April 25, 2026

Chocolate Cheesecake

Serves:

Cooking Time:

Prep Only

This Chocolate Cheesecake is rich, creamy and made to impress. With a Romany Cream biscuit base, smooth chocolate cheesecake layer, white chocolate mousse, fresh strawberries and dark chocolate curls, it’s a showstopper dessert worth every bite. Serve it chilled for birthdays, family gatherings, festive occasions or whenever you need a dessert that looks as impressive as it tastes.

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For a dessert that feels truly special, this Chocolate & White Chocolate Mousse Cheesecake brings together everything you love about a classic celebration bake.

A crunchy Romany Cream biscuit base is topped with a rich dark chocolate cheesecake layer made with LANCEWOOD® Full Fat Plain Cream Cheese, then finished with a silky white chocolate mousse.

Fresh sliced strawberries and dark chocolate curls add colour, texture and a beautifully indulgent finish.

Ingredients:

Base:
200 g Romany Cream biscuits, finely crushed
75 g butter, melted

Chocolate cheesecake:
160 g good quality dark chocolate
315 ml cream
500 g LANCEWOOD® Full Fat Plain Cream Cheese, room temperature
60 g castor sugar

White chocolate mousse:
160 g good quality white chocolate
435 ml cream
15 ml gelatine
30 ml cold water

To finish:
80 g good quality dark chocolate
250 g strawberries, washed & sliced

Method

Place 20cm springform pan ring (without the base) on a cake stand of your choice. Spray lightly with non-stick spray.

Base:
Mix the biscuits and the melted butter until well combined. Press down firmly into springform pan ring on the cake stand.

Chocolate cheesecake:

Place chocolate and 125ml of the cream in microwave-safe bowl. Heat chocolate and cream together until chocolate has melted, stirring every 30 seconds. Set aside to cool.
In a large bowl, mix cream cheese and castor sugar until smooth. Add cooled chocolate and mix until smooth.
In separate bowl, beat remaining 190ml cream until firm peaks form. Fold into cream cheese mixture.
Pour mixture over prepared base on cake stand, smooth top and place in refrigerator to set (about 2 hours).

White chocolate mousse:

Place chocolate and 125ml of cream in microwave-safe bowl. Heat chocolate and cream until chocolate has melted, stirring every 30 seconds. Set aside to cool.
Sprinkle gelatine over water. Leave to stand.
Microwave gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil the gelatine. Cool slightly.
Whisk melted gelatine and cooled chocolate.
In a separate bowl, beat remaining 310ml cream until firm peaks form. Fold half the cream into chocolate. Once combined, gently fold in the rest of cream. Pour over set chocolate cheesecake, smooth top and refrigerate again until set for about 2 hours.

To finish:

Place chocolate in microwave-safe bowl and melt.
Spread onto baking paper on a flat surface (to cover about 10cm x 5cm).
Refrigerate until firm. Run the blade of a sharp knife over the chocolate and away from you to create chocolate curls.
Top cake with fresh strawberries and sprinkle with chocolate curls.Recipe adapted from Liezel de Lange, finalist of 2016 Lancewood Cake-Off®.