Baking a cheesecake might feel like a daunting task for some, but for me, it’s always been one of those comforting, therapeutic experiences. The idea of mixing together buttery crumbs, silky fillings, and the promise of something divine to enjoy later has a certain magic. This is especially true when I think of Nigella Lawson’s Chocolate Cheesecake. When I first stumbled upon her recipe, I was drawn in not just by the indulgent combination of chocolate and cream cheese, but by the simplicity and ease of the recipe itself. Nigella has a way of making even the most intricate dishes feel accessible, as though you’re just a step away from something decadent and spectacular.
I remember the first time I made this recipe. It was a rainy Sunday afternoon, and I had nothing but time on my hands. The recipe promised something rich but not overly complicated-just the kind of dessert you want when you’re curled up on the couch, maybe with a book or a movie on the go. The outcome? Smooth, velvety chocolate cheesecake that practically melts in your mouth. It’s a recipe I turn to when I need something that’s both comforting and impressive, whether I’m hosting friends or just indulging myself. There’s something about the deep chocolate flavor balanced by the richness of the cream cheese that feels luxurious.
So, let’s dive into how you can make this dream dessert yourself. It’s easier than you might think!
Nigella Lawson’s Chocolate Cheesecake Recipe
Nigella’s version of chocolate cheesecake is the ultimate balance between decadence and ease. No water baths, no baking for hours-just a few straightforward steps that result in a dessert that looks like you’ve put in a lot more work than you actually have. The beauty of this cheesecake lies in its simplicity. It’s the kind of dessert that will make you look like a pro without much fuss.
The base of the cheesecake is a classic biscuit crust, but instead of a typical graham cracker base, Nigella uses digestives or a similar plain biscuit, which gives it a slightly different texture and taste-more neutral, but still crunchy and satisfying. The filling, though, is the real star: dark chocolate, cream cheese, and a little sugar come together to create a smooth, melt-in-your-mouth consistency. It’s a little bit rich, a little bit tangy, and a whole lot indulgent.
Ingredient List
This list is refreshingly simple. If you’re anything like me, you probably already have most of these items sitting in your pantry, which makes the recipe all the more appealing:
-
For The Base
- 250g (about 9 oz) digestive biscuits (or graham crackers if that’s what you have)
- 75g (about 3 oz) unsalted butter, melted
- 1 tablespoon of cocoa powder (for extra chocolatey depth)
-
For The Filling
- 300g (about 10 oz) dark chocolate (you want a high-quality one here-70% cocoa is ideal)
- 600g (about 2 ½ cups) full-fat cream cheese (make sure it’s room temperature to get that smooth, creamy texture)
- 150g (about ¾ cup) sugar
- 2 teaspoons vanilla extract
- A pinch of salt
The only thing you might need to hunt down is a springform pan, but other than that, these ingredients are likely ones you already keep in your kitchen.
How To Make Nigella Lawson’s Chocolate Cheesecake?
Making this cheesecake is as simple as assembling ingredients and letting the fridge do most of the work. No complicated techniques or fancy equipment required-just a couple of bowls and a bit of patience. Here’s the step-by-step breakdown of how to make it:
-
Make The Biscuit Base
Start by crushing the digestive biscuits (or graham crackers) into fine crumbs. You can use a food processor if you have one, but a rolling pin and a ziplock bag work just as well. Add the cocoa powder, and then mix in the melted butter until everything is combined and the crumbs hold together when pressed. Press this mixture into the base of a springform pan, making sure it’s compacted and even. Stick the pan in the fridge to set while you make the filling.
-
Prepare The Chocolate Filling
Break up the dark chocolate and melt it gently-either in a heatproof bowl over simmering water (double-boiler style) or in the microwave in 20-second bursts, stirring in between. Once melted and smooth, set it aside to cool slightly.
-
Mix The Cream Cheese
In a large bowl, whisk together the room-temperature cream cheese and sugar until smooth and creamy. This takes a minute or two, but it’s important to make sure it’s lump-free. Add in the vanilla extract and a pinch of salt, then gently fold in the melted chocolate. The mixture will look glossy and silky-almost like a mousse at this point.
-
Assemble The Cheesecake
Once the chocolate mixture is smooth, pour it over the chilled biscuit base. Spread it evenly with a spatula, and then cover the pan with plastic wrap or foil. Place it in the fridge to chill for at least 4 hours, though overnight is best to ensure the cheesecake sets properly.
-
Serve
When you’re ready to serve, carefully remove the cheesecake from the springform pan. You can garnish it with a little whipped cream, some chocolate shavings, or even fresh berries if you like. But honestly, the cheesecake is rich enough on its own, so I tend to serve it just as is.
Things I Learned
Making Nigella Lawson’s Chocolate Cheesecake taught me a few valuable lessons-about both baking and life in general.
- Room Temperature Ingredients are Key: One thing I had to learn the hard way is the importance of letting the cream cheese come to room temperature. I tried making the cheesecake once with cold cream cheese, thinking it would melt into the chocolate filling just fine. Spoiler alert: it didn’t. The filling ended up lumpy and less smooth than I expected. Trust me, it’s worth waiting for the cream cheese to warm up a bit.
- Patience is a Virtue: The hardest part of making this cheesecake is the waiting. There’s no rushing the fridge time. You’ll want it to set properly, so don’t skimp on chilling it long enough. It’s easy to want to dive in as soon as the fridge door opens, but let the cheesecake do its magic and firm up for that perfect slice.
- High-Quality Chocolate Makes a Difference: I’ve made this cheesecake using various chocolates, but I’ve found that a good-quality, dark chocolate really elevates the entire flavor profile. You don’t need the fanciest chocolate in the world, but it’s worth getting something with at least 70% cocoa to get that depth of flavor that pairs so well with the cream cheese.
- It’s OK to Go Simple: For a dessert that tastes so luxurious, it’s surprisingly easy to make. The simplicity of the recipe reminded me that sometimes less is more. A few ingredients done right can create something incredible.