Mary Berry Chocolate Chip Cheesecake

Right, confession time: the first time I made this cheesecake, I forgot to let the cream cheese come to room temperature. Rookie mistake. What I ended up with was a lumpy, chocolate-speckled blob that tasted alright but looked… well, let’s say it wouldn’t win Star Baker.

But I was determined to get this one right—because Mary Berry’s Chocolate Chip Cheesecake has all the makings of a showstopper: dark, glossy chocolate, that tangy creaminess from soured cream, and a biscuit base that’s just the right side of crumbly.

So I went back, tweaked, tested, and nailed it. Want that velvety smooth texture with chocolate chips in every bite? Let me show you how I fixed it.

Why This One Works So Well

This isn’t your average cheesecake—it’s properly indulgent, without being sickly. The secret? Two things:

• Melted dark chocolate stirred into the filling (not just chips sprinkled in), which gives it depth and richness.
• Soured cream adds a brilliant tang and stops the whole thing from tasting one-note sweet.

And Mary’s shortbread base? Genius. It’s sweeter and more buttery than a digestive base, which balances the dark chocolate beautifully.

Most recipes stop at just chocolate chips—this one doubles down and it’s so worth it.

INGREDIENTS + WHY THEY MATTER

• Shortbread biscuits – Crumbly and rich, they make a sweeter, meltier base than digestives.
• Dark chocolate (40% cocoa) – Don’t go higher or it turns bitter. I tried 70% once and it overpowered everything.
• Full-fat cream cheese – Don’t even think about low-fat. You need the fat for structure and flavour.
• Full-fat soured cream – Adds tang and silkiness. It’s the unsung hero of the texture.
• Chocolate chips – I used standard chips, but chopped dark chocolate works too—just don’t use anything too big or it sinks.

Making It Yours (Without Ruining It)

• No shortbread? Digestives work fine, but I found the base a bit too dry. Add an extra 10g of butter if you swap.
• Gluten-free base – I tested with GF shortbread (from Tesco) and it held up well. Slightly more delicate when slicing.
• No soured cream? Greek yogurt just about works, but the texture softens. Only do this in a pinch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lumpy filling	Cold cream cheese	Let all dairy come to room temp first
Cracks in top	Overbaking + too much mixing	Stop mixing once smooth + don’t overbake
Chips sank to the bottom	Batter too thin	Cool it slightly before adding chips
Base was greasy	Melted butter too hot	Let it cool a bit before mixing with crumbs

HOW TO MAKE MARY BERRY’S CHOCOLATE CHIP CHEESECAKE

1. Preheat & Prep – Oven to 160°C (140°C fan). Grease a springform tin and line the base.
2. Make the base – Melt butter gently. Mix with crushed shortbread. Press into the tin and chill.
3. Melt chocolate – Gently over simmering water, stirring till smooth. Let it cool slightly.
4. Mix filling – Whisk eggs, cream cheese, and soured cream till smooth. Stir in melted chocolate. Fold in chips.
5. Bake – Pour over the base and smooth out. Bake for 45–50 mins. Sides should be set, middle still wobbly.
6. Cool & Chill – Run a knife around the edge. Cool completely, then chill for at least 4 hours.
7. Decorate – Grate some chocolate over the top. Melt the rest and pipe simple shapes (flowers, hearts). Chill till set.
8. Finish – Spread a little whipped cream on top, sprinkle with chocolate. Pipe cream around edges. Add decorations.

TIPS FROM MY KITCHEN

• I always cool the chocolate for 5 mins before adding—it’s the difference between glossy and grainy.
• My springform tin leaks slightly, so I wrap the base in foil just in case.
• If you’re piping chocolate shapes, pop the piping bag in a tall mug to fill—saves a lot of mess.
• I’ve learned to bake this in the lower third of my oven—gives more even baking and no cracks.

STORAGE + SERVING

• Fridge: Keeps well for 4 days, covered.
• Freezer: Freeze (undecorated) for up to 1 month. Wrap in cling film and foil. Defrost overnight in fridge.
• Serve with: Fresh raspberries, vanilla ice cream, or a sharp berry coulis cuts through the richness beautifully.

FAQs

Q: Can I use milk chocolate instead of dark?
A: I tried it once and found the result too sweet and the texture softer. Stick to 40% dark for balance.

Q: Why did my cheesecake crack?
A: Likely overbaking or overmixing. Mix until just combined, and take it out while the middle still wobbles.

Q: Can I skip the whipped cream on top?
A: Absolutely. It’s there for flair, not structure. I sometimes leave it off and just dust cocoa powder instead.

Q: Can I use chocolate chunks instead of chips?
A: Yes—but chop them small. Large chunks sink to the base and make slicing tricky.

Q: How long does this need to chill?
A: Minimum 4 hours. Overnight is better—it firms up and slices beautifully.

Try More Recipes:

• Mary Berry Bakewell Tart Fingers
• Mary Berry Millionaire’s Shortbread
• Mary Berry Bûche De Noël
• Mary Berry Hazelnut Meringue Roulade