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Chocolate Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 1 (6-inch) cheesecake, approximately 1-2 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This decadent Chocolate Basque Cheesecake features a rich, creamy texture with a perfectly burnt top and a gooey chocolate center. Combining cream cheese, dark chocolate, and cocoa powder, this no-crust cheesecake is baked at high heat to create a caramelized exterior with a luscious and slightly jiggly interior. Ideal for chocolate lovers seeking an indulgent yet elegant dessert.

Ingredients

Scale

Cheesecake Batter

  • 13.5 oz cream cheese
  • 1/2 cup castor sugar
  • 1/2 tsp vanilla paste or extract
  • 3 eggs
  • 5.3 oz dark chocolate, melted
  • 1 tbsp cocoa powder
  • 1 tbsp cornstarch
  • 5/6 cup heavy whipping cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends about 2 inches (5 cm) above the pan’s edge to allow for batter rise and easy removal.
  2. Soften cream cheese: In a large bowl, use a spatula to mix the cream cheese until it becomes spreadable and lump-free, ensuring a smooth base for the batter.
  3. Add sugar and vanilla: Incorporate the castor sugar and vanilla paste or extract into the cream cheese, whisking until the mixture is smooth and well combined.
  4. Incorporate eggs: Add the eggs one at a time, whisking thoroughly after each addition to maintain a smooth, even batter.
  5. Mix in melted chocolate: Gently whisk in the melted dark chocolate until fully incorporated, creating a rich chocolate base.
  6. Add dry ingredients: Sift cocoa powder and cornstarch into the mixture and whisk just until combined to avoid overworking the batter.
  7. Stir in cream: Pour in the heavy whipping cream and whisk until the batter is fully blended and slightly smooth.
  8. Pour and remove air bubbles: Transfer the batter into the prepared pan. Tap the pan on the countertop a few times to release any trapped air bubbles for an even texture.
  9. Bake the cheesecake: Place the cake pan in the preheated oven, immediately lowering the temperature to 430℉ (220℃). Bake for about 25 minutes until the top is golden brown and caramelized, but the center remains very jiggly.
  10. Cool and refrigerate: Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to allow it to set properly.
  11. Serve: Remove the cheesecake from the pan and carefully peel away the parchment paper. For a gooey interior, let it sit at room temperature for 30 minutes before serving. Serve chilled if you prefer a firmer texture.

Notes

  • Ensure the cream cheese is softened for a lump-free batter.
  • Melting the chocolate gently prevents seizing and ensures smooth incorporation.
  • Do not over-bake; the center should remain jiggly for the perfect texture.
  • Use parchment paper extending beyond the pan for easier removal.
  • Letting the cheesecake rest at room temperature before serving enhances the gooey center texture.
  • The recipe yields a single 6-inch cake, ideal for 1-2 servings depending on slice size.

Find it online: https://yumrecipesfood.com/chocolate-basque-cheesecake-recipe/