Dark Chocolate Cheesecake with Wine Macerated Strawberries

You’ll be hankering for more Dark Chocolate Cheesecake. Ruchira @ thegreatcookkaroo.com provided the inspiration for this recipe. You’ll never need another recipe again! It’s possible to prepare this dish up to two days ahead of time.


Biscuit base

  • 150 g Hobnobs or digestive​ biscuits​
  • 30 g cocoa powder
  • 20 g organic jaggery granules
  • 50 g butter

Dark Chocolate Filling

  • 200 g dark couverture chocolate melted
  • 300 g cream cheese
  • 200 ml single cream
  • 30 g cup cocoa
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 90 g organic jaggery granules


  • 100 g 52% couverture
  • 100 ml single cream

Red wine macerated strawberries

  • 250 g strawberries chopped
  • 50-75 g brown sugar
  • 2-3 star anise
  • zest of one orange
  • 100 ml red wine
  • 40 ml orange juice


Biscuit base

  1. In a food processor, combine the biscuits, brown sugar, and cocoa until you have a fine meal. Add the butter and whiz once more to combine. Fill an 8-inch loose-bottom pan halfway with batter. Chill in the freezer while you prepare the filling and preheat the oven.

Dark Chocolate Filling

  1. Preheat the oven to 160 degrees Celsius.
  2. In a food processor bowl, combine all filling ingredients and process until smooth, about 1-2 minutes on medium speed.
  3. Bake for an hour after pouring into the crust. Allow to cool in the oven before covering and chilling for at least 4-6 hours, preferably overnight.

Red Wine Macerated Strawberries

  1. Put the strawberries, star anise, orange zest, and brown sugar in a non-reactive bowl. Pour in the wine after stirring to combine everything. Refrigerate for at least one night, covered.
  2. Strain the strawberries and discard the star anise. Set aside in a basin. In a small saucepan, combine the wine and a quarter cup orange juice, and cook until thick and syrupy. Taste and, if necessary, adjust the sweetness. Allow to cool slightly before pouring over the strawberries.
  3. Strawberries should be poured over the ganache. Reduce the syrup till it’s lovely and thick if it’s too thin. Allow to cool before pouring over the strawberries.


  1. Place chocolate and cream in a heatproof bowl. Microwave on high for 1 minute. Using a balloon whisk, whisk until smooth. Allow it cool for 30 minutes before whisking again. Chill till a little f​irm. Rewhisk until the mixture is glossy and silky and retains peaks. Spread the mixture on top of the chilled cheesecake.

Source: Passionate About Baking

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