Chocolate Cheesecake Recipe

Chocolate Cheesecake Recipe
Recipe by

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.

Preparation time
40 mins
Cooking time
20 mins
Skill level


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 tin cake tin, then make some room in the fridge for it to chill for 30 minutes.

2. If using gelatin leaves, soften them in cold water for up to 10 minutes, then lift them out and combine them with the 3 tablespoons of water and heat gently until dissolved, stirring constantly. 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 soured 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 tin with a knife, then carefully remove. Decorate with chocolate flake or chocolate curls, then serve.

Cook’s tips:

The chocolate cheesecake can be frozen for up to a month, packed in a freezer box or wrapped in foil

Keep the cheesecake chilled, and use within 3 days.

For a vegetarian version, use a vegetarian gelatine substitute, following the pack instructions for use.


  • 3 small sheets of gelatin or 15g powdered gelatine
  • 3 tbsp cold water
  • 200g (7oz) reduced fat soft cheese
  • 2 eggs, separated
  • 60g (2 ½oz) caster sugar
  • 150ml (1/4 pint) fresh soured cream
  • 125g (5oz) plain dark chocolate, melted
  • 25g (1oz) dark or white chocolate chips
  • Chocolate flakes or curls, to decorate
  • 150g (6oz) Jordans Muesli (Fruit & Nut or Nut & Seed work well)
  • 100g (4oz) butter, melted
  • 25g (1oz) soft light brown sugar

Loading comments