Ann Reardon

Chocolate Cheesecake Recipe

chocolate cheesecake recipes

This chocolate cheesecake is the first recipe that I ever wrote out, complete with spelling mistakes like ‘wisk the egg whites’ and ‘chill untill set’.  I had been to a neighbours house for dinner when I was about 7 years old and fell in love with the delicious rich chocolatey taste.  I sat at her bench and painstakingly wrote out the long recipe – I am glad that I did as I have used it many times and it never fails to impress.

Jan3211200 requested a triple chocolate cheesecake so I have modified the recipe to have a very chocolatey base, toppings and decorations
so now really it’s a

quadruple chocolate cheesecake.

Triple chocolate cheesecake base

100g (3.53 ounces) milk chocolate
100g (3.53 ounces) or 2/3 cup plain chocolate cookies, crushed (for gluten free version use gluten free cookies)
70g (2.47 ounces) or 1/4 cup (or 4 Tbsp) nutella

Chocolate Cheesecake Filling
4 eggs
200g (7.05 ounces) (7.05 ounces (199.86 grams)) or 1 cup caster sugar
4 tsp of gelatine
8 Tbsp or 120mL (4.06 fluid ounces) (4.06 fluid ounces (120.07 millilitres)) of cold water
450g (15.87 ounces) (15.87 ounces (449.91 grams)) or 1 3/4 cups cream cheese
100g (3.53 ounces) (3.53 ounces (100.07 grams)) milk chocolate
100g (3.53 ounces) (3.53 ounces (100.07 grams)) dark chocolate
250mL (8.45 fluid ounces) (8.45 fluid ounces (249.9 millilitres)) or 1 cup cream (35% fat), lightly whipped

Decoration ingredients
Chocolate Glaze Recipe – follow the link to go to the post on chocolate glaze.  You could use chocolate ganache or plain whipped cream if you prefer.
50g (1.76 ounces) milk chocolate for chocolate decorations

chocolate cheesecake recipe ann reardon

To make the chocolate cheesecake base.
Melt the chocolate, stir in the nutella and then the crushed cookies.  Pour into a lined container and place in fridge to set.

To make the chocolate cheesecake filling


To make the chocolate cheesecake filling (updated method to avoid raw eggs, so sightly different to what is shown in the video)
Place the eggs and sugar into a large bowl. Quarter fill a saucepan with water and place over high heat. Once it begins to boil rest the bowl with the eggs and sugar on top of the pan. The bottom of the bowl should not be touching the water. Beat the eggs with electric mixers until the eggs are frothy and hot to the touch (approximately 4 minutes). Remove the bowl from the pan and plunge the base of the bowl into cold water to cool. This process pasturizes the eggs and adds air to the cheesecake.

In a medium sized bowl add the cold water to the gelatin, stir immediately and set aside.

Using an electric mixer beat the cream cheese until smooth, then mix in the melted chocolate. Heat the gelatine in the microwave until it is melted, being careful it does not boil over. Pour the melted gelatine into the cream cheese mixture and whisk together. Fold in the cooled egg mixture and then the cream.

Pour onto the base in the lined container and refrigerate until set, add the ganache on top then decorate with chocolate.

If you are making a tall cheesecake and you want to take it out of the container it is easiest if you put in the freezer for one hour. Add the ganache or glaze on top and return to the freezer overnight or until the day it is needed. Remove the frozen cheesecake from the container, put onto a plate, remove the baking paper, defrost in the fridge and then decorate with chocolate.

SPHERE: To make cheese cake spheres pour mixture into hemishpere silicon moulds and freeze. Once frozen join two halves together using a little extra cheesecake mixture to fill any gaps where they join.  Dip the sphere into the glaze, lift out and place on an upturned medicine cup.

To make your chocolate decorations line a tray with alfoil, place circles of tempered chocolate onto the tray and then spread it using the back of a teaspoon. Allow to set hard then place on top of cheesecakes.

chocolate cheesecake recipes

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

48 Comments View Comments

  1. Rating: 5

    Hi Ann…your Choc Cake is magnificent…this sphere cheesecake intrigues me next….I am in the US…which sphere mold did you use or which do you prefer?…. and the size of the sphere 1/2?…if I split the recipe in 1/2, how many spheres will the batter make in the size you used…I want the fabulous presentation of the spheres, even if we share them at the holiday…it’s so rich, I’m sure sharing will be no problem, with other desserts on the buffet…keep up the good work!! Gotta get a good nights sleep for this endeavor! Any hints or advice will be greatly appreciated…I’m far from an experienced baker, just a fun grandma who will try anything once!!!

  2. Rating: 0.5

    Dear God – don’t do it – this recipe takes every bowl you own to make – and that was without making the glaze or a ganache
    Seriously – Ann did you have to use so many freeking bowls????
    Made once – NEVER again

  3. Rating: 5

    Good day, how long before serving should you have the desserts out of the freezer.. For the Cheesecake Sphere do you go the chocolate glaze right before serving?

    • Hi Kelly, Once frozen pour chocolate glaze over the top and return to the freezer. I would take them out of the freezer and assemble 15minutes before serving.

  4. Rating: 5

    Dear Ann I would be obliged if you can let me know if you have written any books,if so where can I buy them.
    Thank you
    Hema Patel (from UK)

    • Hi Hema, Ann hasn’t written a book but her husband Dave has written a great teenage fiction novel that most adults are really enjoying as well. You can find it on the shop page ( ) but it is also available through major book retailers.

  5. Rating: 5

    How can I make these spheres using chocolate mousse ? Thanks

  6. Hi Ann,

    This looks amazing! Just one thing. Is this cake supposed to be eaten frozen like an ice cream? Or should I defroze it after glazing it? Thanks!

  7. Rating: 5

    Hi Ann,
    Thank you for this receipe. I have tried this 3 times and everytime it turns out to be AMAZING..
    Just one issue each time, the base somehow turns out to be so hard that its hard cut.
    Do you know why?

  8. Hi i would like to ask how many servings can i get with this recipe and what would the ingredient quantities be if i scaled it down to half? will it be just half of all the ingredients needed? please answer ASAP im going to make one for my mother’s birthday this coming friday thank you very very much

    • Hi Alyssa, yes that is correct to scale it down half the quantity of all the ingredients. When halved it will serve 8 generous serves – it is very rich

  9. How long did the half sphere cheesecake’s take to freeze?

  10. Hi
    I was just wondering how many sphere can be made with this recipe I want to make these but I only want four spheres

  11. Can the spheres be made a few days before needed then frozen. Would you glaze them and then decorate when needed?

    • Hi Sarah, Ann suggests just freezing the cheesecake spheres, then glaze them on the day of serving. The glaze doesn’t freeze and defrost well.

  12. How big does the container need to be? and how portions does it make? I’m planning in making it tomorrow for my husband’s birthday.

    • Hi Lillia, How did you go? Ann made the large cheescake in a container that is 14cm high and about 17cm in diameter. You could use whatever suitable container that you have. It doesn’t need to be that exact size.

  13. no, this recipe is not suitable for baking

  14. Hi Ann, once again I tried another recipe, turned out great. thanks for sharing such wonderful recipes.

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