Photography: John Paul Urizar. Styling: Kristen Wilson.
Julie Goodwin’s decadent chocolate cheesecake recipe delivers rich flavour and creamy texture, with a buttery chocolate biscuit base.
“I’m more of a savoury person, but when I do crave something sweet, the ultimate indulgence has to be chocolate,” says Julie.
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Lightly grease base and sides of a 20cm springform pan.
Place the biscuits and butter in the bowl of a food processor and blitz until combined. Press the mixture firmly into the base and two-thirds of the way up the sides of the prepared pan. Chill in the freezer while making the filling.
Combine cream cheese and sugar in bowl of an electric mixer. Beat for about 2 minutes or until smooth and well combined, scraping down the sides of the bowl occasionally.
In a microwave-safe glass bowl, heat the chocolate melts for 1 minute on HIGH (100%). Stir, then repeat, for 30 seconds at a time, until just melted. Stir some of cream cheese mixture into melted chocolate, then pour chocolate mixture into cream cheese in the mixer bowl. Beat on low speed until smooth.
Add eggs, one at a time, beating well after each addition. Pour mixture into chilled base and smooth the top. Place chocolate cheesecake on a baking tray, in case of leakage, and bake for 35 minutes. Turn off the oven and cool cheesecake in the oven with door ajar. Refrigerate for 6 hours or overnight.
Just before serving, dust chocolate cheesecake with sifted cocoa and serve with whipped cream, if desired.
This chocolate baked cheesecake recipe was first published in The Australian Women’s Weekly in March 2014, and published online in 2026.
