Chocolate Cheesecake

Prep Time

30 mins

Cook Time

50 mins

For this recipe you will need an 18cm loose bottom cake tin


125g chocolate digestive biscuits, bashed into crumbs

200g 80% dark chocolate

20g butter

2 tbsp cocoa, sieved

400g Mascarpone cheese

150ml double cream

150g castor sugar

1 tsp vanilla extract

2 large eggs, beaten

To serve – Fresh Raspberries

Because this indulgent recipe improves with age make it the day before.


Grease and line the bottom and sides of the cake tin using baking parchment.

Sprinkle the biscuit crumbs over the base of the tin, pressing down gently to form a layer.

Melt the chocolate and butter together using a microwave or alternatively in a bowl over a pan of simmering water.

Stir in the sieved cocoa. Set aside to cool.

Place the cheese, cream, sugar, vanilla and eggs into a bowl and using a hand mixer or whisk, beat together until smooth.

Pour in the chocolate mixture and mix slowly to combine.

Pour over the biscuit base and smooth the surface.

Place a circle of foil over the top of the tin and crimp the edges to secure.

Add 300ml water to the base of the pot and place the trivet inside.

Lay 2 strips of foil at diagonals across the trivet to come up the sides of the pot, this makes a sling to easily remove the cheesecake whilst hot.

Place the cheesecake inside the pot, fit the lid and ensure the valve is in the sealed position.

Select the Dessert setting – High for 50 minutes.

Once the cooking time has elapsed, manually vent the pressure, then remove the lid. The cheesecake should have a slightly wobbly centre. Carefully remove the cheesecake and place onto a wire rack. Allow to cool fully before removing from the tin.

Refrigerate overnight.

Decorate with fresh raspberries.