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RECIPE
18 INGREDIENTS11 STEPS5HR 35MIN

Dark Chocolate Cheesecake with Strawberries

5.0
2 Ratings
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more.

5HR 35MIN

Total Cooking Time

18

Ingredients
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
Ingredients
US / METRIC
Servings:
8
Serves 8
Biscuit Base
150 g
Hobnobs Biscuits
Digestive Biscuits
30 g
Unsweetened Cocoa Powder
20 g
Organic Jaggery Granules
50 g
Dark Chocolate Filling
200 g
Dark Couverture Chocolate, melted
300 g
Cream Cheese
200 milliliters
Half and Half
3
1 tsp
Pure Vanilla Extract
30 g
Unsweetened Cocoa Powder
Ganache
100 g
52% Couverture Chocolate
100 milliliters
Half and Half
Red Wine Macerated Strawberries
250 g
100 g
Brown Sugar
to taste
Oranges, zested
100 milliliters
Red Wine
40 milliliters
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Directions

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Step 1
Whiz the Hobnobs Biscuits (150 gram), Brown Sugar (50 gram), Unsweetened Cocoa Powder (30 gram) in a food processor until you get a fine meal. Add Butter (50 gram) whiz again to mix. Press into 8-inch loose bottom tin. Chill in the freezer while you get the filling ready, and oven preheats
Step 2
Preheat oven to 320 degrees F (160 degrees C).
Step 3
Place all ingredients of the filling, Dark Couverture Chocolate (200 gram), Cream Cheese (300 gram), Half and Half (200 milliliter), Unsweetened Cocoa Powder (30 gram), Egg (3), Pure Vanilla Extract (1 teaspoon), and Organic Jaggery Granules (20 gram) into a food processor and blend well to mix for 1 to 2 minutes on medium speed.
Step 4
Pour into crust, and bake for an hour.
Step 5
Leave to cool in the oven, then cover and chill for 4 to 6 hours, better overnight.
Step 6
In a non-reactive bowl, put in the chopped Fresh Strawberries (250 gram), Star Anise (2), Orange (to taste), and Brown Sugar (50 gram). Stir to mix, then pour in the Red Wine (100 milliliter), stand covered in the fridge overnight.
Step 7
Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with Orange Juice (40 milliliter) and simmer until thick and syrupy. Taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
Step 8
Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Step 9
Cool about 30 minutes, then whisk​ again​. Chill until a little f​irm. Whisk once again till glossy and smooth, and holds peaks. Spread over​ chilled cheesecake.
Step 10
Place 52% Couverture Chocolate (100 gram) and Half and Half (100 milliliter) in a heatproof bowl. Heat in microwave for 1 minute. Whisk​ with a balloon whisk​ until smooth.
Step 11
Serve and enjoy!

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