Matt Preston’s irresistible salted chocolate sour cream cheesecake


  • 1 x 85g pack raspberry jelly
  • 250g packet chocolate biscuits (we used Choc Ripple biscuits)
  • 280g caster sugar
  • 75g unsalted butter, melted
  • 750g cream cheese, at room temperature
  • 4 eggs
  • 250g sour cream
  • 200g dark chocolate, melted and cooled
  • ¼ cup cocoa
  • 1 1/2 tsp salt flakes
  • 125g raspberries


1.For the jelly cubes, make according to packet instructions, adding half the amount of water the instructions say (this will ensure the jelly sets harder). Set in a small straight sided dish and chill for at least 3 hours.

  1. Preheat oven to 175C. Grease and line a 23cm spring form cake tin with baking paper. Triple wrap the outside of the cake tin. Place three long strips of aluminium foil at slightly different angles, one on top of another. Lift and scrunch the edges up around the tin so they form a waterproof “cup” surrounding the tin.
  2. Crush or blitz (using a food processor) the biscuits to a fine crumb. Then stir in 60g sugar then add the melted butter and mix until well combined. Pour biscuit base mixture into the prepared cake tin and press down firmly and evenly with the back of a spoon.
  3. Place the cream cheese into the bowl of a stand up mixer fitted with a paddle attachment and beat until smooth and creamy. Add remaining caster sugar and beat until fully dissolved. Add eggs, one at a time, ensuring eggs are fully incorporated by beating well in-between each addition. Reduce mixer speed and add sour cream, chocolate, cocoa powder, 1 ½ tsp salt and mix until combined.
  4. Pour the filling over the biscuit base then place the foil-wrapped cake tin into the middle of a large, deep roasting tray. Carefully fill the deep roasting tray with water to a depth of about 3cm and place into the oven. Bake until golden and cooked through, about 1 hour.
  5. The secret to this baked cheesecake’s decadent creaminess is cooling it slowly so turn off oven and leave oven door closed. Leave cheesecake to cool inside the oven for at least 1 hour. Remove from the oven. Cool completely before releasing from the tin.
  6. Slice the raspberry jelly into squares then use to top the cheesecake with fresh raspberries.


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