If you love cocoa and you love cheesecake then baking your own cocoa cheesecake is an absolute must! The below recipe will give you a smooth, rich, melt in the mouth cocoa cheesecake that will impress even your most hard to please dinner guests.
It’s easy to make and takes about 45 minutes to prep, 30 minutes to bake and a little bit of standing time too. The below recipe will make one cocoa cheesecake that will serve between 6-8 people.
Ingredients
- 40 g butter
- 130 g dark cocoa (70%)
- 15 g Natural Cocoa Mix
- 20 ml rum
- 3 medium eggs
- 200 ml heavy cream
- 100 g sugar
- 150 g cream cheese
- A pinch of salt
Optional
- Fruit to decorate
- Icing sugar to decorate
Method
- Preheat the oven to 170ºC
- Prepare your baking tin – round tins are best. Remember to grease it with melted butter and then dust lightly with ColaCao Pure.
- Melt the butter and the dark cocoa stirring every 30 seconds until smooth and then once melted, stir in the cocoa mix until fully blended.
- Add the rum and mix until even.
- Place to one side and leave to cool.
- Mix the eggs, cream, sugar, and cream cheese in a fresh bowl. Ensure the sugar is fully dissolved and the mixture is smooth and slightly airy.
- Gently fold the cocoa mixture into the cream mixture.
- Pour the mixture into your round greased tin.
- Place in the oven and bake for 30 minutes.
- Let it cool for at least 4 hours at room temperature before slicing.
- Dust with a little extra cocoa mix just before serving.
What to pair it with
If you really want to impress your guests then why not pair your cocoa cheesecake with the perfect tipple, here are our suggestions
For a classic pairing opt for a sweet drink or a dessert wine
- Port (Ruby or Tawny):
A classic match. Ruby Port enhances the chocolate’s richness with berry and spice notes, while Tawny Port adds nutty, caramel depth. - Pedro Ximénez Sherry:
Luxuriously sweet and syrupy with raisin and fig flavors amazing with dense, dark cocoa desserts. - Banyuls or Maury (France):
These fortified wines from southern France have a natural sweetness and a chocolate-friendly profile.
For a more sophisticated pairing go for a red wine
- Zinfandel:
Fruity and bold, it balances cocoa bitterness with jammy blackberry and spice. - Syrah/Shiraz:
Its smoky, peppery notes complement chocolate beautifully, especially if your cheesecake has dark cocoa or espresso flavors. - Malbec:
Smooth and velvety, with dark plum and mocha undertones that echo the cheesecake’s richness.
If you prefer something lighter try these
- Brachetto d’Acqui (Italy):
A lightly sparkling, sweet red with strawberry and rose notes — perfect for a lighter, mousse-like cocoa cheesecake. - Espresso or Coffee Liqueur (Kahlúa, Tia Maria):
Not a wine, but a lovely pairing alternative that highlights the chocolate and creaminess.