Baked Chocolate Cheesecake


Baked Chocolate Cheesecake

Viewing Willy Wonka and the chocolate factory is compulsory during the Christmas holiday period. The Snowman, Dr Zhivago and Laurence of Arabia are other movies on this list. Gene Wilder, golden tickets, umpa lumpas, slugworth, Charlie, grandpa Joe and all that chocolate, wrapped up in technicolor saturation, what’s not to love. The 2005 remake with Johnny Depp does not hold the same magic in my eyes.

“Pure Imagination” from Willy Wonka and the chocolate factory soundtrack.


With New Year’s Eve drawing closer, the last feast of the year is being planned. This majestically rich baked chocolate cheesecake is worthy of any large gathering, and a chocoholics dream. Baking the cheesecake in the water bath really helps to keep it moist, the use of both dark and milk chocolate keeping it from falling over the edge into the “too heavy” category. It is very rich mind you, a small slice will suffice. It will take some time to prepare but is well worth the effort, keeps in the fridge for a week, if it lasts that long. Works well served with some fresh raspberries to cut through the richness.


Start by lightly buttering a loose-based spring-clip cake tin. Put the chocolate for the filling into a heatproof bowl and place it over a pan of simmering water. Make sure the bottom of the bowl is not touching the water. When the chocolate has melted, remove from the heat, stir until smooth and set aside to cool for a few minutes.

Put the biscuits into a food processor and blitz into crumbs, add the ginger and cinnamon powder along with the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly over the base and slightly up the sides. Pop the tin into the freezer to harden.

Put the cream cheese, soured cream, nutella , sugar and eggs into a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined.

Take the cake tin out of the freezer, cover it in tin foil ( protecting it from the water ) to create a bowl shape and place it in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake.

Bake the cheesecake in the centre of the oven (180 degrees) for 35–45 minutes. It’s ready when the chocolate mixture is almost firm with a slight wobble. Allow to cool for an hour and keep in the fridge. Run a sharp knife firmly along a bar of white and dark chocolate to make thin chocolate shards. When the bars start to disintegrate, chop the remaining chocolate up as small as possible. Decorate the top of the cheesecake with these chocolate bits. To serve, loosen the sides of the tin with a knife and release the spring clip. Place on a cake stand.




100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces
500g full-fat cream cheese
200ml sour cream
50g Nutella 
150g caster sugar
3 large eggs

Biscuit base
50g Butter 
300g oat biscuits
1 tsp ginger powder
1tsp cinnamon

1 bar of white chocolate
1 bar of milk or dark chocolate


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