Sunday, 9 October 2011

Lorraine Pascale's Chocolate Cheesecake


I saw this recipe on BBC 2 Monday evening last, Lorraine Pascale, Home Cooking Made Easy. It is a no cook recipe that anyone could replicate at home, even with only minimal baking experience. Some points to note on the recipe, I halved the quantity (there is only four of use here and oh the temptation) and I used a 16cm diameter tin. I have found in the past that full fat cream cheese hold it's shape better and sets quicker than the low fat option. I used milk chocolate throughout, next time I'll use the milk and plain combination for more of a chocolate punch. This is a smooth and silky cheesecake that looks very impressive.

Serves 8

400g Packet chocolate digestives, crushed to fine crumbs
75g Butter, melted and cooled slightly
800g Cream cheese
Icing sugar, to taste
400g Milk chocolate (35% cocoa solids), or you can use a mixture of 300g milk chocolate and 100g dark chocolate (70% cocoa solids)
1 tsp Vegetable oil
100g White chocolate

Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined. Spoon the mixture into a 23cm/9in springform tin and press down very hard all the way around the base until flat and even.

Mix the cream cheese and icing sugar together in a bowl.

Meanwhile melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be reheated in the microwave for 20 seconds if it cools down.)

Place a large dollop of the cream cheese mixture into the bowl of remaining chocolate and stir until well combined.

Keep adding the mixture, one dollop at a time, and mixing it vigorously until the chocolate mixture becomes smooth and silky and you have added all of the cream cheese. Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain.

Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set. Melt the white chocolate in a heatproof bowl set over a pan of simmering water and make sure the jug of milk chocolate is nice and runny.

Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered. (For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling.) I usually drizzle with the melted white chocolate and allow to set.

This is Lorraine's method for decorating the cheesecake: Drizzle white chocolate lines across the top about 2cm/¾in apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle. Place the cheesecake so the lines are running towards you, then take a cocktail stick and drag it from left to right, making lines from left to right 2cm/¾in apart to form a grid. Drag the cocktail stick once again from right to left between the toothpick lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny.

Leave the cheesecake in a cool place to set for about two hours.

Run a hot sharp knife around the inside of the tin and carefully remove the cake. Serve in wedges with a drizzle of single cream.


  1. I made this cheesecake yesterday and was wowed by the result. Super easy and super tasty. A big thumbs up for this recipe.

  2. An amazing cake! Thanks for this. Even my daughter who doesn't entirely like cakes- loved it and says it is the best she has ever tasted! Thanks Lorraine!

  3. Will this cheesecake freeze.As the day I need it I will have very little time

  4. Thanks you for dropping by, I've never frozen this cheesecake myself, however, I can see no reason why it wouldn't freeze very well. Perhaps a "test" cheesecake might be required!! Best of luck with your baking.

  5. I am planning to make this chesse cake for 35 people for new year party, what size tin should I use

    1. I think it would be best to make four cheesecakes using the 23cm tin here, keep the cheesecakes in the fridge until needed. Best of luck :)

  6. Thank you Lorraine for your wonderfull recepies.

    A big kiss from Protugal,


    P.S.: sorry for my english.

  7. Thank you Ana, your English was perfect and is much better than my Spanish! Glad you enjoyed the cheesecake ♡ Lisa

  8. Hello Lisa,

    I did twice this cake, and I have some problem with the mixture (biscuit & butter). When I want to cut the cake and take one piece of it, the mixture stays in tin. What do i wrong?

    With Love,

  9. Hello Jack,

    With regard to your biscuit base, a couple of things come to mind, firstly, if the base crumbles when you cut a slice, then you need to spend more time pressing the biscuit and butter mix firmly into your tin. If the whole base sticks to the tin when cutting a slice, perhaps line your tin with baking paper or grease with butter to prevent sticking. Lastly make sure the cheesecake is completely chilled before serving, it lets everything set and firm up. Does this help?

    Kind regards,
    Lisa X

  10. Yes. Thank You so much, Lisa! You're awsome!


  11. I just wanted to say that I have only just looked at your website and I think its amazing, well put together and I love the step by step recipes, I love the reviews as it gives a great insights in to what is great,
    Thank you I will be trying some soon

    1. Thank you Richard, I hope you find something nice to try ;)