Lindt Excellence Baked Chocolate Cheesecake
Serves 8-10
Lindt Excellence 70% Cocoa
45-60 minutes

When regular cheesecake just isn’t enough, treat the ones you love (including yourself) to this luxurious chocolate version that’s rich with deep cocoa flavour and dressed to impress.

150g chocolate cookie crumbs

75g melted butter

2½ bars (100g each) Lindt Excellence 70% Cocoa, chopped

1kg cream cheese, room temperature

170g icing sugar

30g cocoa powder

4 eggs, room temperature



2 ½ bars (100g each) Lindt Excellence 70% Cocoa, chopped (reserve 60g for a finishing touch)

185ml whipping cream

1 tbsp granulated sugar



oven to 180°C and grease a 23 cm (9”) round springform cake tin.


To make the crust

combine the cookie crumbs and melted butter in a small bowl then press evenly into the base of the tin. Bake for 10 minutes, then allow to cool.


For the filling

melt the Lindt Excellence 70% chocolate and allow to cool to room temperature. Beat together the cream cheese, sugar and cocoa powder until smooth. Add eggs one at a time, beating until combined, then blend in the cooled melted chocolate.


Pour filling

over the crust and bake for one hour, or until centre is set. Leave to cool, cover and refrigerate overnight.


The next day

make the ganache topping. Reserving 60g for the chocolate shards, stir the remaining chopped Lindt Excellence 70% chocolate, whipping cream and granulated sugar together in a medium saucepan over a low heat until smooth and glossy.



over cooled cheesecake and allow to set.


For a finishing touch

decorate your cheesecake with chocolate shards by arranging them around the side. Learn how to make chocolate shards here.

Excellence 70% 100g

Excellence 70% 100g