Chocolate Basque Cheesecake Recipe

If you’re on the hunt for a dessert that’s rich, indulgent, and a little bit daring, the Chocolate Basque Cheesecake Recipe is here to delight your taste buds and warm your heart. This luscious cake brings together the creamy, velvety texture of classic cheesecake with the deep, bittersweet flavor of dark chocolate, all wrapped in a beautifully caramelized exterior. The magic lies in its simplicity: minimal ingredients, no fuss baking, and a spectacular result that’s perfectly imperfect in that burnt Basque style we all adore. If you love cheesecake and chocolate as much as I do, this recipe will quickly become your new obsession.

this Recipe

Ingredients You’ll Need

Before diving in, you’ll be pleased to know this Chocolate Basque Cheesecake Recipe calls for straightforward ingredients that work in perfect harmony. Each one plays a crucial role in crafting that signature rich but airy texture, deep chocolate flavor, and stunning golden-brown top.

• Cream cheese (13.5 oz): The creamy base, providing richness and that classic cheesecake tang.
• Castor sugar (1/2 cup): Dissolves quickly to sweeten without graininess.
• Vanilla paste or extract (1/2 tsp): Adds subtle warmth and depth to balance the chocolate.
• Eggs (3): Bind everything together and give structure to the cheesecake.
• Dark chocolate (5.3 oz): Melted and folded in for that luxurious chocolate punch.
• Cocoa powder (1 tbsp): Intensifies the chocolate flavor without extra moisture.
• Cornstarch (1 tbsp): Helps stabilize the cheesecake for a creamy, yet sliceable texture.
• Heavy whipping cream (5/6 cup): Enriches the batter for a smooth finish and luxurious mouthfeel.

How to Make Chocolate Basque Cheesecake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to a high temperature of 445℉/230℃. Line a 6-inch round pan with parchment paper, letting the paper extend at least 2 inches above the pan’s edge. This helps contain the batter and creates those signature burnt edges while keeping the inside creamy. Trust me, this step sets the tone for a perfect bake.

Step 2: Soften the Cream Cheese

In a large bowl, soften your cream cheese with a spatula until it’s smooth and spreadable. This is the foundation for the luscious texture you want—no lumps allowed here!

Step 3: Sweeten and Flavor

Mix in the castor sugar and vanilla paste. Whisk everything together until completely smooth. The sugar will balance the chocolate’s bitterness, while the vanilla rounds out the flavors beautifully.

Step 4: Incorporate Eggs One at a Time

Adding eggs gradually is key here. Whisk each one in well before adding the next to create an even, silky batter. This careful mixing ensures you don’t introduce air bubbles that could cause cracks.

Step 5: Blend in Melted Chocolate

Gently whisk melted dark chocolate into the batter. Since the chocolate is melted, it blends effortlessly, enriching the batter with deep cocoa notes that make this cheesecake truly irresistible.

Step 6: Add Dry Ingredients

Sift in the cocoa powder and cornstarch to avoid lumps, then whisk until just combined. This step intensifies the chocolate flavor and helps the cheesecake hold together during baking.

Step 7: Fold in the Cream

Add heavy whipping cream last, whisking gently until the batter is perfectly smooth and creamy. The cream balances moisture and richness to give you that melt-in-your-mouth experience.

Step 8: Pour and Prepare for Baking

Pour your batter into the prepared pan. If you notice any lumps, you can strain it for an ultra-smooth finish. Gently tap the pan a few times on your countertop to release any trapped air bubbles for a flawless texture.

Step 9: Bake with Care

Place the cheesecake in the oven, immediately lowering the temperature to 430℉/220℃. Bake until the top turns a gorgeous golden brown and slightly charred but remains jiggly in the center, about 25 minutes. This contrast between a caramelized crust and gooey middle is the hallmark of this dessert.

Step 10: Cool and Chill

Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours so it can fully set and develop that perfect texture.

Step 11: Serve

Remove the cheesecake from the pan, peel away the parchment, and let it stand at room temperature for about 30 minutes if you prefer the gooey center. Or serve chilled for a firmer slice. Either way, it’s an explosion of chocolate and creamy goodness.

How to Serve Chocolate Basque Cheesecake Recipe

Garnishes

Keep it simple to let the cheesecake shine—light dustings of cocoa powder, a few fresh raspberries, or a sprinkle of flaky sea salt enhance the chocolate’s depth. A dollop of whipped cream adds indulgence without overpowering the cheesecake’s rich personality.

Side Dishes

This cheesecake pairs beautifully with fresh berries, a drizzle of caramel sauce, or even a scoop of vanilla or coffee ice cream. These sides bring bright, creamy, or contrasting textures that complement every bite.

Creative Ways to Present

For a stunning presentation, serve individual slices on rustic wooden boards with edible flowers or chocolate shavings. Or use a spoon to make mini cheesecake parfaits layered with berry compote and crushed cookies for variety and fun.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh and creamy for up to 4 days, giving you time to savor every bite.

Freezing

You can freeze this cheesecake! Wrap it carefully in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge for best texture and flavor.

Reheating

For that delightful gooey center, let refrigerated cheesecake sit at room temperature for about 30 minutes before serving again. Avoid reheating in the microwave to preserve texture; gentle warming helps bring out the flavors beautifully.

FAQs

Can I use milk chocolate instead of dark chocolate?

While milk chocolate will work, dark chocolate is preferred for its richness and slightly bitter notes that balance the sweetness. Using milk chocolate will yield a sweeter, less intense flavor but still delicious.

Why does the cheesecake have a burnt top?

The burnt or deeply caramelized top is intentional in the Basque style. It adds a wonderful contrast to the creamy interior and gives the cheesecake its unique, rustic appeal.

Is it necessary to use parchment paper above the pan edges?

Yes, extending the parchment above the pan helps the batter rise and prevents overflow. It also makes it easier to lift the cheesecake out after baking.

Can I make a larger cheesecake with this recipe?

You can scale up the ingredients proportionally, but keep the baking time and temperature close to the original for best results. A larger cheesecake might take a bit longer to bake through.

What is the texture like inside the cheesecake?

The texture should be creamy and slightly jiggly in the center, almost custard-like, while the edges are firmer with a caramelized crust. This combination is what makes the Chocolate Basque Cheesecake Recipe so special.

Final Thoughts

Making this Chocolate Basque Cheesecake Recipe is like treating yourself to a little piece of heaven—bold chocolate flavor wrapped in a beautifully burnt crust with a creamy, dreamy center. It’s as impressive as it is simple to make, perfect for impressing guests or indulging on a cozy evening. I encourage you to give it a try and discover why this cheesecake is one of my all-time favorites to bake and share.

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