Baked chocolate cheesecake combines melted chocolate and cream cheese in a smooth filling over a crunchy biscuit base. With plenty of dark chocolate, Delia Smith Chocolate Cheesecake Recipe has a rich chocolate flavour without becoming overly sweet.
Ingredients
For the Biscuit Base:
200g digestive biscuits
100g unsalted butter, melted
2 tablespoons cocoa powder
1 tablespoon caster sugar
For the Chocolate Filling:
600g full-fat cream cheese, softened
200g dark chocolate (60–70% cocoa)
150g caster sugar
3 large eggs
200ml soured cream
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 tablespoon cornflour
For Decoration (Optional):
50g grated dark chocolate
Fresh raspberries or strawberries
Whipped double cream
Recipe Details:
Prep Time: 25 minutes
Cook Time: 55–65 minutes
Chilling Time: 6 hours or overnight
Servings: 10
Oven Temperature: 160°C (140°C fan)
How to Make Delia Smith Chocolate Cheesecake
Step 1: Prepare the Biscuit Base
Preheat the oven to 160°C (140°C fan). Grease a 20cm springform cake tin and line the bottom with baking parchment.
Crush the digestive biscuits into fine crumbs using a food processor. You can also place them inside a plastic bag and crush them with a rolling pin.
Transfer the crumbs to a bowl, then add the melted butter, cocoa powder, and caster sugar. Mix everything until the crumbs are evenly coated. They should feel slightly damp and stick together when pressed.
Pour the mixture into the prepared tin and press it firmly across the bottom using the back of a spoon. Make sure the biscuit layer is even, especially around the edges.
Bake for 10 minutes, then remove the tin from the oven and allow the base to cool.
I prefer baking the biscuit base briefly instead of simply chilling it. The extra time in the oven gives it a firmer texture that holds up nicely beneath the creamy chocolate filling.
Step 2: Make the Chocolate Cheesecake Filling
Break the dark chocolate into small pieces and place them in a heatproof bowl over a saucepan of gently simmering water. Stir occasionally until the chocolate melts completely, then remove it from the heat and let it cool slightly.
Place the softened cream cheese and caster sugar in a large mixing bowl. Beat them together using an electric mixer on low speed until smooth and creamy.
Add the cocoa powder, cornflour, and vanilla extract. Mix gently until combined, scraping down the sides of the bowl with a spatula.
Add the eggs one at a time, mixing briefly after each egg. Avoid beating too much air into the filling, as this can cause the cheesecake to rise and crack during baking.
Stir in the soured cream, followed by the melted chocolate. Mix until the filling becomes smooth and evenly coloured, with no visible streaks of cream cheese.
The chocolate should be warm enough to remain fluid but not hot. Very hot chocolate can affect the texture of the cream cheese mixture.
Step 3: Bake and Chill the Cheesecake
Pour the chocolate filling over the cooled biscuit base. Spread it evenly using a spatula and gently tap the tin against the worktop to release any large air bubbles.
Place the cheesecake on the middle shelf of the oven and bake for 45–55 minutes.
Check the cheesecake near the end of cooking. The edges should look set, while the centre should still wobble slightly when you gently shake the tin. It will continue to firm up during cooling.
Turn off the oven and leave the cheesecake inside with the door slightly open for about one hour. Remove it and allow it to cool completely at room temperature.
Cover the tin and refrigerate for at least six hours, although overnight chilling gives the best texture.
For cleaner slices, I recommend preparing Delia Smith Chocolate Cheesecake Recipe a day before serving. Run a sharp knife under warm water, dry it, and wipe it clean between cuts.
Finish with grated chocolate, fresh berries, or a little whipped cream.
What to Serve With Delia Smith Chocolate Cheesecake
Chocolate cheesecake tastes rich on its own, so I usually serve it with something light or slightly sharp rather than another heavy dessert topping.
Fresh Raspberries: Their natural tartness balances the sweetness of the chocolate. A few fresh raspberries beside each slice are enough.
Whipped Cream: Lightly whipped double cream gives the cheesecake a softer finish. Use very little sugar, as the filling is already sweet.
Strawberry Sauce: Blend fresh strawberries with a little lemon juice and sugar. Spoon a small amount beside the cheesecake just before serving.
Vanilla Ice Cream: A small scoop of vanilla ice cream pairs nicely with the dense chocolate filling, especially during warmer weather.
Coffee: Espresso or strong black coffee goes particularly well with dark chocolate cheesecake. Personally, I think coffee and fresh raspberries make the nicest combination for this dessert.
Delia Smith Chocolate Cheesecake Nutrition Information
The following values are approximate for one slice when the cheesecake is divided into 10 equal portions, without additional toppings.
Nutrient | Per Serving |
|---|---|
Calories | 630 kcal |
Protein | 11g |
Carbohydrates | 47g |
Fat | 44g |
Saturated Fat | 26g |
Sugar | 33g |
Fibre | 3g |
Sodium | 320mg |
The nutritional content may vary depending on the brands of chocolate, cream cheese, and biscuits used. Whipped cream and extra chocolate toppings will also increase the calories.
FAQs
Can I Make Chocolate Cheesecake the Day Before?
Yes. Chocolate cheesecake is a good dessert to prepare ahead of time because the filling needs several hours to firm up. Keep it covered in the refrigerator overnight and decorate it just before serving.
Why Did My Chocolate Cheesecake Crack?
Cracks usually happen when the cheesecake is overbaked, mixed too vigorously, or cooled too quickly. Keep the mixer on low speed, remove the cheesecake from the heat while the centre still wobbles slightly, and let it cool gradually.
Can I Use Milk Chocolate Instead of Dark Chocolate?
Yes, but milk chocolate will produce a sweeter cheesecake with a less intense chocolate flavour. If using milk chocolate, reduce the caster sugar slightly to balance the sweetness.
How Long Does Chocolate Cheesecake Last in the Fridge?
Chocolate cheesecake can be stored in an airtight container in the refrigerator for up to four days. Keep it refrigerated and remove individual slices shortly before serving.
Can I Freeze Chocolate Cheesecake?
Yes. Allow the cheesecake to chill completely, then wrap individual slices tightly and freeze for up to two months for best quality. Thaw the slices overnight in the refrigerator before serving.
Why Is My Chocolate Cheesecake Too Soft?
A soft cheesecake may need more chilling time, or it may have been removed from the oven before the edges had set. Refrigerate it overnight before checking the texture again. Using full-fat cream cheese also helps produce a firmer filling.
How Do I Get Smooth Cheesecake Slices?
Use a sharp knife dipped in hot water, then dry it before cutting. Clean the blade after every slice to prevent chocolate filling from sticking to the knife. A fully chilled cheesecake will give much neater slices than one served too soon.