Introduction

Chocolate Basque Cheesecake is a rich, creamy dessert with a beautifully caramelized top and a luscious, gooey center. This decadent twist on the classic Basque cheesecake combines dark chocolate for an irresistible treat perfect for chocolate lovers.

A round chocolate cake cut into six triangular slices sits on a piece of white parchment paper over a wooden board. The cake has a shiny, dark brown top layer with a slightly cracked texture, showing a rich, dense chocolate inside. Two slices are turned to display the smooth, creamy middle layer that is a lighter brown, contrasting with the firmer outer crust. Around the cake, dark chocolate discs are scattered on a white marbled surface, adding extra detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar

1/2 tsp vanilla paste or extract
3 eggs

5.3 oz dark chocolate
1 tbsp cocoa powder

1 tbsp cornstarch
5/6 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round pan with parchment paper, making sure it extends at least 2 inches (5 cm) above the pan’s edge.

Step 2: In a large bowl, soften the cream cheese by mixing with a spatula until smooth and spreadable without lumps.
Step 3: Add the castor sugar and vanilla paste, then whisk the mixture until it’s smooth and well combined.
Step 4: Crack in the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and consistent.

Step 5: Gently whisk in the melted dark chocolate until fully incorporated.
Step 6: Sift in the cocoa powder and cornstarch, then whisk just until combined to avoid overmixing.
Step 7: Stir in the heavy whipping cream, whisking until the mixture is uniform and smooth.

Step 8: Pour the batter into the prepared pan. If lumps remain, strain the batter for a silky texture. Tap the pan gently on the countertop to release any air bubbles.
Step 9: Place the cheesecake in the oven, then immediately reduce the temperature to 430℉ (220℃). Bake for about 25 minutes until the top is golden brown but the center still jiggles slightly.
Step 10: Cool the cheesecake in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set properly.

Step 11: Remove the cheesecake from the pan and peel away the parchment paper carefully. For a gooey center, allow the cheesecake to sit at room temperature for 30 minutes before serving. For a firmer texture, serve chilled.

Tips & Variations

Use high-quality dark chocolate for the best flavor and richness.
If you prefer a less intense chocolate taste, reduce the cocoa powder slightly.

Straining the batter ensures a silky smooth texture free of lumps.
Try adding a pinch of espresso powder to enhance the chocolate flavor.
Serve with fresh berries or a dusting of powdered sugar for a beautiful presentation.

Storage

Store any leftover cheesecake in the refrigerator, covered, for up to 3 days. Reheat by letting it come to room temperature for at least 30 minutes to restore its gooey texture, or enjoy it chilled for a firmer bite.

How to Serve

A chocolate cake cut into eight slices is shown from above on white parchment paper on a wooden board. The cake has one thick layer with a shiny, cracked dark brown top and a smooth, dense texture inside. Two slices are separated from the main cake, showing the soft chocolate interior which is creamy and slightly lighter brown. Several round chocolate chips are scattered around the cake on the white marbled surface under the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for this cheesecake?

Yes, but baking time may vary. A larger pan will make a thinner cheesecake and bake faster, while a smaller pan will yield a thicker cheesecake that needs more time.

Why is the cheesecake supposed to be jiggly in the center when I remove it from the oven?

The slightly jiggly center ensures the inside remains creamy and gooey after chilling. The cheesecake firms up as it cools and refrigerates.