Chocolate Basque cheesecake with roasted strawberries

This chocolate Basque-style cheesecake is rich, smooth and creamy. Topped with juicy, roasted strawberries, it’s an indulgent dessert to enjoy with friends and family.



Note: + cooling & 2 hours chilling time

1h 10m


  • 1kg cream cheese, at room temperature
  • 1 1/2 cups (330g) brown sugar
  • 6 Coles Australian Free Range Eggs
  • 200g dark chocolate, melted
  • 600ml thickened cream
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 cup (35g) plain flour
  • 2 tbs dark cocoa powder
  • 250g strawberries, halved
  • 2 tbs caster sugar
  • 1/4 cup (60ml) rosé wine or apple juice
  • 1 tsp vanilla bean paste
  • Double cream, to serve



Preheat oven to 200°C. Grease a 22cm (base measurement) square cake pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line prepared pan with the paper cross, pleating and folding the sides to fit.


Use an electric mixer to beat the cream cheese and brown sugar in a large bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky.


With the motor running, gradually add the melted chocolate and beat until smooth. Gradually add the cream in a thin, steady stream. Continue beating until smooth. Add the cinnamon and salt and beat to combine.


Sift the flour and cocoa powder over the cream cheese mixture. Beat on low until smooth. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Cool completely. Place in the fridge for 2 hours to chill. 


Meanwhile, reduce heat to 150°C. Line a rimmed baking tray with baking paper. Arrange the strawberry over the lined tray. Sprinkle with the caster sugar. Combine the wine or apple juice and vanilla in a bowl. Drizzle over the strawberry. Roast for 6-7 mins or until just tender. Transfer to a heatproof bowl. Place in the fridge to chill.


Serve the cheesecake chilled or bring to room temperature for a softer texture. Top with the cream and strawberry mixture. Cut into pieces and serve immediately.

Serve with basil leaves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.