17/10/2022

Bittersweet Chocolate Basque Cheesecake with Sangria Strawberries

With its characteristic burnished crust and rich, gooey centre, this is the queen of cheesecakes.

Serves:

8-10

Prep Time: 30 minutes

Cooking Time: 40 minutes (plus 4 hours refrigeration)

Download Recipe PDF

Ingredients

200g dark chocolate (70% cocoa)
1 cup cream
1 tablespoon strong espresso coffee
500g block cream cheese, at room temperature
1/2 cup dark brown sugar
1 tablespoon dark cocoa powder (eg. Plaistowe)
3 large free-range eggs (70g size)
SANGRIA STRAWBERRIES
1/2 cup dark brown sugar
1/4 cup red wine
2 tablespoons orange juice
2 pieces orange rind and orange rind julienne, for garnish
1 punnet strawberries, halved
1 blood orange, thinly sliced

Method

Line a 20cm springform pan with two overlapped layers of baking paper, big enough to allow the paper to extend beyond the tin. Fold the paper down over the sides of the tin so it is less likely to burn during cooking. Break chocolate up into a large microwave safe bowl, add cream and coffee. Melt together in the microwave on Medium for 2-3 minutes, stirring halfway. Allow to cool slightly. Meanwhile, beat cream cheese in a mixer, using the flat paddle, until soft and creamy. Beat in brown sugar and cocoa until well combined. Add eggs one at a time, on slow speed, until combined, then melted chocolate. Pour into prepared pan, place pan on an oven tray and bake at 240°C* for 25-30 minutes until the top is caramelised brown colour. Turn off the oven and leave the door ajar for 5 minutes. Transfer the hot cheesecake directly to the fridge to cool and set for at least 4 hours. Remove from the tin. Keep the baking paper on for presentation and tie a ribbon or string around it. Bring to room temperature before serving. Decorate with Sangria Strawberries and serve with cream.
* 240°C is the correct temperature. This cheesecake is baked at a high temperature in order to achieve the caramelised top. Be sure to pre-heat the oven before baking.
SANGRIA STRAWBERRIES Simmer brown sugar, wine, orange juice and orange rind together for 5 minutes until syrupy and allow to cool. Stir a little Sangria syrup through the strawberries and use to decorate the cheesecake, together with the sliced oranges. Drizzle with remaining syrup just before serving. Garnish with orange rind julienne.

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