Indulging in a rich and creamy chocolate cheesecake is one of life’s greatest pleasures. This luxurious dessert, featuring a smooth ganache topping and a crunchy biscuit base, is perfect for any occasion.

Ingredients

For the biscuit base:

• 250g Digestive biscuits (crushed into fine crumbs)
• 100g Unsalted butter (melted)

For the cheesecake filling:

• 600g Cream cheese (softened to room temperature)
• 200g Caster sugar
• 200g Dark chocolate (melted and slightly cooled)
• 3 Large eggs
• 1 tsp Vanilla extract
• 150ml Double cream

For the ganache topping:

• 200g Dark chocolate (finely chopped)
• 200ml Double cream
• 1 tbsp Golden syrup

Method

Step 1: Prepare the biscuit Base

1. Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, you can place the biscuits in a resealable bag and crush them with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with melted butter until well-mixed.
3. Press the mixture into the bottom of a 23cm springform cake tin, ensuring an even layer. Use the back of a spoon to compact the crumbs firmly. Place the tin in the fridge to set while you prepare the filling.

Step 2: Make the cheesecake filling

1. Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
2. In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the melted chocolate, mixing until fully combined.
5. Gently fold in the double cream until the mixture is smooth.
6. Pour the cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula.

Step 3: Bake the cheesecake

1. Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble.
2. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. This helps prevent cracks on the surface. After an hour, transfer the cheesecake to the fridge to cool completely, ideally overnight.

Step 4: Prepare the ganache topping

1. In a small saucepan, heat the double cream until it begins to simmer. Do not let it boil.
2. Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.
3. Stir in the golden syrup until the ganache is smooth and glossy.
4. Allow the ganache to cool for a few minutes before pouring it over the chilled cheesecake.

Step 5: Assemble and serve

1. Pour the ganache over the cheesecake, spreading it evenly to the edges.
2. Return the cheesecake to the fridge for at least 2 hours to set the ganache.
3. Remove the cheesecake from the springform tin and transfer it to a serving plate. Slice and enjoy!

Tips for the perfect chocolate cheesecake

1. Overmixing can incorporate too much air, leading to cracks. Mix until just combined.
2. Allowing the cheesecake to cool gradually in the oven helps prevent the top from cracking.