined molasses sugar
    • 40g Unrefined dark muscovado sugar
    • 1 tbsp Plain white flour
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 250g Mascarpone cheese
    •  Raspberries (to decorate)

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