double chocolate cheesecake

Double Chocolate Cheesecake


Chocolate Cheesecake has been known as signature of all cheesecake, the most loved dessert especially this delicious Double Chocolate cheesecake.  This wonderful dessert will surely make the perfect ending to any dinner and also good to serve at any occasion for your family and guests.

In this recipe is simply a combination of cocoa powder and chocolate chips together that will bring lots of chocolatey taste to this creamy and delicious cheesecake. Instead of using chocolate chips, you can also use any chocolate bar that you like to eat, break in chunks before melt it.  The flavor of this DoubleChocolate cheesecake filling depend on the type of chocolate you use whether semi sweet or bittersweet. My preference for cheesecake is that I always use good quality semisweet chocolate rather than bittersweet.


  • 1 1/4  cups (125 grams) digestive biscuits crumbs
  • 1 tablespoon (14.3 grams) sugar
  • 1/4 cup (57 grams) butter, melted
  • 3 (8 ounce) packages (680 grams) cream cheese, softened
  • 1/4 cup (30 grams) unsweetened cocoa powder
  • 3 large egg whites
  • 1 (14 ounce) can of sweetened condensed milk
  • 1 large egg
  • 1/4 cup (43 grams) semi-sweet chocolate chips or chocolate bar break into pieces, melted
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch spring-form pan. For the crust mix digestive biscuits crumbs, sugar and melted butter until form a coarse crumbly mixture. Pour it evenly into bottom of prepared pan and press it gently with the bottom of a drinking glass, bake until it set for about 5 minutes and let it cools. Keep the oven heated at the same degrees.

Melt chocolate chips over hot water on the top of a double boiler until smooth and melted. Remove from the heat, set aside.

Sift coco powder.

In a bowl of a standing mixer with paddle attachment or a hand mixer beat cream cheese and sifted coco powder on medium until creamy, add sweetened condensed milk. Add lukewarm melted chocolate. Add egg and egg whites also vanilla after each addition scrape down the side of the bowl to make sure there are no lumps in the batter. At the end of the mixing put the beater on high for a few seconds not too over mix. Pour the cheesecake filling into prepared pan.

Bake for 45 minutes to 1 hour check the cake at the minimum cooking time. Cheesecake top will puffed up and flatten as it cools also appears slightly dry. Remove cheesecake from the oven leave to cool on a wire rack for 10 minutes, insert a thin knife around the edge to loosen. Cool for a couple of hours before refrigerate overnight.

To remove the cheesecake from the tin, put a hot towel around it or you can use a hair dryer to warm the bottom and sides of tin, gently unlock the sides. Before serving, sprinkle lightly on top of cheesecake with chocolate powder and decorate the center with chocolate curls.





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