- Dish type
- Chocolate cheesecake
This chocolate cheesecake recipe has a lovely mint flavour to it. This requires a bit of time to chill overnight, but in all it is not a hard recipe and it's well worth the wait!
26 people made this
- 250g chocolate biscuits
- 75g plain chocolate
- 3 tablespoons caster sugar
- 7 tablespoons butter
- 340g plain chocolate
- 900g cream cheese
- 350g caster sugar
- 4 eggs
- 125ml double cream
- 50g unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 350ml soured cream
- 4 tablespoons caster sugar
- 125ml double cream
- 1 tablespoon butter
- 170g plain chocolate
MethodPrep:1hr ›Cook:1hr20min ›Extra time:14hr chilling › Ready in:16hr20min
- Grind the chocolate biscuits and 75g of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 23cm springform cake tin.
- Melt 340g of chocolate, and cool slightly. Blend in cream cheese, 350g sugar, eggs, 125ml cream, cocoa, vanilla and peppermint extract. Pour this over the biscuit base. Bake for 1 hour at 180 C / Gas 4. Cool overnight.
- In a small bowl, mix together the soured cream and 4 tablespoons sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 180 C / Gas 4. Chill for 6 to 8 hours.
- To decorate the cheesecake make a chocolate icing: In a small saucepan, simmer 125ml cream and 1 tablespoon butter. Add to this the 170g of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice design on the top.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!
Reviews & ratingsAverage global rating:(21)
Reviews in English (18)
it was a truly fantastic desert. easy to make and had the wow factor from all my dinner guests. I added some mint matchmakers on the top for added zing. I will keep this recipe at the top of my list to make time and time again. I recommend this to all who want a show stopper dinner party finale.-27 Jul 2013
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you.-16 Apr 2007
If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in order to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin!-27 Jun 2000