- Peanut free
- Nut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
Jaws will drop as you serve up this decadent baked chocolate cheesecake recipe this Easter.
- Serves12
- Cook time1 hour
- Prep time10 minutes, (+ 2 hours cooling time and 2 hours chilling time)
Ingredients
- 200g Choc Ripple biscuits
- 75g butter, melted
- 250g cream cheese, softened
- 1/2 cup (110g) caster sugar
- 2 oranges, rind finely grated (optional)
- 3 Coles Australian Free Range Eggs
- 150g dark chocolate, melted
- 100g milk chocolate, melted
- 3/4 cup (180g) mascarpone
- Grated chocolate, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 22cm (base measurement) round springform pan and line the base and side with baking paper.
Step 2
Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base of the pan. Place in the fridge for 30 mins to chill.
Step 3
Preheat oven to 160°C.
Step 4
Place the cream cheese, sugar and orange rind, if using, in a clean food processor and process until smooth. Add the eggs and combined chocolates. Process until smooth. Add the mascarpone and process until just combined. Pour the mixture into the pan and smooth the surface.
Step 5
Place the cheesecake on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 2 hours or overnight to chill.
Step 6
Transfer the cheesecake to a serving plate. Top with grated chocolate.
Recipe tip
COOK. STORE. SAVE.
Use it up
Save the flesh of the oranges to use in salads or roasted with a whole chicken.
Clever storage
Any leftover cheesecake can be stored in an airtight container in the fridge. To ensure your cake lasts, you can also wrap it in plastic wrap for an extra layer of protection.
Easter cheesecake recipe
Entertaining this Easter? Serve up this decadent baked cheesecake for a dessert the entire crowd will enjoy. Designed to feed 10-12 people, it’s the perfect sweet treat for those who can’t decide between a cheesecake and chocolate cake, and a great way to use up any leftover chocolate.
Despite the name of the recipe, don’t be surprised if this dessert is requested at your next dinner party, barbecue or Christmas feast.
Tips for the perfect chocolate cheesecake recipe
To avoid cracks in your cheesecake, allow the cake to cool in the oven with the door ajar for 2 hours before placing it in the fridge to chill. If the cake has cracked, don’t worry! You can always cover up any baking mistakes with an extra grating of chocolate.
To make this baked chocolate cheesecake gluten free, replace the choc ripple biscuits with a gluten free alternative. Depending on which variety you use, you may need to adjust the amount of butter used.
The ultimate Easter feast
Serve up this cheesecake as part of your next Easter gathering with family and friends. Pair it with an entree of mixed mushroom and onion galette alongside Curtis Stone’s herb-roasted chicken with green salad for main course and a classic side of buttery green beans with bacon and almonds.
Now get cooking
For more Easter baking recipes, try this 4-ingredient Easter bark, this lemon-blueberry hot cross bread and butter pudding using leftover hot cross buns, or these decadent layered chocolate mousse cakes.
If you’re looking for more cheesecake inspiration, you can’t go past this raspberry cheesecake swirl brownie or the perfect baked New York cheesecake.
