Mascarpone and Fromage Frais Chocolate Cheescake

Chocolate CheesecakeSorry for the long absence from writing blogs, it has been over a month!  I have been very busy with the day job and also studying madly on my Open University German course.  I am pleased to say a little lull in the proceedings has given me the breathing space to write a new blog.

The last blog was about Easter and chocolate generally so this follows on seamlessly!  Given that we have quite a lot of high quality dark chocolate left over from Easter (yes we have actually managed to ration ourselves!), I thought the perfect recipe would be a chocolate cheesecake.  This recipe is simplicity itself to make.  If you don’t have a mixer or a food processor you can still make it by hand.  The ginger in the base offsets the chocolate topping beautifully and a little extra drizzle of dark chocolate on top adds the final artistic touch and some extra texture when you bite into the cheesecake.  A great dessert for a dinner party as it can be made in advance and just stored in the fridge.

(serves 6-8)

For the topping

100 g dark chocolate (at least 70% cocoa), melted
250g mascarpone cheese
250g fromage frais
1 tablespoon icing sugar
Zest and juice of 1 lemon

For the base

175g ginger biscuits
1 tablespoon cocoa powder (I use organic but normal is OK)
50 g butter

For the decoration on the top

20 g dark chcolate (at least 70% chocolate), melted


  1. Crush the biscuits to form a breadcrumb consistency.  If you don’t have a mixer then just put them in a sealed bag and roll a heavy rolling pin over the biscuits a few times to crush them.
  2. Melt the butter and then combine with the biscuit crumb and the cocoa powder and press into a base (I use an 18 or 20cm springform tin).
  3. Now spoon the mascarpone and fromage frais into a large bowl and whisk them together until smooth, preferably with an electric hand whisk. You can also do this by hand with a hand whisk.  Then add the sugar and give it another good whisking before adding the melted chocolate – use a rubber spatula so that you get every last bit of chocolate from the basin – and then lightly fold the chocolate into the mixture.  Don’t worry if you get some of the chocolate solidifying, it all adds to make a lovely texture in the finished cheesecake.
  4. Drizzle the 20g 70% min cocoa chocolate over the finished cheescake for a lovely finish.  Be artistic!
  5. Refrigerate for several hours before turning out of the tin onto a plate.

Tip 1: you can create other versions of this cheese cake using milk chocolate and white chocolate if you prefer, it works equally well. It depends on your taste.

Tip 2: this dessert is wonderful if served with a drizzle of either raspberry or blackcurrant coulis (make by blitzing the fruit with a little juice and some icing sugar to form a smooth puree).  The sharpness of the coulis is an intense fruity contrast to the rich sweetness of the cheesecake.

Have a great weekend all and enjoy my recipe if you try it!

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