Hot Baked Chocolate Cheesecake Recipe

Name: Hot Baked Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. chilled butter; 5 oz. flour; 1 oz. icing sugar; 2 to 3 drops vanilla essence; 8 oz. cream cheese; 8 oz. soft light brown sugar; 2 to 3 vanilla essence; 2 oz. cocoa; 4 lg. eggs; Sieved icing sugar

Servings: persons

1
To make the base, mix all base ingredients together in a food processor until the mixture resembles bread crumbs.
2
Alternatively, cut the butter into the flour and icing sugar with a knife.
3
Rub in with your fingertips until it reaches the bread crumb stage.
4
Press mixture around the base of a 20-22.5 cm (8-9-inch) flan dish.
5
Chill the flan in the fridge for 30 minutes.
6
Bake in preheated 180C (350F) oven, or the bottom right oven of a four-door Aga, for 25-30 minutes, until the pastry is pale golden brown.
7
Remove from the oven, and leave to cool while you make the filling.
8
Put the cream cheese into a blender or food processor and whizz, gradually adding the sugar, then the vanilla essence, cocoa, 2 whole eggs and 2 egg yolks.
9
Blend until smooth.
10
Alternatively, mix all the ingredients very thoroughly in a bowl.
11
Whisk the remaining 2 egg whites until they are stiff, and, using a large metal spoon, fold them quickly and thoroughly through the chocolate mixture.
12
Pour into the cooked pastry shell, and bake in oven, or the bottom right oven of a four-door Aga, for 35-40 minutes, until set.
13
Dust with icing sugar to serve.

1232

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oz. chilled butter, 5 oz. flour, 1 oz. icing sugar, 2 to 3 drops vanilla essence, and more.

Yes, Hot Baked 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.

That's it — enjoy your meal!

Hot Baked Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions