Cheesecake · Chocolate

Baked Chocolate & Ginger Cheesecake

Chocolate and cake, two lovely words, don’t you think?  So, what better way to combine the two, than a Chocolate Cheesecake!

Chocolate and Stem Ginger stood out for me in this recipe, as I already had some stem ginger and always have a few bars of chocolate and cocoa powder in the baking box.  It came from one of those supermarket books which sneaks into your shopping trolley, and follows you home!

However, I have to tell you that the original recipe and method in the book does not, and would never, work.  Whether it was misprinted, or just that the recipe was not tested, I do not know.  What I do know is,  after following the original recipe, it was a complete waste of time and ingredients.  It also looked nothing like the glossy photograph which accompanied it.

After much trial and error, here is my version, and it really does work!

For the base, you will need:
8″ spring-form/loose-bottomed cake tin, greased and lined
200g pack of Ginger Biscuits
80g Unsalted Butter (add a little more, if too dry)
For the Topping, you will need:
80g Cocoa Powder
4 eggs, lightly beaten
175g Caster Sugar
300g Cream Cheese
1-2 pieces of Stem Ginger, finely chopped (optional)
2 tbsp sifted plain flour
Grated Dark or Milk Chocolate to finish

Preheat your oven to 170C/325F/Gas mark 3.  Prepare the base of the cheesecake as you would with a non-baked one, by blitzing the biscuits in a food processor, melting the butter, and stiring in the biscuit crumbs until completely coated.  Press the mixture into the prepared tin.

Mix together the sugar and cream cheese until smooth.  Then add the beaten eggs, followed by the cocoa powder, sifting it in to the mixture, and finally, add the sifted flour and stem ginger (if using). 

Pour the mixture over your biscuit base.  Bake for 50 minutes.  Turn off your oven, open the door, and leave the cheesecake in the oven to cool.  

 Once cooled, turn out onto a plate, and decorate with finely grated chocolate.  Serve with fresh cream or ice-cream.
 Really indulgent, but, then again, you wouldn’t be eating it every day….. or would you?!

10 thoughts on “Baked Chocolate & Ginger Cheesecake

  1. As I said in the post, Paula, the original recipe was a total failure. This one works. It has a fairly thick consistency, and one slice is enough!


  2. Wow, that looks seriously good. Don't want to think about the calories!! Where did you get the stem ginger. I look for it in every Tesco / Dunnes I go to but can never seem to see it. Thanks a mill, Claire


  3. Hi, Claire, thank you for your oomment. I bought the ginger in Sainsbury's. I am on the north east coast, so the trip north is only about 40 mins for me. You can use powdered ginger (say half a tspn) as a substitute, or leave it out, if you can't find stem ginger.



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