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slice of double chocolate cheesecake
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Easy Cheesecake Recipe (Nigella Lawson)

Nigella Lawson's incredible chocolate cheesecake. A double chocolate cheesecake to die for!
Course Pies and Cheesecakes
Cuisine English
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 692kcal
Author Adina

Equipment

Ingredients

  • Crust:
  • 125 g/ 4.4 oz digestives See note 1
  • 60 g/ 2 oz/ ¼ cup unsalted butter
  • Filling:
  • 500 g/ 18 oz/ 2 ¼ cups full-fat cream cheese
  • 100 g/ 3.5 oz/ ½ cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 150 g/ 5.3 oz/ 2/3 cups sour cream
  • 1 teaspoon lime juice or more to taste
  • 150 g/ 5.3 oz dark chocolate See note 2
  • Glaze:
  • 75 g/ 2.6 oz dark chocolate
  • 125 ml/ 4.2 fl.oz/ ½ cup heavy cream
  • 1 teaspoon golden syrup See note 3

Instructions

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  • Line a 20 cm/8-inch springform with a double layer of strong aluminum foil on the outside.

Crust:

  • Melt the butter.
  • Place the digestives and the butter in a food processor and process until you get wet crumbs.
  • Press the crumbs into the bottom of the prepared pan and place it in the fridge while you make the filling.

Filling:

  • Beat the cream cheese until smooth and creamy.
  • Add the sugar and incorporate.
  • Add the eggs and the egg yolks one at a time, whisking well after each one. Add the sour cream and the lime juice. Beat well.

Melt the chocolate:

  • Place the finely chopped chocolate in a small metal bowl that fits on top of a pan.
  • Pour water in the pan, place the bowl with the chocolate on top but make sure that the water doesn't touch the bowl.
  • Heat the water gently, but do not let it come to a boil. Melt the chocolate, stirring often.
  • Pour the melted chocolate into the cream cheese mixture and fold it in gently until everything is smooth again.

Bake:

  • Place the prepared springform into a roasting tin. Boil water in a kettle and pour the water into the roasting tin to come 2 – 2 ½ cm/ ¾ – 1 inch up the sides of the cake pan.
  • Bake for about 1 hour until the cake is lightly browned around the edges and the center is just set on top, but still a bit wobbly underneath.
  • Remove the aluminum foil and let cool on a wire rack. Refrigerate.
  • Unmold and glaze before serving.

Chocolate glaze:

  • Place the cheesecake on a serving platter before glazing it.
  • Place the finely chopped chocolate, heavy cream, and golden syrup in a small pan.
  • Heat gently while stirring all the time but don't let it come to a boil.
  • When the chocolate is almost melted remove from the heat and continue stirring until the mixture is smooth.
  • Let cool for a few minutes, then pour some of the glaze over the cake.
  • Serve the remaining glaze on the side.

Video

Notes

  1. Graham crackers can be used instead.
  2. Use best quality dark chocolate. I recommend European style chocolate for best results.
  3. Corn syrup can be used instead.

Nutrition

Serving: 1slice | Calories: 692kcal | Carbohydrates: 46g | Protein: 10g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 18g | Cholesterol: 251mg | Sodium: 286mg | Fiber: 2g | Sugar: 36g