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Baked Chocolate Cheesecake

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Baked Chocolate Cheesecake

A luxurious finale to a wonderful Easter lunch. This baked cheesecake tastes best well chilled, so make it the night before.

  • Vegetarian
Preparation time:
15 minutes, plus chilling overnight or for a minimum of 6 hours
Cooking time:
60 minutes
Total time:
1 hour 15 minutes, plus chilling overnight 25 minutes
Serves:
 8

Ingredients

  • 200g pack Waitrose Stem Ginger Cookies
  • 50g butter, melted
  • 150g bar Green & Black's Organic Cooking 72% Chocolate
  • 750g mascarpone
  • 125g light brown muscovado sugar
  • 2 tbsp cornflour
  • 3 large eggs, beaten
  • Cocoa powder, to dust
  • Waitrose Mini Eggs, to decorate

Method

  1. Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm non-stick, spring-form cake tin. Place the cookies in a strong plastic bag and crush them with a rolling pin. Tip the crumbs into a large bowl and stir in the melted butter until evenly mixed.
  2. Place the crumb mixture in the prepared cake tin and press down firmly with the back of a spoon and chill for 5-10 minutes.
  3. Meanwhile, gently melt the chocolate in a small heatproof bowl over a pan of barely simmering water. Stir until smooth, then set aside until cooled but still liquid.
  4. Place the mascarpone, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin. Level the surface, place on a baking sheet and cook for 55-60 minutes - the cheesecake will still feel wobbly, but it will set further as it cools.
  5. Turn off the oven, open the door and leave the cheesecake until completely cool. Chill until ready to serve. Dust with cocoa powder and decorate with mini eggs. Slice and serve with single cream.

Comments and images

Average user rating 4 stars out of 5

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Mrs Waitrose Shopper

Mrs Waitrose Shopper 17 January 2010 16:07

This cheesecake is delicious! I had lots of positive comments on it. I used Hobnobs instead of the ginger biscuits. I used a fan oven but cooked it at 160 degrees. the diet starts tomorrow!!!

badgerhunter

badgerhunter 02 November 2009 14:34

This cheesecake is delicious, and I wouldn't normally go for chocolate cheesecake. I made this on request, and I will carry on making it for dinner parties myself. I made it once without chilling overnight, but it is still delicious (it just doesn't taste particularly cheesecake-y). It certainly does serve a lot of people - it is quite rich (especially if you serve it with clotted cream - highly recommended!). The only thing I would say is to check the timing of the cooking if you have a fan oven - I have managed to slightly burn this twice now - and although it hasn't ruined it, it is obviously far better not being burnt!

MyMy

MyMy 27 April 2009 11:49

I made this with hobnobs in the base for a dinner party. It easily serves 12. My husband loves it so much that he won't let me cook it only for dinner parties and I know that he'd have no trouble eating a whole cheesecake. It's a good job that 1/3 of the ingredients make four cheesecakes in ramekins that bake in 30-35 mins!

momentsbymartha

momentsbymartha 23 December 2008 19:13

Delicious. Made this in an 8" tin rather than a 9" one, and the mixture was way more than I needed... could have had probably 25-35% less and still filled the tin.

Vikster

Vikster 28 November 2008 14:41

I made this today & had enough excess mixture to make 4 more mini-cheesecakes... can't wait to taste them!

Sarha Bucktowar

Sarha Bucktowar 06 September 2008 16:57

I make the cheesecake for a party I had, my guest's liked it so much that it was gone within five minutes. The only thing I changed slightly from the receipe was that i used chocolate chip cookies instead of ginger.

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4 stars out of 5

Average user rating Based on 110 ratings

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Nutritional Info

Typical values per serving:
Energy 852.0kcal
Sugars 32.9g
Fat 67.7g
Saturated Fat 42.2g
Salt 0.3g

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This recipe was first published on Waitrose.com in March 2006