Chocolate cheesecake recipe

  • Serves 6
  • 40 mins to prepare and 1 hr 20 mins to cook
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chocolate cheesecake
Customer recipe by Joanne Mason
Added 85 months ago

Preheat the oven to 160°C. Line a 20cm loose-bottomed cake tin with baking paper.

Place the base ingredients in a food processor and whiz until the consistency of coarse breadcrumbs. Press firmly into the bottom of the lined cake tin using the underside of a metal tablespoon, so that it covers the base evenly. Bake for 10 minutes then set to one side to cool.

Meanwhile, melt the chocolate over a Bain. Place the chocolate in a heat proof bowl on the saucepan, making sure the base of the bowl does not touch the water, and let the chocolate gently melt over the heat (or melt in the microwave). Set to one side while you prepare the rest of the filling.

Blend the cottage cheese, yoghurt and melted chocolate until smooth then quickly whisk in the egg yolks.

Beat the egg whites until they form stiff peaks then gently fold them into the chocolate mixture until evenly mixed. Pour into the cake tin and bake for 40 minutes - 1 hour, or until the top is just firm to the touch. Allow to cool completely. Portion into wedges and serve with cream or clotted cream.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 100g unsalted nuts and or seeds
  • 100g wholegrain digestives
  • 50g coconut oil or butter
  • 30g Xylitol
  • 400g dark chocolate, broken into chunks
  • 375g plain cottage cheese
  • 300g natural yogurt
  • 2 free-range egg yolks
  • 4 free-range egg whites

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