Amelia Grace Most no-bake cheesecakes depend on gelatine to hold them together. This one does not need it, because the chocolate does the job.
As the melted chocolate cools in the fridge, it sets firm, taking the cream cheese and cream with it, and giving you a filling that is rich, silky and sliceable.
It is also one of the easiest cheesecakes I make. There is no oven, no water bath and no worry about cracks. You need a food-processor or a rolling pin for the base, a bowl and a whisk, and some time in the fridge.
Why Chocolate Can Replace Gelatine
Chocolate is mostly cocoa butter, which is solid when cold and liquid when warm.
When the melted chocolate is mixed through the whipped cream and cream cheese and then chilled, the cocoa butter sets and firms up, holding the whole filling together.
It is the same principle behind a chocolate mousse or a ganache. The more dark chocolate you use, the firmer the set, which is why this recipe uses a generous amount of 70% dark chocolate. A milk chocolate would need gelatine.
Ingredients for Delia Smith Chocolate Cheesecake
Biscuit Base:
- 250g chocolate digestive biscuits, crushed to fine crumbs
- 100g unsalted butter, melted
Chocolate Filling:
- 250g dark chocolate (60–70% cocoa), broken into pieces
- 500g full-fat cream cheese, at room temperature
- 75g icing sugar, sifted
- 1 tsp vanilla extract
- 200ml double cream
To Decorate (optional):
- 100g dark chocolate and 100ml double cream, for a ganache topping
- Fresh raspberries, cocoa powder or chocolate shavings
How to Make Delia Smith Chocolate Cheesecake — Step by Step
Step 1 — Make the Base
Mix the crushed biscuits with the melted butter until the crumbs look like wet sand. Press firmly into the base of a 20cm springform tin, using the back of a spoon. Chill for 20 minutes.
Step 2 — Melt the Chocolate
Melt the chocolate gently in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave, stirring until smooth. Leave to cool until just lukewarm and still liquid, about 10 to 15 minutes.
Step 3 — Beat the Cream Cheese
In a large bowl, beat the cream cheese, icing sugar and vanilla until completely smooth.
Step 4 — Add the Chocolate
Beat a large spoonful of the cream cheese mixture into the lukewarm chocolate to loosen it, then pour this back into the main bowl. Beat until smooth and glossy.
Step 5 — Whip the Cream
In a separate bowl, whip the double cream to soft peaks.
Step 6 — Fold Together
Fold the whipped cream into the chocolate mixture, gently, until just combined.
Step 7 — Fill and Chill
Spoon the filling onto the biscuit base and level the top. Chill for at least 6 hours, ideally overnight, until completely set.
Step 8 — Decorate
For the topping, heat the cream until just simmering, pour it over the chopped chocolate, stir until glossy and cool until thick but pourable. Spread over the set cheesecake and chill for another 30 minutes. Decorate with raspberries or chocolate shavings.
Step 9 — Slice
Run a knife around the edge, release the tin and slice with a hot, clean knife.
My Top Tips for the Best Delia Smith Chocolate Cheesecake
Cool the chocolate to lukewarm. If it is too hot, it can split the cream cheese. If it is too cold, it sets into little lumps when it hits the cold cheese.
Loosen the chocolate with a spoonful of cream cheese first. It makes it much easier to combine smoothly.
Use room-temperature cream cheese. Cold cream cheese stays lumpy, however long you beat it.
Use real dark chocolate. At least 60% cocoa. It is the chocolate that makes the cheesecake set.
Give it a full night. It will be set after 6 hours, but the texture and flavour are even better overnight.
Slice with a hot knife. Dip it in hot water and wipe it dry between each cut.
Serving Suggestions
Serve chilled in slim slices with fresh raspberries or a spoonful of cherry compote, which cut through the richness. A little softly whipped cream is lovely, too.
How to Store Delia Smith Chocolate Cheesecake
In the fridge: Store covered for up to 4 days.
At room temperature: Not suitable. It needs to stay chilled to hold its shape.
In the freezer: Freeze whole or in slices, well wrapped, for up to 2 months. Defrost in the fridge overnight.
Delia Smith Chocolate Cheesecake Recipe
Ingredients
Method
- Mix biscuit crumbs with melted butter and press into a springform tin. Chill 20 minutes.
- Melt the chocolate and cool until lukewarm.
- Beat the cream cheese, icing sugar and vanilla until smooth.
- Beat a spoonful of cream cheese into the chocolate, then beat it all back in.
- Whip the cream to soft peaks and fold in gently.
- Spoon onto the base and level. Chill for at least 6 hours.
- Add the ganache topping, if using, and chill for 30 minutes.
- Release and slice with a hot knife.
Notes
Frequently Asked Questions About Delia Smith Chocolate Cheesecake
Why is my filling lumpy?
The cream cheese was too cold, or the chocolate was too cool when it went in. Use room-temperature cream cheese and lukewarm chocolate, and loosen the chocolate with a spoonful of the cream cheese first.
Why has it not set?
It probably needs longer in the fridge, or the chocolate had too low a cocoa content. Chill overnight and use at least 60% dark chocolate.
Can I use milk chocolate?
Not as the only chocolate. It does not set as firmly. If you want a milder flavour, use half dark and half milk, and chill overnight.
Can I use a different base?
Yes. Plain digestives, or crushed Oreo cookies (cream removed) all work well. Keep the quantity of butter the same.
