Simon Rimmer double chocolate cheesecake

(18 ratings)

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Chocolate cheesecake
Chocolate cheesecake
  • Serves: 8-10

Celeb chef Simon Rimmer suggests this delicious, creamy cake as a picnic treat. It won't last long....


  • 125gbourbon biscuits
  • 125g pecan, almond and raisin mix
  • 125g melted butter
  • 900g full-fat cream cheese
  • 200g 70% cocoa solid chocolate
  • 75g cocoa powder
  • 6 eggs
  • 150g golden caster sugar
  • 225g 70% cocoa solid chocolate
  • 250ml double cream
  • 25g butter

To serve

  • Cocoa powder and grated chocolate
  • Clotted cream

Geraldine Chapman, 42, from Monmouth says to melt chocolate quickly and easily, place it in a metal bowl and put in the oven at the lowest possible temperature. Close the door and turn the oven off after about 5 mins. In about 10 mins, the chocolate should have melted.


  1. Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring-sided tin.
  2. Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until melted.
  3. Pulse the cheese and sugar in a processor until smooth.
  4. Add the eggs, then the cocoa and chocolate.
  5. Spoon onto the base and cook at 175C (350F, gas mark 4) for about 1 hr until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa.
  6. Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won't re-heat.
  7. Serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work!

Your rating

Average rating

  • 4
(18 ratings)

Your comments


This would definitely be my favourite choccy recipe. It combines my absolute 2 favourites...cheesecake and chocolate! MMMmmm I'm drooling!

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