Dessert Recipes > Baked Chocolate Cheesecake

This recipe is part of the March 2008 Recipes Menu

Starter - Asparagus Soufflé Ramekins
Main Course - Crunchy Coated Chicken
Dessert - Baked Chocolate Cheesecake

How to make baked chocolate cheesecake:
A really rich, creamy, chocolate dessert. Reserve for very special occasions!


Baked Chocolate Cheesecake
1 1/4 lb cream cheese
4oz plain chocolate, melted
7oz sugar
4 level teaspoons plain flour
1 egg yolk
2 whole eggs
2 tablespoons milk
1/4 level teaspoon salt

for the crust:

5oz plain flour
6oz butter
2oz sugar
1 egg yolk
(see measure conversions for more information)


- Beat together the ingredients for the crust using an electric mixer.
- Chill for 1 hour.
- Use 1/3 of the dough to cover the base of an 8-inch spring release cake tin.
- bake at 200 degrees C. for 6-8 minutes.
- Allow to cool.
- Beat the cream cheese until smooth with an electric mixer.
- Add all the other ingredients.
- Beat at high speed for 5 minutes.
- Press the remaining dough around the sides of the cake tin to within 1 inch of the top of the tin.
- Pour in the cream cheese mix.
- Bake at 240 degrees C. for 12 minutes.
- Turn the oven down to 150 degrees C. and bake for a further 50 minutes.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes.
- Remove from the oven and cool in the tin for 30 minutes.
- Chill.
- Remove from the spring-release just before serving.