Mary Berry’s Chocolate Chip Cheesecake is made with butter, shortbread biscuits, dark chocolate, eggs, full-fat cream cheese, full-fat soured cream, and dark chocolate chips. This delicious cheesecake recipe creates a rich and indulgent dessert that takes about 3 hours and 10 minutes to prepare and can serve up to 8 people.
This Chocolate Chip Cheesecake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Chip Cheesecake Ingredients
For the base:
- 25g (1oz) butter, plus extra for greasing
- 150g (5oz) shortbread biscuits, finely crushed
For the topping:
- 300g (11oz) dark chocolate (no more than 40% cocoa solids)
- 2 large eggs, beaten
- 400g (14oz) full-fat cream cheese
- 150ml (5fl oz) full-fat soured cream
- 50g (2oz) dark chocolate chips or drops
To serve:
- 100g (4oz) dark chocolate (40-50% cocoa solids)
- 300ml (10fl oz) whipping cream, softly whipped
How To Make Mary Berry Chocolate Chip Cheesecake
- Prepare the tin: Preheat the oven to 160°C/140°C fan/Gas 3 (320°F/285°F fan). Grease the base of a 20cm (8in) round spring-form tin with butter and line with baking paper.
- Make the biscuit base: Melt the butter in a small saucepan over low heat. Stir in the crushed shortbread biscuits and press the mixture evenly over the base of the prepared tin. Chill in the fridge while preparing the filling.
- Melt the chocolate: Break the dark chocolate into pieces and melt over a pan of hot water (make sure the bowl doesn’t touch the water). Stir occasionally until smooth.
- Mix the topping: In a separate bowl, whisk the eggs, cream cheese, and soured cream until smooth. Add the melted chocolate and whisk for a minute. Stir in the chocolate chips.
- Assemble and bake: Pour the filling over the chilled biscuit base and spread evenly. Bake in the oven for 45-50 minutes until the edges are firm and the middle has a slight wobble.
- Cool and chill: Remove from the oven and run a small knife around the edge of the tin. Allow the cheesecake to cool in the tin, then transfer to the fridge to chill. Once chilled, remove the outer ring and transfer to a serving plate.
- Decorate with chocolate: Grate one-third of the remaining dark chocolate. Melt the rest and pipe onto baking paper in flower shapes or a design of your choice. Chill the decorations until set.
- Finish and serve: Spread a thin layer of whipped cream on top of the cheesecake and sprinkle with the grated chocolate. Pipe or spoon the remaining whipped cream around the edges and add the chocolate decorations. Serve chilled, cut into wedges.
Recipe Tips
- Use room temperature ingredients: Ensure that the cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake filling. Cold ingredients can cause lumps.
- Don’t overmix the batter: Overmixing the cheesecake batter can introduce too much air, which may cause cracks during baking. Mix just until the ingredients are combined.
- Melt chocolate slowly: When melting the chocolate, keep the heat low and stir frequently to prevent it from becoming grainy or burnt.
- Avoid opening the oven during baking: Resist the urge to open the oven door while baking, as the sudden temperature change can cause the cheesecake to sink or crack.
- Chill thoroughly before serving: Allow the cheesecake to chill in the fridge for at least 4 hours or overnight. This helps set the texture and enhances the flavors.
How To Store Leftovers Chocolate Chip Cheesecake?
- Refrigerate: Let the cheesecake cool down to room temperature first. Then, cover it well with plastic wrap or put it in a sealed container. You can store it in the fridge for up to 4 days.
- Freeze: Once cooled, wrap the cheesecake tightly with plastic wrap and then foil. Freeze it for up to 1 month. To serve, let it thaw in the fridge overnight. This dessert doesn’t need to be reheated.
What To Serve With Chocolate Chip Cheesecake?
This creamy Chocolate Chip Cheesecake pairs well with fresh berries, a scoop of vanilla ice cream, whipped cream, or a drizzle of raspberry sauce. It can also be served alongside caramel sauce, chocolate shavings, or a dusting of powdered sugar for a delicious dessert.
Mary Berry Chocolate Chip Cheesecake Nutrition Facts
Serving Size: 1 slice (85g)
- Calories: 340
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 220mg
- Potassium: 90mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 5g
More Mary Berry Recipe:
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Coconut Meringue Slices
- Mary Berry Passion Fruit and Orange Cheesecake
- Mary Berry Banoffee Meringue Roulade
- Mary Berry Chocolate Traybake
- Mary Berry Walnut and Coffee Sandwich Cake
Mary Berry Chocolate Chip Cheesecake
Description
Mary Berry’s Chocolate Chip Cheesecake is made with butter, shortbread biscuits, dark chocolate, eggs, full-fat cream cheese, full-fat soured cream, and dark chocolate chips. This delicious cheesecake recipe creates a rich and indulgent dessert that takes about 3 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the base:
For the topping:
To serve:
Instructions
- Prepare the tin: Preheat the oven to 160°C/140°C fan/Gas 3 (320°F/285°F fan). Grease the base of a 20cm (8in) round spring-form tin with butter and line with baking paper.
- Make the biscuit base: Melt the butter in a small saucepan over low heat. Stir in the crushed shortbread biscuits and press the mixture evenly over the base of the prepared tin. Chill in the fridge while preparing the filling.
- Melt the chocolate: Break the dark chocolate into pieces and melt over a pan of hot water (make sure the bowl doesn’t touch the water). Stir occasionally until smooth.
- Mix the topping: In a separate bowl, whisk the eggs, cream cheese, and soured cream until smooth. Add the melted chocolate and whisk for a minute. Stir in the chocolate chips.
- Assemble and bake: Pour the filling over the chilled biscuit base and spread evenly. Bake in the oven for 45-50 minutes until the edges are firm and the middle has a slight wobble.
- Cool and chill: Remove from the oven and run a small knife around the edge of the tin. Allow the cheesecake to cool in the tin, then transfer to the fridge to chill. Once chilled, remove the outer ring and transfer to a serving plate.
- Decorate with chocolate: Grate one-third of the remaining dark chocolate. Melt the rest and pipe onto baking paper in flower shapes or a design of your choice. Chill the decorations until set.
Notes
- Use room temperature ingredients: Ensure that the cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake filling. Cold ingredients can cause lumps.
- Don’t overmix the batter: Overmixing the cheesecake batter can introduce too much air, which may cause cracks during baking. Mix just until the ingredients are combined.
- Melt chocolate slowly: When melting the chocolate, keep the heat low and stir frequently to prevent it from becoming grainy or burnt.
- Avoid opening the oven during baking: Resist the urge to open the oven door while baking, as the sudden temperature change can cause the cheesecake to sink or crack.
- Chill thoroughly before serving: Allow the cheesecake to chill in the fridge for at least 4 hours or overnight. This helps set the texture and enhances the flavors.
Mary Berry Chocolate Chip Cheesecake