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Chocolate Basque Cheesecake Recipe

★★★★★

4.9 from 93 reviews
  • Author: Lila
  • Total Time: 4 hours 40 minutes
  • Yield: 1 (6-inch) cheesecake, serves 6 slices 1x

Description

This decadent Chocolate Basque Cheesecake features a perfectly burnt top with a luscious, gooey chocolate interior. Made with cream cheese, dark chocolate, and a hint of cocoa, this no-fuss cheesecake is baked at high heat to develop a caramelized crust while remaining soft and creamy inside. Ideal for chocolate lovers seeking a rich yet light dessert that pairs beautifully with a cup of coffee or a simple fresh garnish.

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 the oven to 445℉ (230℃). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the pan edges to support the batter.
  2. Soften Cream Cheese: Place cream cheese into a large bowl. Use a spatula to mix it until smooth and spreadable, removing any lumps for an even batter.
  3. Add Sugar and Vanilla: Mix in castor sugar and vanilla paste or extract. Whisk continuously until the mixture becomes smooth and well combined.
  4. Incorporate Eggs: Add eggs one at a time, whisking thoroughly after each addition to achieve a homogenized, smooth batter.
  5. Add Melted Chocolate: Gently whisk in the melted dark chocolate, being careful to fold it in evenly without deflating the batter.
  6. Sift Dry Ingredients: Sift together cocoa powder and cornstarch, then whisk them into the batter just until incorporated, avoiding overmixing.
  7. Incorporate Cream: Add the heavy whipping cream and whisk until the mixture is smooth and well combined, forming a fluid batter.
  8. Pour Batter and Remove Air Bubbles: Transfer the batter into the prepared pan. If lumps are present, strain the batter for smoothness. Tap the pan against the countertop a few times to release any trapped air bubbles.
  9. Bake Cheesecake: Place the pan in the preheated oven and immediately lower the temperature to 430℉ (220℃). Bake for approximately 25 minutes until the top is golden brown and the center remains jiggly.
  10. Cool and Refrigerate: Remove the cheesecake and let 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 fully.
  11. Serve: Remove cheesecake from pan by peeling away the parchment paper carefully. For a gooey texture, serve at room temperature, allowing it to stand for 30 minutes before slicing. For a firmer texture, serve chilled.

Notes

  • Line the pan with high parchment edges to prevent batter overflow and to create a rustic burnt crust.
  • Use good quality dark chocolate for the best flavor and smooth texture.
  • Do not overbake; the center should remain jiggly to retain creaminess.
  • Allow chilling time for the cheesecake to firm up and develop flavor.
  • Serving at room temperature enhances the gooey texture; refrigerate for a more sliceable dessert.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, Fusion

Keywords: Chocolate Basque Cheesecake, Burnt Cheesecake, Cream Cheese Dessert, No Crack Cheesecake, Gooey Chocolate Cake

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