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. How do you serve the cake?
    Frozen or I should let it defrost before serving?
    Please let me know, I have a party this Saturday and I would like to make that cake
    Thank you

    • you should defrost it before you serve it for a smoother texture. But make sure you dont leave it out in a humid place for too long, otherwise they’ll slightly go more like melted ice cream than chocolate cheesecake. Good Luck!

  2. Dear Ann,

    I wanted to ask about how you keep the cheesecake so solid in the mold that it takes the shape of it without sticking to it? And bring it out easily without damaging the cheesecake?

    Is it possible to keep its consistency without using raw eggs?

    Highly appreciate it.

  3. This an absolutely wonderful recipe! I made it for my Dad’s birthday and was a bit nervous about it, since it was my first time making cheesecake. And it was perfect!
    Thank you so much for this wonderful recipe, Ann! I feel like this cheesecake made me fall in love with chocolate all over again! (not that I’ve ever actually stopped 🙂 )

  4. Hi ann!

    I just made this recipe and I love it! Just the right measurements of ingredients. it’s perfect! So good! I just have a question. I put this on little cups (single serve), and the crust hardened. is the crust supposed to be hard? It’s crunchy but i can’t spoon it out. Or did i froze it too much? Thanks!

  5. Hi Anne! I made this cheese cake and it was delicious! Thank you so much!

  6. My parents are cheesecake addicts and chocolate !!! They were pleased !

  7. hi ann
    it’s me again.
    I wanted to ask you about gelatine 🙂 sometimes when I use it to make mousse and when it’s done and I eat it I find some piece of gelatine however I melt it very well.
    what wrong have I done? thank you sooooooooooo much

    • Hi Yasmine are you adding it to cold water, mixing well and leaving to bloom, then heating it to melt it? That method is the best one. If you are adding it to hot water it tends to clump.

  8. What a great Chocolate Cheesecake Recipe !
    Looks Delicious !

  9. How long will these keep if I were to freeze them??

    • Ho john if you freeze in an airtight container you can keep for months

  10. Is it necessary to use gelatin for this recipe or can it do without?

    • It will not set without the gelatin

  11. Hi Ann,
    I was wondering if you can use gold or titanium leaf gelatine instead of powdered gelatine. If so, what quantity and when you add it?

    Thank You

  12. Hi!
    loving all your recipes, will definitely be making many of them, they look sooo delicious. Would you by any chance have any dessert recipes that uses mango? as now I have an overabundance of mango and would love to make something out of them


    • Hi Jeff, not posted but we love to slice and freeze mango and then use it frozen in smoothies, just blend with milk in the blender.

      • thanks so much !! will definately be doing that, i also found some thai dessert using sweet rice and coconut milk, ill probably try that too. XD

  13. Hi Ann, lovely tutorial! I was wondering, is there anything i can substitute the eggs for? I just prefer to not have raw eggs.
    Thanks in advance!

    • Hi Lin, try beating the eggs and half the sugar together in a bowl over a double boiler until hot. THen allow to cool. It won’t be quite as fluffy but solves the problem.

  14. Guuuuaaaaaaaaaauuuuuu!!!!…..I want to taste this cheesecake!!!!!!!
    Tomorrow I will give up my diet…:)

  15. Hi Kelly, It makes 7 cups (1750ml) of mixture, the rounds that i have hold 150ml so it would make 11 and some left over.
    There is a recipe for the raspberry sauce here for you:

  16. Hi Ann
    I have a few Questions
    – How many little round ones your recipe make for?
    – do your have a recipe for your raspberry sauce?

    Many thanks

  17. Hi Marlette, You could try the oreo cheesecake instead, or instead of adding the sugar at the begining mix it with the eggs and heat them over low heat whisking continually until reach over 60 degrees C on a thermometer. Then whisk until cooled and add into the recipe when you would add the eggs.

  18. Hi Ann

    I am sorry to be a pain but could you recommend an alternative to the Nutella in the cheesecake base? Nut allergies in the family. Many thanks!

    • Hi Georgina, Yes you can just use 100g biscuit crumbs and 50g melted butter.

  19. Hi, can i replace gelatin with something else?

  20. That looks very yummy! Thanks, Ann! You make it looks so easy. :o)

Leave a Reply to Ann Cancel Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>