I wanted to make a really indulgent chocolately cheesecake that would be great served at a dinner party and this recipe did just the job. Topped with some yummy blueberries and a dusting of icing sugar and you have yourself a very yummy dessert!

Although it tasted amazing, I think I may have gone slightly overboard with the amount of base and so I’ve halved the quantities in the recipe below to give a better ratio of layers.


  • 75g digestive biscuits
  • 30g butter
  • 100g caster sugar
  • 125ml whipping cream
  • 150g dark chocolate, broken into chunks
  • 1 tbsp cocoa powder
  • 200g cream cheese

Serves 6


  1. Put the digestive biscuits into a plastic food bag and crush with a rolling pin until they form fine crumbs
  2. Melt the butter in the microwave then mix thoroughly with the digestive biscuits
  3. Press the biscuit mixture into a 7″ cake tin and leave to cool in the fridge
  4. Melt the chocolate in the microwave and leave to cool
  5. Whip the cream into soft peaks
  6. Mix the cocoa powder with a couple of teaspoons of cold water to form a smooth paste. Then blend the cream with the cooled chocolate and cocoa mix, stiring thoroughly
  7. Finally, spread the chocolate mixture on top of the biscuit layer and leave to cool in the freezer for about an hour. Transfer to the fridge until ready to serve
  8. Just before serving, top the cheesecake with fresh blueberries and a dusting of icing sugar



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