Dark Chocolate Cheesecake Red wine macerated strawberries
Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate
Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @
thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Ingredients
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
Ganache
- 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
Instructions
Biscuit base
- Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
- Preheat oven to 160C.
- Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
- Pour into crust, and bake for an hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Red Wine Macerated Strawberries
- in a non reactive bowl, put in the strawberries, star anise, orange zest and brown sugar. Stir to mix, then pour in the wine. Stand covered in the fridge overnight.
- Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with a quarter cup orange juice, and simmer until thick and syrupy. taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
- Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Ganache
- Place chocolate and cream in a heatproof bowl. Heat in microwave for 1 minute. Whisk with a balloon whisk until smooth. Cool about 30 minutes, then whisk again. Chill until a little firm. Whisk once again till glossy and smooth, and holds peaks. Spread over chilled cheesecake.