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Delicious chocolate cheesecake

Delicious chocolate cheesecake


The perfect cheesecake with Philadelphia

  • Feeds 10 Feeds 10
  • Ready in 5 hours

Each serving contains

  • Energy
    1604kj 383kcal
  • Fat
    High 39%
  • Saturates
    High 86%
  • Sugar
    High 27%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 29.7g

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Big Bag Option


  • 140g chocolate digestive biscuit crumbs
  • 50g unsalted butter, melted
  • 4x leaves gelatine
  • 275ml whipping cream
  • 280g Philadelphia Original
  • 100g caster sugar
  • 80g white chocolate, melted
  • 50ml dark chocolate dessert sauce
  • 5g white chocolate shavings
  • 10g milk chocolate, chopped into small chunks


  1. To make the base: Combine together the biscuit crums and melted butter and press into the base of an 20cm loose-bottomed cake tin and chill whilst preparing the filling
  2. To make the filling: Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat 75 ml of the cream until warm. Add the softened gelatine and stir until melted. Whip the remaining cream until thick. Mix together the Philadelphia and sugar until smooth. Whisk the melted chocolate and the gelatine cream into the Philadelphia mixture and then fold in the whipped cream. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for 4 hours or until set
  3. To decorate: Just before serving, spoon the chocolate sauce over the cheesecake and sprinkle with the white chocolate shavings and the milk chocolate chunks

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