Baked Double Chocolate Cheesecake – a delicious recipe with chocolate cookies, butter, cream cheese, condensed milk, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl (or food processor) combine the cookie crumbs and butter.
2
Press into the base of a 24cm springform tin (I like to place a large sheet of parchment paper on the base before I set the rim around).
3
Refrigerate until needed.
4
In a large bowl - or your cleaned food processor, beat the creamed cheese and sugar.
5
Once smooth, add the milk, cream and eggs (one at a time).
6
Beat until the eggs are just combined.
7
Use a spatula to wipe down the edges as you go.
8
Slowly add in the melted chocolate and the cocoa.
9
Beat until smooth.
10
Pour into your prepared tin and bake at 160oC (140oC if fan forced) for 75 - 80 minutes (the top should look like jelly, wobbly).
11
Turn the oven off and leave the cheesecake to rest until the oven is cold (about 2 hours) this will help prevent the top cracking too much.
12
Once at room temperature refrigerate until required.
13
Serve with fresh cream and fruit OR cream and chocolate curls/shavings.
1776
kcal
Calories
133
g
Fat
117
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g plain chocolate cookies, crushed, 100 g butter, melted, 500 g cream cheese, at room temp, 395 g sweetened condensed milk, and more.
Yes, Baked Double Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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