Baked chocolate cheesecake recipe
Chocolate + cheesecake = pudding heaven. Impress dinner party guests with Alan Coxon's decadent dessert, topped with berries and fresh mint.
This cheesecake may be made up to two days in advance before serving and will keep for up to one week in the refrigerator.
Ingredients
- 200 g chocolate chip biscuits, crushed to a fine crumb
- 3 tbsp unsalted butter, melted
- 1 orange, zest only
- 1 kg full-fat cream cheese, softened at room temperature
- 1.5 tsp vanilla extract
- 3 tbsp self-raising flour
- 3 medium egg
- 1 vanilla bean, seeds removed
- 200 ml crème fraîche
- 250 g dark chocolate (70% cocoa), melted
- 200 g frozen raspberries, or tinned black cherries (drained)
- 7.1 oz chocolate chip biscuits, crushed to a fine crumb
- 3 tbsp unsalted butter, melted
- 1 orange, zest only
- 2.2 lbs full-fat cream cheese, softened at room temperature
- 1.5 tsp vanilla extract
- 3 tbsp self-raising flour
- 3 medium egg
- 1 vanilla bean, seeds removed
- 7 fl oz crème fraîche
- 8.8 oz dark chocolate (70% cocoa), melted
- 7.1 oz frozen raspberries, or tinned black cherries (drained)
- 7.1 oz chocolate chip biscuits, crushed to a fine crumb
- 3 tbsp unsalted butter, melted
- 1 orange, zest only
- 2.2 lbs full-fat cream cheese, softened at room temperature
- 1.5 tsp vanilla extract
- 3 tbsp self-raising flour
- 3 medium egg
- 1 vanilla bean, seeds removed
- 0.8 cup crème fraîche
- 8.8 oz dark chocolate (70% cocoa), melted
- 7.1 oz frozen raspberries, or tinned black cherries (drained)
- 1 handful fresh mint sprigs
- 1 handful fresh mint sprigs
- 1 handful fresh mint sprigs
- 1 tinned black cherries, drained
- 1 tinned black cherries, drained
- 1 tinned black cherries, drained
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 160°C/315°F/gas mark 3. Using a little butter, lightly grease the bottom and sides of a 23-cm (9-inch) spring-form tin.
- In a mixing bowl, combine the chocolate chip biscuits crumbs with the melted butter and mix well.
- Press the crumb and butter mix lightly onto the base of the spring form tin, then scatter the raspberries or the black cherries on top. Set aside.
- In a large mixing bowl using an electric mixer, combine the cream cheese, vanilla extract and vanilla bean seeds and beat until light and creamy.
- Add the eggs, one at a time, mixing on low speed after each addition until just blended.
- Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate, orange zest and crème fraîche, then mix well.
- Pour the batter into the prepared tin and bake gently for 1 hour. Turn off the oven and leave the cheesecake to cool slightly in the oven for a further 10 minutes before removing, or until the centre is almost set.
- Run a sharp knife around the rim of the tin and allow the cheesecake to cool on a wire rack before removing the tin. Refrigerate at least 4 hours or overnight before serving.
- To serve: scatter the cheesecake with a few cherries or berries along with a few torn mint leaves and dust with the icing sugar.
Image: Catherine77/Shutterstock
On Saturday March 10 Alan Coxon will be one of thousands hosting a Smooth Radio Starlight Supper dinner party at home to raise money for Macmillan Cancer Support. Why not join Alan and Register for your Starlight Supper dinner party pack now?
Also worth your attention:
More Alan Coxon recipes
More cheesecake recipes
Paul Hallett's cheesecake recipe
Eric Lanlard's baked blueberry cheesecake recipe
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