Chocolate Cheesecake Recipe

Whoever came up with the idea of putting cheese in a cake is one clever fellow we’d love to meet. So in a bid to match their crazy ambition, we’ve shared this amazing recipe from our twitter friend @SeriouslyKooky using Jordans Muesli, yep muesli, in a cheesecake. And it works. Creating a base out of the muesli, butter and sugar gives it a moreish texture, and topped with the cream cheese mixture of chocolate, egg whites and sugar creates a dish we just want to eat all to ourselves.

    40 MIN
    20 MIN
    31-40 MIN
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  1. Mix together the muesli, butter and soft brown sugar to create the base by pressing over the bottom of a 20cm (8 inch) loose-based or spring release cheese cake pan, then make some room in the fridge for it to chill for 30 minutes.
  2. For powdered gelatine, put the 3 tablespoons of water into a small heatproof bowl and add the gelatine. Leave for 10 minutes to 'sponge' then stand the bowl in pan of water and heat gently until dissolved.
  3. Now put on some music and beat the cheese until smooth. Keep up the rhythm and then beat in the egg yolks and sugar; beat, beat, beat. Stir in the sour cream, melted chocolate and chocolate chips, then the cooled gelatine, stirring to mix thoroughly.
  4. Get your muscles out and whisk the egg whites in a scrupulously clean bowl until softly stiff. Fold them carefully into the chocolate mixture. Pour over the base, smooth the top and chill until set for about 4 hours, or overnight (just make sure you do it before your guests arrive).
  5. Loosen the cheesecake from the sides of the pan with a knife, then carefully remove. Decorate with chocolate flake or chocolate curls, then serve.
Recipe Tips

The chocolate cheesecake can be frozen for up to a month, packed in a freezer or wrapped in foil. Keep the cheesecake chilled, and use within 3 days.

  • 15 g powdered gelatine
  • 3 tbsp cold water
  • 200 g (7 oz) light cream cheese (1 package of cream cheese)
  • 2 eggs, separated
  • ¼ cup white sugar
  • 2/3 cup sour cream
  • 125 g (5 oz) dark chocolate, melted
  • 25 g (1 oz) semi-sweet or white chocolate chips
  • Chocolate flakes or curls, to decorate
  • 2 cups Jordans Muesli (Organic or Supreme work well)
  • ½ cup butter, melted
  • 2 tbsp light brown sugar
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