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Tony's New York Style Chocolate Cheesecake

Tony's New York Style Chocolate Cheesecake

Makes 8 Slices | with Blueberry Coulis and Tony's Chocolonely | Chill for 8 Hours
3.5(23)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
1421 kcal
Protein
: 
11.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
  • May contain traces of allergens
  • Egg
  • Hazelnuts
  • Nuts
  • Peanut
  • Pecan Nuts
  • Almonds
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Lemon

90 grams

Tony's Chocolonely Milk Chocolate Bar

(Contains: Milk, Soya May contain traces of: Cereals containing gluten, Egg, Hazelnuts, Nuts, Peanut, Pecan Nuts, Almonds)

125 grams

Blueberries

Not included in your delivery

60 grams

Butter

1 tbsp

Water

Energy (kJ)5946 kJ
Energy (kcal)1421 kcal
Fat99.8 g
of which saturates59.5 g
Carbohydrate123.1 g
of which sugars72.7 g
Dietary Fibre3.3 g
Protein11.4 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Cake tin (24cm ø)
•Small sauce pan

Instructions

PDF
Create the Biscuit Base
1

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix together until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

Make the Topping
2

a) Meanwhile, combine in a small saucepan three quarters of the sugar and the creme fraiche. Heat on medium and stir well to combine.

b) Gently bring to a simmer, then cook, stirring frequently, until slightly thickened, 4-5 mins.

c) In the meantime, halve the lemon.

d) Chop half the Tony's Chocolonely into small pieces. TIP: Keep the remaining chocolate for another recipe or enjoy as a treat!

Chill Out
3

a) Once the creme fraiche mixture has simmered, remove from the heat. Add the chocolate chunks and squeeze in the lemon juice. Stir until the chocolate has fully melted and combined, then leave to cool for 5 mins.

b) Once cooled, pour the mixture on top of the biscuit base. 

c) Set in your fridge for 8 hours or ideally overnight.

Make the Blueberry Coulis
4

a) When you are ready to serve, combine in a small saucepan the blueberries, the remaining sugar and the water (see pantry for amount).

b) Pop on medium heat and stir, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins.

c) Remove your cheesecake from the tin and transfer to a sharing platter. Drizzle over the blueberry coulis to finish.

Enjoy!

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