Chocolate Cheese Cake

Hey Guys!

Another day, another post. Today I am going to share my recipe for the most lusciously, chocolaty cheese cake. Seriously, I am not even joking. It is one of the most heavenly things I have made. It is so amazing that I will only make it on special occasions as I don’t want to ruin its splendour. And what better time to make it, then at Christmas. So here you all go…


What You Will Need:

400g Chocolate Digestive Biscuits, Crushed To Fine Crumbs

75g Butter (melted and cooled slightly)

800g Cream Cheese

Icing Sugar

400g Milk Chocolate

1tsp Vegetable Oil

100g White Chocolate

How To Make:

  1. Mix the butter and crushed biscuits together in a bowel until well combined
  2. Spoon the mixture into a 23cm spring form tine and press down very hard all they way around the base until flat and even
  3. Mix the cream cheese and icing sugar tighter in a bowl
  4. Meanwhile  melt the chocolate in a heatproof bowl set ove3r a pan of simmering water, making sure the bottom of the bowl does not touch the water
  5. Pour a quarter of the chocolate into a jug, stir in the oil and then set it aside and keep warm (it can be reheated in the microwave for 20 seconds if it does cool down
  6. Place a large dollop of the cream cheese mixture into the remaining chocolate and stir well until combined. Keep adding the mixture, one dollop at a time, and mixing it vigorously until the chocolate mixture becomes smooth and silky and you have added all of the cream cheese
  7. Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain. Chill the cheesecake in the fridge for 20 minuets or until the chocolate top begins to firm
  8. Melt the white chlorate using the same method as the milk and make sure that the chocolate you set aside earlier is smooth and runny
  9. Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered
  10. Drizzle white chocolate in lines across the top about 2cm apart
  11. Place the cheesecake so the lines are running towards you, then use a cocktail stick and drag it from left to right, making lines from left to right about 2cm apart to form a grid. Drag the cocktail stick once again from right to left between the lines you just made. You will need to do this very quickly or the chocolate will set
  12. Run a sharp knife around the inside of the tin and carefully remove the cake.

This cheesecake is so luscious it is almost orgasmic. It is just amazing. And perfect for the festive season. For a twist on this, instead of milk chocolate you could use a flavoured one. I have made this with orange chocolate, ginger and mint. I have also done it with white or dark chocolate instead. The orange version is my favourite.

I really hope that you love this as much as I do. If you recreate it I would love to see the outcome. Either tag me on instagram or twitter or use #efrchoccheesecake. I will see you all again tomorrow.


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