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Baked Chocolate Cheesecake

by Flora Shedden

Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.

Prep time

40 minutes

Cook time

1 hour






Step 1

Preheat the oven to 160C. Grease and line a 20cm loose bottomed cake tin. In a food processor blitz the digestive biscuits until they resemble fin breadcrumbs. Alternatively bash them in a food bag using a wooden rolling pin.

Step 2

Melt the butter in a saucepan, but make sure you don’t burn it. Add the biscuits and mix again until they are fully coated.

Step 3

Press the base into the prepared tin and once even set aside to set in the fridge.

Step 4

For the filling mix the quark with the cream, sugar and eggs then whisk to combine. Melt the chocolate either in a bain marie or microwave and stir into the cream mixture, before sieving in the cornflour and cocoa. Add the vanilla. Whisk again until smooth.

Step 5

Pour the mixture on top of the base then bake in the preheated oven for roughly 1 hour or until just set – the middle will still have a little wobble.

Step 6

Turn off the oven and open the door, keeping the cheesecake in the oven. Leave for 20 minutes then remove and allow to cool completely.

Step 7

Once cool whip the cream with the icing sugar until soft peaks forms, then spread over the top of the cheesecake.

Step 8

Finish with shaving of the excess dark chocolate. Keep in the fridge until ready to serve.


  • 200g digestive biscuits
  • 100g Graham’s unsalted butter
  • 300g Graham’s Natural Quark
  • 300ml double cream
  • 150g caster sugar
  • 3 eggs
  • 300g plain chocolate
  • 1 tbsp cornflour
  • 3 tbsp cocoa powder
  • 1 tsp vanilla bean paste
  • 200ml double cream, to top 2 tbsp icing sugar
  • 50g dark chocolate, to top