Double choc fudge cheesecake
This Double Choc Fudge Cheesecake features a rich dark chocolate base, creamy white chocolate filling, and a topping of fresh raspberries. It's an indulgent dessert perfect for chocolate lovers, combining velvety textures and luscious flavours.
Cook time 30 min
Prep time 30 min
Ingredients:
1/3 cup dark chocolate2 tbsp butter
1/4 cup sugar
1/4 cup all-purpose white wheat flour
1 tsp self-raising flour
2 tbsp dry cocoa powder
1 egg
1 cup cream cheese
1/3 cup heavy whipping cream
1 cup white chocolate
2 tsp vanilla extract
1 tsp gelatin powder
1/2 cup raspberries
Indulge in this decadent Double Choc Fudge Cheesecake, a heavenly dessert combining rich dark chocolate and creamy white chocolate with a hint of tropical raspberry. Perfect for chocoholics and cheesecake lovers alike, this recipe will guide you through creating a show-stopping dessert that’s sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, melt the dark chocolate and butter together in 20-second intervals, stirring each time, until smooth.
- Add the sugar to the melted chocolate mixture and stir until combined.
- In another bowl, sift together the all-purpose flour, self-raising flour, and cocoa powder.
- Gradually add the dry ingredients to the chocolate mixture, mixing well after each addition.
- Add the egg and mix until fully incorporated.
- Pour the mixture into a greased 8-inch (20cm) springform pan, spreading it evenly.
- Bake for 10-12 minutes, or until the base is set. Remove from the oven and let it cool completely.
- In a small bowl, mix the gelatin powder with 2 tablespoons of cold water and let it bloom for about 5 minutes.
- In the meantime, beat the cream cheese until smooth and creamy in a large mixing bowl.
- In another bowl, heat the white chocolate in the microwave in 20-second intervals, stirring until melted and smooth.
- Gradually add the melted white chocolate to the cream cheese, beating continuously.
- Add the vanilla extract and mix well.
- In a small saucepan, gently heat the heavy whipping cream until it begins to steam (do not boil). Remove from heat and add the bloomed gelatin, stirring until fully dissolved.
- Gradually add the gelatin mixture to the cream cheese mixture, beating until smooth and well combined.
- Pour the cheesecake mixture over the cooled chocolate base, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Once the cheesecake has set, gently spread the fresh raspberries on top.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve chilled. Enjoy your rich and decadent Double Choc Fudge Cheesecake!
Congratulations! You've just created a luxurious Double Choc Fudge Cheesecake. Serve it chilled with a garnish of fresh raspberries or a drizzle of chocolate sauce for an extra touch of elegance. Enjoy the creamy, chocolatey goodness with friends and family, or savor each delightful bite for yourself.
Double choc fudge cheesecake FAQ:
Bake the chocolate base for 10-12 minutes at 350°F (175°C) or until it is set. It should not be overbaked or it may become dry.
The cheesecake layer is set when it feels firm to the touch and does not jiggle in the center. It typically needs to refrigerate for at least 4 hours, or until fully chilled.
You can substitute gelatin with agar-agar if you're looking for a vegetarian option. Use the same amount, but be sure to follow the package instructions for preparation.
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, it can be frozen for up to 2 months.
Yes, you can use semi-sweet or milk chocolate instead of dark chocolate for the base. However, keep in mind that this may alter the taste and sweetness of the cheesecake.
Tips:
- Ensure all ingredients are at room temperature before you start. This helps in blending them evenly and achieving a smooth, lump-free batter.
- When melting chocolate, use a double boiler or microwave in short bursts to prevent overheating and burning.
- Gradually add the egg and beat it well. This helps in maintaining the right texture for your cheesecake.
- Chill the cheesecake thoroughly. This helps it set well and makes it easier to cut clean slices.
- Decorate with fresh raspberries and a sprig of mint for a refreshing contrast to the rich chocolate flavors.
Nutrition per serving
10 ServingsCalories 270kcal
Protein 6g
Carbohydrates 30g
Fiber 2.59g
Sugar 22g
Fat 20g
More recipes
Grilled salmon with lemon dill butter
Easy grilled salmon topped with lemon dill butter.
29 Nov 2025Steamed broccolini with herbed butter
Enjoy tender broccolini drizzled with herbed butter.
20 Dec 2025Espresso and pecan self-saucing pudding
Indulge in this rich espresso and pecan self-saucing pudding.
09 Feb 2026Pancakes with lemon and sugar
Enjoy fluffy pancakes drizzled with a zesty lemon-sugar mix.
30 Nov 2025Apple and cinnamon custard cake
Delicious apple and cinnamon custard cake, perfect for gatherings.
29 Nov 2025Peanut butter cottage cheese protein ice cream
Make a creamy peanut butter cottage cheese protein ice cream at home.
27 Jan 2026