Hummingbird Chocolate cheesecake

Mascarpone, ricotta and cream cheese make a divinely creamy, fluffy and crumbly dessert
By David Bradley
Hummingbird Chocolate cheesecake
  • Rating:
  • Serves: 8-10
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes plus 3 hours chilling time
  • Effort: easy


For the base

  • 80 g unsalted butter
  • 200 g digestive biscuits
  • 2 tbsp cocoa powder

For the cheesecake

  • 200 g best quality possible dark chocolate, chopped
  • 200 g cream cheese
  • 200 g ricotta cheese
  • 200 g mascarpone
  • 200 g caster sugar
  • 2 tbsp cornflour
  • 3 eggs
  • 150 ml soured cream

Tips and Suggestions

Gluten-free digestives are widely available and would be perfect for making this recipe gluten-free


1. Preheat oven to 180/160 fan/gas 4. Take a 20cm diameter springform cake tin and wrap the outside carefully in clingfilm to make it watertight. Follow the clingfilm with a few layers of tin foil so no water will penetrate when baked in a water bath.

2. For the base: Melt the butter slowly in a pan. Crumb the digestive biscuits either by pulsing in a mixer or by putting them in a sandwich bag and crushing them with a rolling pin. Mix the cocoa powder into the biscuit crumb and stir in the melted butter until well combined.

3. Pour into the prepared cake tin and compress with the back a spoon. Place in the freezer.

4. For the cheesecake: Gently melt the chopped chocolate in a heatproof bowl sat over a pan of simmering water, making sure the water does not touch the bottom of the bowl. Once melted, take off the heat and allow to cool slightly.

5. Mix the cream cheese, ricotta and mascarpone together, either in a standalone mixer on a medium speed or by hand to loosen and fluff the cheese. Add the caster sugar and mix again on a medium/high speed until nice and fluffy. Sift in the cornflour and mix until combined. Follow with the eggs, one at a time. Slowly pour in the melted chocolate while continuing to mix at a medium speed then add the sour cream and mix well. Run a spatula around the bowl and mix once more to ensure everything is well combined.

6. Remove the biscuit base from the freezer and pour the cheesecake mix into the tin. Gently tap the tin on the work surface to level the mixture and then place the tin in a much larger baking tin.

7. Place in the oven and pour boiling water into the larger tin until it is half way up the cheesecake tin. Bake for 45 minutes then check it. When ready, the cheesecake should still have a slight wobble but be browned on top. If it needs longer, cook it for up to 15 minutes more.

8. Remove the cheesecake from the water bath and allow to cool in the tin. Once cool, refrigerate the cheesecake for at least 3 hours but preferably overnight before serving.

9. To serve, open the springform mould and carefully remove the cheesecake from the metal base with a palette knife. Serve with a sprinkling of cocoa or icing sugar with cream or crème fraiche on the side.

See more cheesecake recipes.

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