Easy Chocolate Cheesecake Recipe – Digestive Biscuit Base

Last Updated on 1 month by Neha Deshmukh

Easy Chocolate Cheesecake Recipe – Digestive Biscuit Base

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive but doesn’t require a ton of fuss. Well, look no further! This easy chocolate cheesecake with a digestive biscuit base is exactly that. I first made this for a friend’s birthday, and it was a huge hit – seriously, people were asking for seconds (and the recipe!). It’s creamy, chocolatey, and surprisingly simple to put together. Let’s get baking!

Why You’ll Love This Recipe

This cheesecake is a winner for so many reasons. It’s perfect for birthdays, celebrations, or just a cozy night in. The digestive biscuit base adds a lovely texture, and the chocolate sauce takes it over the top. Plus, it’s relatively quick to make – perfect when you need a sweet treat without spending hours in the kitchen. Honestly, who doesn’t love a good cheesecake?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 10-12 digestive biscuits (about 150g)
• 2 tablespoons melted butter (30ml)
• 3 cups cream cheese (720g)
• ¾ cup sugar (150g)
• 1 tablespoon cornstarch (15ml)
• 1 tablespoon lemon juice (15ml)
• 1 teaspoon vanilla extract (5ml)
• ½ cup cream (120ml)
• ½ cup hot milk (120ml)
• 1 cup sweet chocolate (100-150g)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Digestive Biscuits: I usually use McVitie’s Digestive Biscuits, but any brand will work just fine. They provide that lovely, slightly salty crunch.
• Cream Cheese: Full-fat cream cheese is highly recommended for the richest, creamiest texture. You can use low-fat, but the cheesecake won’t be quite as decadent. Make sure it’s softened to room temperature for a smooth batter!
• Chocolate: This is where you can get creative! I love using dark chocolate for the sauce – it balances the sweetness beautifully. But milk chocolate or even white chocolate would be delicious too. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the base. Grind those digestive biscuits into a fine powder – a food processor makes this super easy, but you can also put them in a ziplock bag and bash them with a rolling pin.
2. Mix the biscuit crumbs with the melted butter until everything is nicely combined. It should resemble wet sand.
3. Press this mixture firmly into the base of a springform pan (around 20cm/8 inches). I like to use the bottom of a glass to really pack it down. Pop it in the fridge to chill while you make the filling.
4. Now for the filling! In a large bowl, beat the cream cheese, sugar, cornstarch, lemon juice, and vanilla extract until everything is smooth and creamy. No lumps allowed!
5. Gently add the cream and blend again until just combined. Don’t overmix!
6. Pour the filling over the chilled biscuit base. Smooth it out with a spatula.
7. Bake in a preheated oven at 180°C/356°F for 30-40 minutes. The edges should be set, but the center should still have a slight wobble.
8. This is important: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking.
9. After that, refrigerate for at least 4 hours, or even better, overnight. Patience is key!
10. Finally, make the chocolate sauce. Melt the chocolate in the hot milk until smooth and glossy.
11. Drizzle the chocolate sauce over the chilled cheesecake before serving.

Expert Tips

Here are a few things I’ve learned along the way:

• Room Temperature Ingredients: Seriously, this makes a huge difference! Softened cream cheese blends so much easier.
• Don’t Overbake: A slightly wobbly center is what you want. It will set as it cools.
• Water Bath (Optional): For an extra creamy cheesecake, you can bake it in a water bath. Wrap the springform pan in foil and place it in a larger baking dish filled with hot water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan cream cheese and vegan digestive biscuits. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free digestive biscuits.
• Spice Level: Add a tablespoon of cocoa powder to the cheesecake filling for a richer chocolate flavour.
• Festival Adaptations: For Diwali, sprinkle with chopped nuts and silver leaf. For Christmas, add a sprinkle of crushed candy canes!

Serving Suggestions

This cheesecake is delicious on its own, but you can also serve it with:

• Fresh berries
• A dollop of whipped cream
• A sprinkle of chocolate shavings

Storage Instructions

Leftover cheesecake can be stored in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.

FAQs

Let’s answer some common questions:

• Can I make this cheesecake ahead of time? Absolutely! You can make it a day or two in advance. It actually tastes even better after a night in the fridge.
• What type of digestive biscuits work best? Any brand of digestive biscuits will do, but I prefer McVitie’s.
• Can I use a different type of chocolate for the sauce? Yes, definitely! Milk chocolate, white chocolate, or even a mix would be delicious.
• How do I prevent cracks in my cheesecake? Baking it low and slow, and letting it cool gradually in the oven, helps prevent cracking.
• Can I bake this cheesecake in a different sized pan? You can, but the baking time will need to be adjusted. A smaller pan will require a longer baking time, and vice versa.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!