This is the silkiest, smoothest, most meltingly delicious chocolate cheesecake ever! Looks impressive but easy to make... go on try it, we promise you won’t regret it!
Light digestive biscuits, crushed
Light soft cheese
Dark chocolate, melted
You will also need…
18cm spring-form cake tin
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.
Step 2 of 4
Mix together the crushed biscuits and cocoa powder. Melt the butter in a small pan or in the microwave and stir into the crushed biscuits until combined. Press into the base of the tin and chill for 10 minutes.
Step 3 of 4
Beat the cream cheese until soft in a food processor (or with an electric hand mixer). Gradually add the condensed milk and then add the remaining ingredients. Beat until very smooth. Gently pour the mixture over the set biscuit base.
Step 4 of 4
Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Dust the top with cocoa powder, remove from the tin, and serve.
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PREP: 30 mins
COOK: 1 hour