Yes, it is as rich as it sounds. Deep in flavour and texture, this simple baked cheesecake will win everyone over. Even people who don't like baked cheesecake love this, as it has the texture of a refrigerated cheesecake... smooth!


  • 1 packet chocolate biscuits (preferable without chips in them)

  • 100g butter, melted

  • 500ml cream cheese, room tempreture

  • 250ml sour cream

  • 100ml thickened cream

  • 1/4C caster sugar

  • 3 eggs

  • 75g dark chocolate

  • 75g milk chocolate

  • 75 g white chocolate chips


  • 1.

    Crush chocolate bisuits into fine crumbs and add butter. Use this mix to line a springform tin (lined with baking paper) on the base and partly up the sides. Refrigerate.

  • 2.

    In a bowl, add cream cheese, sour cream and cream. Blend until a smooth consistancy.

  • 3.

    Add sugar, melted dark and milk chocolate and mix well.

  • 4.

    Add eggs, one at a time, incorporating well after each egg.

  • 5.

    Fold through the white chocolate chips and pour into the chocolate biscuit base.

  • 6.

    Place into a pre-heated 175c oven and bake for 1 hour. The "cheesecake" should not wobble in the tin.

  • 7.

    Allow to cool and serve with double cream. Believe me, you'll need it!

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 287kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 4g
  • Carbohydrate 19g
  • Sugar 14g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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** I use a variety of choclate types in here - no reason why you can't use just 1 or 2. **Try not to extend the base too far up the sides of the tin - you don't want it to burn in the oven. ** Separate the cheesecake mixture before adding chocolate and use onto dark and white. Swirl into the baking tin biscuit base for an amazing presentation!

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Posted by Michelle4267Report
What kind of chocolate biscuits do you use? The ones I got seemed quite dry. Also if you're doing the split layers - do you mix all other ingredients then split the mixture and add cholocate to each 1/3 (if you do it in the order of your recipe but needing to split it you'd be trying to judge how much sugar/egg per third of mixture). Lastly-- do you find an hour is long enough? Mine has had an hour and is set/firm around the outside but is clearly fairly soft inside still as is wobbly. Any advice appreciated
Posted by Charlie15Report
Hi Meggles! Love the name!

This I am going to try, only without the dark, I'll use semi-sweet and pray for no migraine.
Also I'm going to combine ricotta and marscapone as I hate cream cheese. Too rich for me.
Will let you know how it turns out!