Baked Chocolate Cheesecake

Cook time

25 minutes + 2 hour refrigeration




  • 250g chocolate biscuits
  • 100g butter, melted
  • 1kg cream cheese, softened
  • 2 cups caster sugar
  • 200g dark chocolate, melted
  • 4 eggs


  • Preop Time: 30 minutes
    Cook Time: 25 minutes + 2 hours refrigeration
    Serves: 12
  • Step 1Prepare a strip of foil roughly 45cm in length, fold this twice lengthways, this will make a sling which will enable you to remove the hot cheesecake once cooked.
  • Step 2Line the base of a 22cm spring-form non-stick pan.
  • Step 3Place biscuits in a food processor and process until a crumb consistency, add butter and pulse until well combined.
  • Step 4Spread crumb mixture into the base of the lined cake pan, press evenly and firmly over the base of the pan, refrigerate.
  • Step 5Mix cream cheese and sugar in a bowl until well combined.
  • Step 6Pour the melted chocolate into the cream cheese mixture and whip until well combined, add eggs, one at a time and whip until just combined, do not over mix.
  • Step 7Pour the mixture onto the biscuit base.
  • Step 8Place the steaming rack and 1 cup water into the Crock-Pot Express XL Multi Cooker.
  • Step 9Place the cake pan in the middle of the alfoil sling, and carefully lift the pan by the foil strip and lower onto the steaming rack. Ensure the foil strip is clear of the lid fastening.
  • Step 10Secure the lid ensuring the steam release valve is in the seal (closed) position. Press DESSERT and set the time for 25 minutes. Press START/STOP.
  • Step 11Once cooking is complete and the pressure is released, remove the baked cheesecake carefully from the unit using the foil sling to lift out the tin.
  • Step 12Place onto a wire rack to cool. When completely cool, remove from the tin, peel the parchment from the base and refrigerate 2 hours.
  • Step 13Garnish with grate chocolate, fresh raspberries and blueberries.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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