Blueberry Chocolate Cheesecake Recipe

August 4, 2010

Blueberry Chocolate Cheesecake Recipe

Trust Lindt to come up with a decadent cheesecake recipe that only takes 25 minutes to prepare. Use Lindt Excellence Blueberry Intense and top with blueberries for a delectable taste. This cake is best prepared a day ahead of when you intend to serve it. It will give the cake sufficient time to settle and will be much easier to cut. Serve at room temperature. Recipe by Thoman Schnetzler, Lindt Maitre Chocolatier



200g plain shortbread biscuits or spiced biscuits

60g Lindt Excellence Blueberry Intense

100g cream cheese


500g cream cheese

100g ricotta cheese

150g cream

120g castor sugar

1 lemon, zest only

2 eggs

1 egg yolk

2 tbsp plain flour

Pinch of sea salt

250g Lindt Excellence Blueberry Intense

250g blueberries, fresh or frozen



1. Grease and line a 20 cm square baking tray. Preheat oven to 150°C.

2. Blend biscuits and 60g of chocolate in a food processor and pulse until the mixture resembles fine breadcrumbs.

3. In a mixing bowl, soften 100g of cream cheese with a wooden spoon and combine in the biscuit mixture. Spread evenly over the tin base. Smooth out with the back of a wet spoon. Place in the fridge to cool.


1. For the cheesecake mixture, use an electric mixture with a paddle attachment on low speed to soften the cream cheese and scrape down sides to avoid lumps. Add ricotta, lemon zest, castor sugar and plain flour. Mix until smooth, add eggs and salt, scraping down the sides.

2. Now gently melt the chocolate.

3. Place half the cheesecake mixture into a large bowl and stir through the melted chocolate creating a smooth mixture. Pour chocolate mixture onto the biscuit base and smooth with a palate knife.

4. Gently top the chocolate mixture with the remaining cheesecake mix and create a smooth surface. Then evenly distribute the blueberries on the top layer of the cheesecake.

5. Place cake tin in a large, deep baking tray and place in the preheated oven. Fill baking tray with hot water half way up the cake tin to ensure even and gentle baking. Bake for approximately 60 minutes. The cheesecake is ready when firm around the edges, yet still with a slight wobble in the centre. Remove from the oven and gently cool at room temperature.

6. Place cheesecake in the fridge to cool and set fully.

Maitre Tip:

To cut cheesecake like a professional, rinse a large chef’s knife with hot water and repeat after each cut.

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