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110Total Time
25Prep Time
45Bake Time

Baked chocolate cheesecake

1 Reviews

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.

If you enjoyed this recipe, try out our delicious baked vanilla cheesecake.

110Total Time
25Prep Time
45Bake Time


  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.


  • 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 Allinson's Plain White Flour
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 250g Mascarpone cheese
    •  Raspberries (to decorate)

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