Name: Chocolate Basque Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Basque
Ingredients: 13.5 oz (380 gr) cream cheese, softened ½ cup (100 gr) castor sugar ½ tsp vanilla paste or extract 3 eggs 5; .3 oz (150 gr) dark chocolate, melted 1 tbsp (6 gr) cocoa powder 1 tbsp (7 gr) cornstarch 5/6 cup (200 ml) heavy whipping cream

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Why You’ll Love This Recipe

Rich and Decadent: The combination of dark chocolate and cream cheese creates a deeply satisfying and indulgent flavor.
Creamy and Gooey Interior: The middle remains soft and creamy, offering that perfect melt-in-your-mouth texture.
Easy to Make: Despite its luxurious taste, this cheesecake comes together with minimal effort. Just a few simple steps, and you’ll have a showstopper dessert!
Perfect for Chocolate Lovers: With both melted chocolate and cocoa powder, this cheesecake delivers a rich chocolate flavor in every bite.

Ingredients

13.5 oz (380 gr) cream cheese, softened
½ cup (100 gr) castor sugar
½ tsp vanilla paste or extract
3 eggs
5.3 oz (150 gr) dark chocolate, melted
1 tbsp (6 gr) cocoa powder
1 tbsp (7 gr) cornstarch
5/6 cup (200 ml) heavy whipping cream

Directions

Step 1: Preheat and Prepare the Pan

Preheat the oven to 445°F (230°C).
Line a 6-inch/15 cm cake pan with parchment paper, ensuring the parchment comes at least 2 inches/5 cm above the top of the pan for easy removal after baking.

Step 2: Mix the Cream Cheese Base

In a large bowl, add the cream cheese and use a spatula to mix it until it becomes spreadable and free of lumps.
Add the castor sugar and vanilla paste. Whisk until combined and smooth.
Add the eggs one at a time, whisking well to incorporate each egg before adding the next.

Step 3: Add Chocolate and Dry Ingredients

Add the melted chocolate and whisk gently until fully incorporated.
Sift in the cocoa powder and cornstarch. Whisk just until well combined.

Step 4: Add Whipping Cream

Add the heavy whipping cream and whisk until fully incorporated.

Step 5: Bake the Cheesecake

Pour the batter into the prepared pan. If the batter has any lumps, you can strain it for a smoother texture. Tap the pan on the countertop a few times to remove any air bubbles.
Place the cheesecake in the preheated oven, then lower the heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown and the center is still very jiggly.

Step 6: Cool and Set

Let the cheesecake cool in the pan on a wire rack until it reaches room temperature.
Refrigerate uncovered for at least 4 hours to allow it to set.

Step 7: Serve

Once set, carefully remove the cheesecake from the pan and peel back the parchment paper.
For a gooey interior, let the cheesecake sit at room temperature for at least 30 minutes before serving. For a firmer texture, serve chilled.

Servings and Timing

Servings: 1 whole 6-inch cake (approximately 8 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (including cooling and refrigeration)

Variations

Add Toppings: You can top your cheesecake with a dusting of cocoa powder, fresh berries, or a drizzle of chocolate ganache for extra flavor.
Make it Gluten-Free: This recipe is naturally gluten-free since it doesn’t contain flour. Just make sure your ingredients (like cocoa powder and cornstarch) are certified gluten-free.
Use White Chocolate: If you prefer a white chocolate flavor, substitute the dark chocolate with melted white chocolate for a creamy, sweet alternative.

Storage/Reheating

Storage: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
Reheating: If you prefer the cheesecake warm, reheat individual slices in the microwave for 10-15 seconds until slightly warm.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Let it cool and refrigerate for at least 4 hours or overnight to allow it to set fully.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly in plastic wrap and foil. Let it thaw in the fridge before serving.

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate for a sweeter, less intense flavor, but the texture and flavor will be different. Dark chocolate gives this cheesecake its signature richness.

How do I get the cheesecake top golden brown without burning it?

Keep an eye on the cheesecake as it bakes. If the top is getting too brown but the center is still too jiggly, you can tent it with foil and continue baking.

Conclusion

This Chocolate Basque Cheesecake is a must-try for chocolate lovers. It’s rich, creamy, and decadently chocolatey, making it a perfect dessert for any occasion. Whether you enjoy it with a gooey, runny center or prefer it firmer, this cheesecake will impress with its luxurious texture and deep flavor. Try this easy yet indulgent recipe today!

Chocolate Basque Cheesecake

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Chocolate Basque Cheesecake combines rich dark chocolate with creamy cheese for a decadent, melt-in-your-mouth dessert. With a caramelized top and gooey center, it’s a chocolate lover’s dream!

Author: Amy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (including cooling and refrigeration)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Basque

Ingredients

13.5 oz (380 gr) cream cheese, softened

½ cup (100 gr) castor sugar

½ tsp vanilla paste or extract

3 eggs

5.3 oz (150 gr) dark chocolate, melted

1 tbsp (6 gr) cocoa powder

1 tbsp (7 gr) cornstarch

5/6 cup (200 ml) heavy whipping cream

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Instructions

Preheat the oven to 445°F (230°C). Line a 6-inch/15 cm cake pan with parchment paper, ensuring the paper extends 2 inches above the pan.
In a large bowl, mix cream cheese until smooth. Add castor sugar and vanilla paste, whisking until combined. Add eggs one at a time, whisking well between each addition.
Incorporate melted dark chocolate, whisking gently. Sift in cocoa powder and cornstarch, whisk until well combined.
Add heavy whipping cream, whisk until smooth.
Pour batter into the pan, tap to remove air bubbles. Bake for 25 minutes at 430°F (220°C) until top is golden, center still jiggly.
Let cool on a wire rack to room temperature. Refrigerate uncovered for at least 4 hours to set.
Remove from the pan, peel back parchment paper, and serve either at room temperature for a gooey texture or chilled for firmer cheesecake.