*Still* got more Easter chocolate to use?  Got a little time?  Leftover chocolate seems hilarious but good god.  I work from home, so a house of leftover chocolate is NOT a good thing.  I’m no clean eater but I also have a pair of vintage Lee jeans that did fit – and a houseful of chocolate isn’t going to help.

So let’s spread the wealth!  Invite some friends or family round for lunch, and give them this double chocolate cheesecake.

Before you think about binning that chocolate, have you ever wondered about how it is grown?  For the food loving geeks out there, check out the work of Simran Sethi.  She has investigated the chocolate supply chain, and why it matters.  Cacao growers receive a tiny amount of the packet price of our Dairy Milk buttons and Lindor bunnies – so FFS don’t bin it without a thought.  Re-use it, donate it, upload Olio onto your phone but DO NOT CHUCK IT!

This double chocolate cheesecake ripples your chocolate sauce through the cheesecake and folds the chopped up chocolate in.  Got a couple of bananas going soft? They would be great in this, too.  And you can pretend – no, screw it.  Not every recipe needs to be ‘healthy’.  Just balance it out and enjoy your waste busting double chocolate ripple cheesecake.

Double choc ripple cheesecake

With apologies to Ottolenghi

Serves 10-12


For the base:
225 grams biscuits (digestives, shortbreads, whatever non-choc/not filled biscuits)
2 tablespoons cocoa
50 grams sugar
100 grams unsalted butter & more for greasing

For the filling:
375 grams cream cheese
220 grams soured cream
3 large eggs
around 350 grams chocolate



Sharp knife
8 inch cake tin
2 mixing bowls
Rolling pin


Food processor


1 hour prep & putting the cheesecake together
2 hours baking
At least 4 hours to cool


‘Involved’ – not too tricky but you’ll need to pay attention


Place the biscuits in a food processor and grind until powdery OR put in a big bowl and crush the end of a rolling pin/bottom of a glass
Make chocolate sauce by chopping up the chocolate and melting it slowly over a low heat with a little milk, or in the microwave
Line the cake tin with greaseproof paper
Chop up the chocolate
Melt butter for the base


Turn the oven to 170C
Mix the melted butter, cocoa, sugar and ground biscuits together
Put the biscuit mixture into the tin and press into the case, levelling off with the bottom of a glass
Place in the fridge for at least half an hour
Put the cream cheese and sour cream into a mixing bowl and beat together until smooth
Add in each egg at a time, beating until fully mixed in, and then the vanilla
Get the chopped chocolate and stir it through the cream cheese
Take the biscuity base from the fridge
Pour the cream cheese mixture onto the base
Take the chocolate sauce and drizzle it over the cake and use a skewer or the point of a knife to ripple the sauce through
Gently place the cake in the oven and bake for 60-70 minutes, until the outside of the cheesecake is set but the centre still slightly soft to the touch
Then turn the oven off and leave the cheesecake in the oven for another hour
Remove from the oven and set aside to cool and then put in the fridge for at least 4 hours before eating

Got a question? Ingredient you need help with? Get in touch:


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