French Chocolate Cheesecake

It takes willpower to wait out the three-hour chilling time for this exceptional cheesecake


serves 6
200 g chocolate chip cookies, crushed
1/2 tsp cinnamon
100 g butter, melted
100 g dark chocolate (70 per cent cocoa)
1 tbsp Kahlua orTia Maria liqueur
100 g white chocolate
1 vanilla pod
225 ml creme fraiche
75 g unrefined demerara sugar
225 ml double cream


1. Put the chocolate chip cookie crumbs in a bowl, add the cinnamon and melted butter, mix well and tip into a 22cm push-up-bottom or springform tin. Spread the mixture out evenly. Chill in the fridge until hard and set.

2. Melt the dark chocolate in a bain-marie (in a heatproof bowl over a pan of simmering water). Stir in the Kahlua or Tia Maria. Grate the white chocolate. Cut the vanilla pod in half lengthways, scrape out the seeds and add to the grated white chocolate.

3. Beat together the creme fraiche and demerara sugar until blended, then add the double cream and mix until smooth. Divide the mixture into 2 bowls. Add the melted dark chocolate and liqueur to the mixed creams in one bowl, and add the grated white chocolate and vanilla seeds to the other.

4. Spoon the two chocolate mixtures on to the chilled biscuit base and lightly mix with a fork to obtain a marbled effect. Chill for 3 hours before serving.

What did you think?

5 people have helped to review this recipe. Thankyou!

posted by lily @ 07:27PM, 6/01/09

this is quite a nice recipe, however it is not for a light cheesecake lover. The result is quite thick and heavy, not sweet.
WOW!! delicious with a little variation
posted by Marjeb123 @ 07:53AM, 3/21/10
I made it as per recipe but substituted the Tia Maria for Baileys Irish Cream ....I added crushed peacan nuts to the base mix and it was absolutley devine and dead easy and quick to make
Will certainly be using again and again
many thanx
pat yourself on the back for a truely fab desert
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