Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Decadent Chocolate Cheesecake
30 mins
1 hours
Easy
10
This luscious chocolate cheesecake looks and tastes sensational, yet is surprisingly easy to make.
Keep my screen awake
- Ingredients
- Method
Ingredients
Base
- 1 packet (250g) plain, sweet biscuits
- 70g butter, melted
- 50g dark chocolate, melted
Filling
- 150g dark chocolate, melted
- 500g cream cheese, softened
- ¾ cup Chelsea Caster Sugar
- 2 eggs
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 1 cup sour cream
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ⅔ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- Pomegranate arils, to decorate (optional)
- Whipped cream, to serve
Chelsea Products in Recipe
Reviews
8
What did you think of this recipe?
Jason P
Just made this and is baking in the oven. I added a little more cocoa powder and vanilla essence, because it wasn't just chocolatey enough. Fingers crossed it turns out well: must say it was very easy to make.
4
Joan
Loved this cheesecake, rich but not over sweet. Lives up to its name.I did,n make the raspberry sauce but spread a light covering of mascarponeover the top and sprinkled pomegranate seeds. It was very very popular.
5
Rachel
This recipe has always been my go-to. So quick & easy to prepare.
5
Siobhan
I made this for a birthday party and it was a hit! Very rich and indulgent. I couldn't get sour cream in Japan so used yoghurt instead!
5
Kyran
Can anyone tell me if this is 150 bake or fan bake?CHELSEA: Hi there, it is 150°C bake. We have updated the recipe :-)
5
Unknown
delicious!
5
Karyn
Made this for a friend for her birthday it was a real hit. Nicest cheese cake she ever tasted.
5
Georgie
Easy and quick to make! Great as can make it the night before and dessert is taken care of. I added berries in as well- tasted really good!
4
Method
Preheat oven to 160°C bake. Grease a 19-21cm springform tin and line the base with baking paper.
Base : Using a food processor or rolling pin, crush the biscuits into fine crumbs. Mix in the butter and chocolate. Press firmly into the base of the prepared tin. Refrigerate while you make the filling.
Filling : In a food processor or large bowl beat together the melted chocolate, cream cheese and Chelsea Caster Sugar. Beat in the eggs. Add the cocoa, vanilla and sour cream and mix well. Spoon the mixture evenly onto the biscuit base.
Bake for 1 hour, until puffed and just set in the centre. Leave in the oven with the door ajar and the heat turned off for 1 hour. Place in the fridge to chill until ready to serve (at least 3 hours). Decorate with pomegranate arils and serve with raspberry sauce and whipped cream.
Raspberry Sauce : Combine the raspberries and Chelsea Caster Sugar in a small saucepan and bring to the boil. Simmer, stirring occasionally, for 6-8 minutes or until the mixture thickens slightly. Stir in the lemon juice. Refrigerate sauce for up to one week.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
8
What did you think of this recipe?
Jason P
Just made this and is baking in the oven. I added a little more cocoa powder and vanilla essence, because it wasn't just chocolatey enough. Fingers crossed it turns out well: must say it was very easy to make.
4
Joan
Loved this cheesecake, rich but not over sweet. Lives up to its name.I did,n make the raspberry sauce but spread a light covering of mascarponeover the top and sprinkled pomegranate seeds. It was very very popular.
5
Rachel
This recipe has always been my go-to. So quick & easy to prepare.
5
Siobhan
I made this for a birthday party and it was a hit! Very rich and indulgent. I couldn't get sour cream in Japan so used yoghurt instead!
5
Kyran
Can anyone tell me if this is 150 bake or fan bake?CHELSEA: Hi there, it is 150°C bake. We have updated the recipe :-)
5
Unknown
delicious!
5
Karyn
Made this for a friend for her birthday it was a real hit. Nicest cheese cake she ever tasted.
5
Georgie
Easy and quick to make! Great as can make it the night before and dessert is taken care of. I added berries in as well- tasted really good!
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt