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Delia Smith Chocolate Cheesecake Recipe

Delia Smith Chocolate Cheesecake Recipe

Delia Smith’s chocolate cheesecake sets with melted chocolate alone: no gelatine, no oven. A rich, silky filling on a crunchy chocolate biscuit base.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g chocolate digestive biscuits crushed
  • 100 g unsalted butter melted
  • Chocolate Filling:
  • 250 g dark chocolate 60–70% cocoa, broken into pieces
  • 500 g full-fat cream cheese at room temperature
  • 75 g icing sugar sifted
  • 1 tsp vanilla extract
  • 200 ml double cream
  • To Decorate optional:
  • 100 g dark chocolate and 100ml double cream for ganache
  • Fresh raspberries cocoa powder or chocolate shavings

Method
 

  1. Mix biscuit crumbs with melted butter and press into a springform tin. Chill 20 minutes.
  2. Melt the chocolate and cool until lukewarm.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat a spoonful of cream cheese into the chocolate, then beat it all back in.
  5. Whip the cream to soft peaks and fold in gently.
  6. Spoon onto the base and level. Chill for at least 6 hours.
  7. Add the ganache topping, if using, and chill for 30 minutes.
  8. Release and slice with a hot knife.

Notes

The chocolate sets the filling, so use real dark chocolate with at least 60% cocoa.
Cool the chocolate to lukewarm before mixing it into the cream cheese.
Use room-temperature cream cheese to avoid lumps.
Chill overnight for the best texture.
Freezes well, whole or in slices, for up to 2 months.