This double chocolate cheesecake with fresh strawberry sauce is such a useful recipe to have. We all need to know desserts that are great for many occasions, such as Valentines day or for when families gather for the holidays. This tastes almost like a mousse cake but is creamier. This is food of the heavens, you’ll want to keep this chocolate dessert recipe!
This cheesecake is easy to make as long as you follow my step by step instructions you’ll get great results. It’s a real showstopper of a centrepiece. Place it on a cake stand to really show it off.
If you are making this recipe for a large family gathering then lightly stewing the strawberries will be great, but if you plan to eat this over a couple of days I recommend you keep the strawberries fresh as they spoil less quickly.
I’ve stewed mine in a little Amaretto (because it is for Matthews birthday and it’s his favourite) but you can also use Chambord, if you prefer. If children will be tucking in, substitute the liquor for lime juice.
I couldn’t resist drizzling a creamy chocolate sauce (tip: I have a cheat for you here!).
The base is really crunchy and has chunks of milk chocolate in too!
For this Double Chocolate Cheesecake with fresh strawberry sauce and creamy chocolate drizzle, you will need
- 250g chocolate digestives
- 125g blanched almonds
- 120g salted butter, melted and cooled
- 100g milk chocolate
- 100g dark chocolate
- 500g cream cheese
- 250g sour cream
- 4 free range eggs
- 250g light brown sugar
- 300g double cream
- 1 pot of Cadbury Chunks Twin Pot Chocolate dessert
- 650g strawberries
- 1 tbsp lime juice or Amaretto or Chambord
- 2 tbsp caster sugar
How To Make A Double Chocolate Cheesecake with fresh Strawberry sauce
- Preheat the oven to 150ºC and wrap the inside and outside of a 20cm springform cake tin with foil.
- Place the springform cake tin into a roasting tin and pour water into the roasting tin until it reaches 2-3cm depth.
- Get out the eggs and creams so the warm to room temperature.
- Whiz up the almonds in the food processor and add to the well crushed chocolate digestives. Add the melted butter and mix together. Add the chocolate chunks from the Cadbury dessert and mix in. Don’t eat the creamy dessert, you’ll need that later! Place it covered back in the fridge for now.
- Press this mixture evenly at the base of the tin and refrigerate for 30 minutes.
- Gently melt the chocolate bars in a heat proof bowl over a saucepan of barely simmering water. Then set aside to cool slightly.
- Beat the cream cheese and the sour cream on low until smooth and combined (about 1 minute).
- Add in one egg at a time, beating each egg in so it is incorporated before adding the next one.
- Add in the sugar and the double cream and beat on low for one minute.
- Now add in the melted chocolate and mix together, scrape round and mix again until it is all combined.
- Pour it all into the springform cake tin and place the roasting tin together with the cheesecake into the oven.
- Bake for about 1 1/2 hours. Then turn the oven off and leave it for another hour.
- Take it out of the oven and allow it to cool to room temperature.
- I placed mine in the fridge to toughen up before I took it out of the tin and foil.
- While it is in the fridge, halve the strawberries and place them into a small saucepan.
- Add the sugar and the liquor/lime juice.
- Cook on a low heat until the strawberries are JUST soft, then take them out to cool. Put the remaining sauce back on the heat and thicken.
- Once you have placed your cheesecake onto a cake stand or plate, add the cooled strawberries and pour over the syrup.
- Just before serving get the chocolate dessert out of the fridge and using a piping bag zig zag it all over.
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