Hummingbird Chocolate Cheesecake

Chocolate Cheesecake recipe

For those of you who aren’t familiar with it Hummingbird bakery is an amazing London based bakery with delicious cakes and cupcakes and basically everything you could possible want in the form of sugar and carbs. But if you don’t live in London no fear, there is also a recipe book with some of their favourite things. One of those recipes is their Chocolate Cheesecake, and I love a cheesecake so it was time to try it.


900g cream cheese

190g caster sugar

1 teaspoon vanilla extract

4 eggs

200g dark chocolate, roughly chopped

200g digestive biscuits

2 tablespoons cocoa powder

150g butter melted


  1. Preheat the oven to 150 deg C
  2. Roughly break up the bisuits and put them in a food processor with the cocoa powder. Process until finely ground.
  3. Slowly pour the melted butter into the mix.
  4. Press this mixture into the base of the cake tin (use a 23cm springform cake tin and grease the bottom). Refrigerate.
  5. Put cream cheese, sugar and vanilla into the mixer and mix slowly until you have a smooth, thick mixture with paddle attachment.
  6. Add one egg at a time, while still mixing. Scrap any unmixed ingredients from the side of the bowl. At the end mix on a higher speed.
  7. Melt the chocolate over a waterbath, once melted mix a spoon at a time into the mixture. Once all mixed in mix until smooth. I took a bit long to do this and the chocolate started to harden given the mixture a chocolate flake texture, which wasn’t a problem but I think I should have left the melted chocolate on the waterbath as I spooned it in.
  8. Spoon the mixture onto the cold base. Put the cake tin into a larger deep baking tray filled with water, so it reaches two-thirds of the cake tin. Bake for 40-50 minutes, check regularly after 40 mins to ensure it doesn’t overcook. It should be wobbly in the middle. Leave the cheesecake to cool then place in the fridge overnight.Chocolate Cheesecake recipe


Bex xx


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