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Karen’s Cake Corner

by Karen Hill

June 30th 2021, Issue 104

Previous recipes by Karen can be found here


Double Chocolate Cheesecake with Patron

I had to make something with chocolate over Easter for my family. They all love cheesecake, so I decided to make my Double Chocolate Cheesecake. I usually add a few tablespoons of Tia Maria , but all I had was a small bottle of Patron, which is a coffee Liqueur. It is usually drank as a shot, but worked very well with the Cheesecake. All the family loved it and it was polished off very quickly!!

Biscuit Base

85g melted butter

14 plain chocolate digestive finely crushed


3 x 300g full fat cream cheese, i.e. philadelphia

200g golden caster sugar

4 tbsp cocoa, sifted

2 tsp vanilla extract

3 tbsp coffee liqueur (I used Patron which comes in a handy minerature bottle)

284ml soured cream

3 large free range eggs

100g dark chocolate

2-3 tbsp milk

To decorate

284ml double cream

Chocolate curls

Firstly heat oven to 160˚C Fan. Line the base of a 25cm springfrom tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended and press firmly onto the base of the tin. Bake this for 10 mins.

Turn your oven up to 220˚C Fan and the make your cheesecake mix. Firstly beat the cream cheese and sugar until smooth and creamy, then whisk in the sifted cocoa, vanilla extract, Coffee liqueur, eggs, soured cream and half the melted chocolate. Stir in a little milk into the remaining chocolate to make a sauce consistency, then set aside until you are ready to decorate your cheesecake.

Butter the sides of the cake tin, then pour in the cheese mixture and smooth the top. Bake for 10 mins, then turn the oven down to 90˚C for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, slightly open the oven door and leave the cheesecake to cool for 2 hours. Chill until ready to serve.

To decorate your cheesecake, carefully remove it from the tin and remove from the base and lining paper. Lightly whip the cream, then swirl on top and drizzle with the remaining chocolate sauce. To make chocolate swirls, firmly run a potato peeler down a block of chocolate. Serve your cheesecake topped with your chocolate curls.

Hope you enjoy this as much as we did!