Tuesday, December 5, 2023
HomeCakeChocolate Overload Cheesecake! - Jane's Patisserie

Chocolate Overload Cheesecake! – Jane’s Patisserie


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The last word chocolate overload cheesecake with a chocolate biscuit base, chocolate cheesecake, chocolate ganache topping, and extra…

So say hi there to essentially the most chocolatey cheesecake I feel I’ve ever made in my life… this chocolate overload cheesecake is probably my peek on the subject of chocolate, and I’m 100% okay with that, and I do know you may be as nicely. 

I’ve wished to make a cheesecake-like this for thus lengthy, and I’ve spent so lengthy specializing in different kinds of bakes I form of forgot it?! And I do apologise – the remorse is there. Nevertheless, after my chocolate cheesecake bars went down so nicely, I knew I needed to do it! 

This fantastic thing about a cheesecake is a baked cheesecake, however that is so essential to get that scrumptious richness that you simply want in any ‘overload’ chocolate-related bake -the baked nature of the cheesecake simply will increase how chocolatey it’s! 

The bottom 

When you’re making a baked cheesecake there’s a normal concept that the bottom must be baked – it form of creates a seal on the subject of the filling, but it surely actually is so so easy. 

I take advantage of digestive biscuits, cocoa powder, and melted butter to make my base. I blitz the biscuits to a very high-quality crumb and blend this with the cocoa powder. I then add within the melted butter!

I do have a tendency to make use of melted butter in comparison with a ramification as I discover it makes the biscuit base much less greasy, however any butter will do actually.

If you wish to do a distinct biscuit base, please remember that the quantity of butter you want can differ! If you wish to use a biscuit comparable to an Oreo, ensure that to make use of about half of the butter – belief me! 

The filling

The filling actually is an analogous recipe to my chocolate cheesecake bars, as a result of it’s simply essentially the most great cheesecake combine ever. I do know you could surprise why I went for a baked cheesecake, however that’s as a result of I discover no-bake cheesecakes are a lot lighter in texture, and I actually did need this to be wealthy in flavour and each different ingredient. 

I used a mixture of cocoa powder and melted darkish chocolate within the filling, and it labored wonders. It might sound bizarre, but it surely doesn’t actually matter if the chocolate goes a little bit lumpy within the combination as as soon as the cheesecake is baked, the lumps have disappeared! 

Because the filling can also be baked, it does require eggs – you could assume whaaaaa?! however truthfully – take a look at my different baked cheesecakes like my New York cheesecake or my lemon and blueberry cheesecake – it really works! 

If you would like a no-bake chocolate overload cheesecake although, simply have a look at any of my different cheesecakes as a result of you’ll be able to select between any of them! 


If you happen to watch the video for this cheesecake you’ll discover that my cheesecake has fairly an enormous crack in it, and that’s as a result of I made a decision to not bake the cheesecake in a Bain Marie. 

A bain-marie is once you fastidiously wrap the bottom of the tin in foil and bake the cheesecake in a tray with some water to stop this cracking – and also you 100% can do that in the event you like, however as I knew I’d cowl the highest with the ganache, I didn’t trouble. 

The cheesecake may have a tiny wobble within the center when it’s completed, and it’s tremendous essential to let it cool absolutely within the oven after which switch it to the fridge in a single day to proceed to set. With out this stage, it’d go a little bit funky, and nobody desires heat cheesecake proper?! 

The topping

I made a decision to prime my cheesecake with one of the vital luscious issues I might consider… chocolate ganache! I used my customary mixture of darkish chocolate and milk chocolate combined with double cream because it creates the smoothest and most scrumptious ganache ever. 

I poured this onto the cheesecake as soon as it had baked and cooled, and unfold it barely to the aspect. Topping this with chocolate curls created one thing out of this work and my lord I used to be so completely happy! 


  • 300 g digestives
  • 25 g cocoa powder
  • 150 g unsalted butter


  • 300 g darkish chocolate
  • 500 g full-fat mushy cream cheese
  • 100 g caster sugar
  • 4 medium eggs
  • 30 g cocoa powder
  • 1 tsp vanilla extract
  • 250 ml double cream


  • 75 g darkish chocolate
  • 75 g milk chocolate
  • 150 ml double cream
  • 50 g chocolate curls


  • Preheat the oven to 200ºc/180ºfan and get a deep 8″/20cm spherical tin.

  • Blitz the biscuits to a high-quality crumb. Add within the cocoa powder and blend once more

  • Soften the butter in a separate bowl, after which combine into the biscuit. Press the combination into the underside of the lined tin.

  • Bake the biscuit base within the oven for 10 minutes.


  • As soon as the bottom has been baked, decrease the temp of the oven to 180ºc/160ºfan – go away the biscuit base on the aspect for now.

  • In a bowl, soften the darkish chocolate till clean – I do that within the microwave briefly bursts.

  • In a brand new massive bowl, add the full-fat mushy cream cheese and beat till clean.

  • Add the eggs, beating nicely as you go, and add within the caster sugar. Beat this till mixed.

  • Add within the cocoa powder and vanilla extract and beat once more to mix.

  • Fold by way of the cooled melted darkish chocolate till clean.

  • Add within the double cream, and fold once more till clean.

  • Unfold the combination over the baked biscuit base. Bake the cheesecake bars within the oven for 35 minutes.

  • Depart the cheesecake bars to chill within the oven with the door barely adjar, for an hour

  • Take away the tin from the oven, and set the cheesecake within the fridge for at least 6 hours.


  • As soon as the cheesecake has set, add the darkish chocolate, milk chocolate and double cream to a jug.

  • Soften this collectively and stir nicely till clean.

  • Pour this on to the cheesecake and unfold, and sprinkle on some chocolate curls. Depart this to set for about an hour after which portion, and luxuriate in!

  • You may make the bottom not chocolate-themed by eradicating the cocoa powder.
  • I actually would advocate utilizing darkish chocolate – don’t be concerned, it does not style ‘bitter’. 
  • This cheesecake final 3+ days within the fridge. 
  • You possibly can freeze this cheesecake for 3+ months. 
  • On this recipe I used:
  • If you wish to stop any cracks within the floor of the cheesecake (it does not significantly trouble me with this one as I cowl the highest in ganache) however bake the cheesecake in a bain marie.
    • Wrap the bottom of the cheesecake tin foil so water can’t get to it
    • Use a bigger tin with about 1″ of water in
    • Bake the cheesecake on this 



Discover my different recipes on my Recipes Web page!

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© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this put up for the recipe.





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