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Ella's Barn Chocolate Cheesecake

How to Make Chocolate Cheesecake

Using our 'tried and tested' method

I like a really light cheesecake, especially for a dessert when a heavier cheesecake can just be too much.  This cheesecake is almost like a mousse and is VERY moreish!

Although this recipe is for a Chocolate version, this can really be made with any flavouring you fancy.  The little bit of gelatine helps it set perfectly no matter what favouring is being added, although if adding an alcohol-based favouring, I usually add an additional leaf of gelatine just to be sure!

Vary the biscuits for the base as well to compliment your chosen flavouring – I did this recipe recently as a ‘Margarita Cheesecake’ with lots of lime zest and juice, a dash (or two!) of tequila and did the biscuit crumb ½ and ½ with gingernuts just to add a little bit of jazz to the base!




chocolate cheesecake ingredients


Make the base


Crumb the biscuits and melt the butter. Combine together until well mixed and a fine crumb consistency.


Turn on oven to 160oC. Line the bottom of an 8” round loose bottom tin. I will often also line the sides using a reusable liner as it gives a neater edge to the cheesecake when removing if from the tin after setting.


Press the biscuit mixture lightly into the bottom of the tin, don’t compact too much as you want the base to be easily cut when eating.


Bake for 8 minutes and then leave to cool fully.

Make the topping

Tip: There are a few different elements to prepare and then combine. I like to get everything out and measured into bowls. Then I do all my whisking so that it is all prepared ready to combine and get straight into the fridge to set.


Melt the chocolate and leave to cool slightly.


Whisk the cream to soft peak stage and then separately whisk the egg whites to soft peak stage, so that they are both ready to fold into mixture.


Soak the gelatine in some cold water to soften and boil the kettle so that you have boiling water when you are ready for it.


Whisk the cream cheese and sugar together until smooth. Add the egg yolks and cooled melted chocolate and whisk again.


Dissolve the gelatine in 2 tbs of hot water and then whisk into the cheese mixture.


Using a metal spoon and working gently to keep as much air as possible, fold the whipped cream into the cheese mixture making sure it is all incorporated.


Next fold the whisked egg whites into the mixture.


Pour the mixture over the cooled base and using the back of a spoon smooth or neaten the top and edges.


Leave in the fridge to set for at least 4 hours or preferably overnight.

A slice of chocolate cheesecake

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