This recipe for a chocolate Basque cheesecake is delicious, it’s a twist on a classic San Sebastian that’s fudgy and decadent and so simple to make with just a few ingredients.
This is inspired by my classic San Sebastian cheesecake, but I love this chocolate version even more. Both recipes are definitely worth trying though. If you are looking for a no bake cheesecake, you have to try this mango cheesecake.
Jump to:
- Why you should make a chocolate version of San Sebastian cheesecake:
- Ingredients you need for a chocolate Basque cheesecake:
- How to make a chocolate Basque cheesecake:
- How to get the baking time right
- How to serve chocolate San Sebastian cheesecake:
- Storing leftover cheesecake:
- Basque Cheesecake variations:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Chocolate Basque Cheesecake
Why you should make a chocolate version of San Sebastian cheesecake:
- It’s the simplest cheesecake you could make- no water bath required!
- The rich chocolate flavor of this cheesecake is SO GOOD! I prefer it to the original.
- It’s so easy to make gluten free, since it’s crustless.
- A chocolate Basque cheesecake is the perfect dessert for making ahead, since it stores so well in the fridge (and can even be frozen! Check the storing leftover section)
Ingredients you need for a chocolate Basque cheesecake:
- Heavy cream (whipping cream)- this is fine at room temperature since you’ll heat it up anyway
- Dark chocolate or semi sweet chocolate- you can use chips, chunks, broken up chocolate bars, anything you like.
- Full fat cream cheese- make sure this is softened at room temperature for about 30 minutes before using
- Granulated sugar- regular white sugar
- Eggs- at room temperature
- All purpose flour- to make this gluten free, you can substitute with cornstarch or cornflour
- Cocoa powder- any unsweetened cocoa powder, Natural or Dutch Processed both work
- Instant coffee powder- can also use espresso powder
- Vanilla extract
- Salt
See recipe card for quantities.
How to make a chocolate Basque cheesecake:
- Step 1: Line a springform pan with parchment paper that extends over the edges, making a sling.
- Step 2: Heat the heavy cream in a saucepan, or gently in the microwave until hot (not boiling).
- Step 3: Add the chocolate chunks/chips, and let sit for five minutes.
- Step 4: Stir until melted then set aside.
- Step 5: Add the sugar and the softened cream cheese to the bowl of a stand mixer.
- Step 6: Beat until combined and fluffy.
- Step 7: Add the eggs one at a time, mixing between each addition.
- Step 8: Add the melted chocolate, cocoa powder, flour, vanilla extract, coffee powder and salt.
- Step 9: Stir until just combined.
- Step 10: Pour in the prepared pan and smooth out.
- Step 11: Bake 40-50 minutes until dark brown on the edges and just set in the center.
- Step 12: Cool to room temperature, then chill for several hours and enjoy!
Hint: Make sure the cream cheese is well softened to room temperature before you start the cheesecake so that it incorporates well into the sugar and gives that signature creamy rich texture.
How to get the baking time right
The cheesecake will set further as it cools, so err on the side of taking it out too early as opposed to too late. Even if a tad underdone it’ll be ultra creamy in the center, that’s delicious! Look for visual cues- the edges will be puffy dark golden brown (almost black), and the center will still jiggle if you shake it (like Jello.)
How to serve chocolate San Sebastian cheesecake:
- Plain – this Basque cheesecake is so rich and delicious, it doesn’t really need anything! Just enjoy slices as is.
- Chocolate sauce – For an extra decadent cheesecake, you can drizzle with melted dark chocolate sauce
- Whipped Cream – top with whipped cream for some color contrast and to add some lightness
Storing leftover cheesecake:
Cover leftover cheesecake well with plastic wrap, or transfer to a tupperware. You can refrigerate for 4-5 days.
You can also freeze leftover cheesecake or a whole baked cheesecake. To freeze a whole cheesecake, let it cool to room temperature then wrap it very well in plastic wrap, then foil, then place in a freezer safe container for up to 2 months. Thaw overnight before serving.
To freeze individual slices of cheesecake, do the same wrapping method. You don’t need to thaw slices overnight, in an hour or so the slice will thaw to room temperature.
Basque Cheesecake variations:
- Crust – A traditional Basque cheesecake is crustless, but you can follow the ingredients for the crust in this cheesecake recipe and add a crust to this chocolate San Sebastian. Just press the crust in the base of the prepared pan. Don’t prebake the crust, pour the filling in and bake as directed.
- Gluten free– use cornstarch (corn flour) instead of all purpose flour to make this gluten free.
- Chocolate Orange – fold in the zest of one orange to get a lovely chocolate orange flavor.
See the regular plain Basque cheesecake recipe on my website!
Expert tips and tricks:
- Line the pan with a big overhang of parchment paper to get that signature crinkled edge look and to help with easy removal.
- Use semi-sweet or dark chocolate for that fudgy flavor.
- Make sure ingredients are at room temperature (the eggs and the cream cheese) to get a smooth creamy batter.
- Bring cream cheese, eggs, and cream to room temperature to avoid lumps and ensure an even mix.
- Don’t overmix. Mix until just smooth. Overbeating can cause an uneven rise or cracks because you are letting too much air in.
- Use a sharp knife dipped into hot water to get clean slices
Top Tip
Make sure your oven has preheated before you stick the cheesecake in. It’s essential it bakes in a very hot oven to get that burnt exterior and the rich and creamy interior
Recipe FAQs:
Yes! Substitute the regular flour for corn flour or cornstarch.
The top should be deep brown and the edges might even look a little charred-they’ll definitely be set, but the center should still jiggle when you shake the pan. It will firm up as it cools.
Yes! For instructions on how, see the storing leftovers section above
Nope! It’s the easiest cheesecake ever to bake.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
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Chocolate Basque Cheesecake
Ingredients
- 1 cup heavy cream (whipping cream) room temperature
- 1 1/4 cup dark chocolate or semi sweet chocolate, chopped or buttons
- 800 g full fat cream cheese, softened 28oz about 3 1/3 cups
- 1 cup granulated sugar 200g
- 6 medium eggs, room temperature 310g
- 2 tbsp and 1 tsp all purpose flour 25g
- 1 tbsp and 1 tsp cocoa powder 10g
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee powder (or espresso powder)
- pinch salt
Instructions
- Preheat the oven to 425F (220C). Lightly grease an 8 inch cake pan (preferably with a removable bottom, but any deep 8 inch round pan works). Line with two sheets of parchment paper that extend above the rim of the pan by 4 inches, it's fine if they wrinkle up.
- Heat the heavy cream in a saucepan, or gently in the microwave until hot (not boiling). Add the chocolate, and cover with a small plate for 5 minutes, then stir until the chocolate is completely melted into the cream. If you still see some clumps of chocolates, microwave in 10 second bursts until just melted.
- In the bowl of a stand mixer on medium speed, beat together the softened cream cheese and sugar until fluffy.
- Add eggs one at a time, ensuring each egg is mixed before adding the next.
- Add the melted chocolate, vanilla, coffee and salt, then sift in the cocoa powder and flour. Mix until just combined.
- Pour cheesecake batter in the prepared cake pan. Bake on the middle rack of the oven 40-50 minutes, until top is browned but center is still slightly jiggly. Don't overbake, so you get a creamy interior.
- Cool to room temperature, then chill in the refrigerator for a few hours and enjoy cold.
Video
Notes
- Dark or semi-sweet chocolate: You can use chips, chunks, or chopped chocolate bars.
- All-purpose flour: Easily substituted with cornstarch (cornflour) to make the recipe gluten free.
- Cocoa powder: Both natural and Dutch-processed cocoa powder work well.
- Instant coffee powder: Can substitute espresso powder for a deeper coffee-chocolate flavor.
- Fridge: Cover well with plastic wrap or place in an airtight container. Will keep for 4-5 days refrigerated.
- Freezer (whole cheesecake): Cool to room temperature, wrap tightly in plastic wrap, then foil, and store in a freezer-safe container for up to 2 months.
- Freezer (individual slices): Wrap slices the same way; they thaw at room temperature in about 1 hour.
- Line your pan with parchment paper that extends well above the rim for easy removal and that signature crinkly look.
- Use room temperature cream cheese, eggs, and cream for a smooth, creamy batter.
- Avoid overmixing — mix until just combined to prevent excess air and cracking.
- Don’t overbake- The cheesecake is done when the edges are deeply browned and the center still jiggles slightly (it sets further as it cools).
- Preheat your oven fully before baking — the high heat is key to the burnt exterior and creamy interior.
- Use a sharp knife dipped in hot water to slice cleanly.
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