Chocolate Cheesecake


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

It takes willpower to wait out the three-hour chilling time for this exceptional cheesecake I find that I need an extra 200g of those chocolate-chip cookies to help me through it.


  • 200 g chocolate chip cookies, crushed
  • ½ tsp cinnamon
  • 100 g butter, melted
  • 100 g dark chocolate (70 per cent cocoa)
  • 1 tbsp Kahlua or Tia Maria liqueur
  • 100 g white chocolate
  • 1 vanilla pod
  • 225 ml creme fraiche
  • 75 g unrefined demerara sugar
  • 225 ml double cream


    Put the chocolate chip cookie crumbs in a bowl, add the cinnamon and melted butter, mix well and tip into a 22cm push-up-bottom or springform tin. Spread the mixture out evenly. Chill in the fridge until hard and set.

    Melt the dark chocolate in a bain-marie (in a heatproof bowl over a pan of simmering water). Stir in the Kahlua or Tia Maria.

    Grate the white chocolate. Cut the vanilla pod in half lengthways, scrape out the seeds and add to the grated white chocolate.

    Beat together the creme fraiche and demerara sugar until blended, then add the double cream and mix until smooth. Divide the mixture into 2 bowls. Add the melted dark chocolate and liqueur to the mixed creams in one bowl, and add the grated white chocolate and vanilla seeds to the other.

    Spoon the two chocolate mixtures on to the chilled biscuit base and lightly mix with a fork to obtain a marbled effect. Chill for 3 hours before serving.