Chocolate Basque Cheesecake

This chocolate take on a San Sebastian cheesecake is absolutely delicious. The chocolate basque cheesecake is such a delicious twist! It's creamy, rich, and just sweet enough. Melt in your mouth deliciousness!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 45

Servings people

Calories 622kcal

Author Farah Abumaizar

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

Ingredient 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.

Storing Leftovers:

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.

Recipe tips and tricks:

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.

Nutrition