Wow.
That’s all I can say about my latest baking venture! This cheesecake is so luxurious, so decedent, so creamy, it’s just gorgeous.
I always used to cook sweet things, I loved baking cakes, sweets, and using chocolate, but recently I’ve been loving cooking savoury. For me it just feels slightly more rewarding putting a wonderful meal on the table, but in my house we have a very strong sweet tooth! This was the first sweet dish I had made in so long, and it was so worth it.
I will say now, this dish took about 8-9 hours to be fully finished, but we did probably waste some time but just be warned it does take a long time – but it is so worth it in the end.

There’s a lot of steps in this cheesecake but it really is a lot easier than it looks!
INGREDIENTS:
FOR THE BASE:
- 180g digestive biscuits
- 60g butter (melted)
FOR THE CHEESECAKE
- 200g granulated sugar
- 55g light brown sugar
- 4 tbsp cocoa powder
- 4 eggs & 2 yolks
- 170g double cream
- 340g dark chocolate (roughly chopped)
- 680g cream cheese
FOR THE GANACHE TOPPING
- 230g milk chocolate
- 60g unsalted butter
- 340g double cream
METHOD:
FOR THE BASE
- Preheat the oven to 160C. Thoroughly grease a springform baking tin, and tightly wrap the outside of the tin in tin foil. This needs to be done carefully, as it needs to be watertight.
- Melt your butter either in a microwave or in a pan.
- Using your food processor or the trust rolling pin, turn your digestives into a crumb.
- Combine with the melted butter, and place in the foil wrapped tin.
- Ensure to press the base down firmly and evenly. Bake for 10 minutes and leave to completely cool.
FOR THE CHEESECAKE
- Place a heatproof bowl over a pan of simmering water, and add your chopped chocolate to the bowl, and stir until melted.
- Set aside until needed, ensure the chocolate does not start to set.
- With a mixer or food processor beat the cream cheese until it’s complete smooth and creamy.
- Add in the granulated sugar, brown sugar and cocoa powder and continue to beat until smooth.
- Add in the eggs, yolks, double cream and mix until throughly combined.
- Carefully fold in the melted chocolate, until mixed through. It should be smooth and silky.
- Tip the filling onto the already baked crust, and ensure you have an even layer, to your desired thickness.
- Place your tin into a deep enough roasting dish, that you can fill the roasted dish with enough water to reach 1/1.5 inches up the side of the springform tin.
- Bake the cheesecake in the water bath for 1 hour or until the top of the cheesecake is set however there is still a wobble.
- Once you remove from the oven, run a knife around the edge of the tin immediately to ensure it doesn’t stick. You can also remove the foil.
- Leave aside to completely cool, and then place in the fridge for at least 6 hours.

FOR THE GANACHE TOPPING
- Roughly chop the milk chocolate and place in a bowl.
- Cut the butter into very small chunks and leave in a warm place.
- Add the cream to a saucepan and heat until simmering. Pour 3/4 of the hot cream on top of the chopped chocolate. Leave for 2 minutes.
- Mix the cream and chocolate until combined and then slowly add the rest of the cream. Once mixed you should have a smooth, silky, mixture.
- Add the butter chunks and mix until completely melted and glossy.
- Leave aside to cool.
- Once cool, pour over the cooled cheesecake, making sure it’s an even layer.
- Place in the fridge to set for at least 2 hours before eating.
YOU ARE DONE!

Enjoy this wonderful double chocolate cheesecake!
Chloe x
That looks so good!!
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