Chocolate Basque Cheesecake Recipe
This Chocolate Basque Cheesecake recipe is rich, creamy, and packed with dark chocolate flavor. With its signature burnt top and smooth texture, it’s an easy yet impressive dessert for any occasion.
After making the original classic Basque cheesecake and then trying a unique twist with pistachio Basque cheesecake, it’s now time for a chocolate version! Stick around to learn how to master a rich and creamy chocolate Basque cheesecake.
What is Basque Cheesecake
Basque cheesecake, also known as “burnt Basque cheesecake,” is a creamy, crustless dessert with a caramelized top that sets it apart from traditional cheesecakes. Originating from San Sebastián, Spain, this unique cheesecake is baked at a high temperature, giving it a signature “burnt” look and slightly smoky flavor. Unlike classic cheesecake, which has a dense texture and a smooth, unblemished top, Basque cheesecake is lighter, with a custardy center and a rustic, cracked surface. Its edges are deeply golden while the center remains creamy. For more on this delicious twist, check out my classic Basque cheesecake recipe.
Ingredients
Here are the ingredients you need to make chocolate Basque cheesecake
Cream Cheese: The base of the cheesecake, providing a smooth, creamy texture and rich flavor.
Sugar: Adds sweetness and balances the flavors in the cheesecake.
Dark Chocolate: Brings deep, rich chocolate flavor to the cheesecake, enhancing the classic Basque twist.
Cocoa Powder: Intensifies the chocolate flavor and gives the cheesecake a beautiful, dark color.
Eggs: Help set the cheesecake and create a smooth, custardy texture.
Heavy Cream: Adds richness and creaminess, making the cheesecake smooth and velvety.
Vanilla Bean Paste: Enhances the flavor with a hint of vanilla, complementing the chocolate.
Flour: Adds a bit of structure, helping the cheesecake hold its shape while staying creamy.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card.
How to Make Chocolate Basque Cheesecake
1. Prepare the Pan
Preheat your oven and grease a springform pan. Line it with parchment paper, leaving extra paper over the edges for the rustic look.
2. Melt the Chocolate
Place dark chocolate in a microwave-safe bowl and melt it in short intervals until smooth, stirring in between. Let it cool slightly.
3. Make the Cheesecake Batter
Beat the cream cheese and sugar until smooth. Add the melted chocolate and cocoa powder, mixing until combined. Incorporate the eggs one at a time, followed by the cream and vanilla. Finally, sift in the flour, add salt, and mix gently to avoid overmixing.
4. Bake the Cheesecake
Pour the batter into the pan and bake until the top is golden brown, and the center jiggles slightly when moved.
5. Cool and Chill
Let the cheesecake cool at room temperature, then chill it in the fridge for a few hours or overnight for the best texture.
Common Questions
Yes, simply replace the flour with a gluten-free alternative like almond flour or a gluten-free all-purpose blend.
Yes, but it will make the cheesecake sweeter and less intense in flavor. Dark chocolate is recommended for a richer taste.
A slight jiggle in the center is normal; the cheesecake will continue to set as it cools and chills in the fridge
No, a water bath isn’t necessary; the rustic Basque style is meant to be baked directly in the oven.
More Cheesecake Recipes
- Microwave Cheesecake Recipe in 5 minutes
- Creamy cheesecake
- Blueberry Cheesecake
- No-Bake Chocolate Cheesecake
- No-Bake Biscoff Cheesecake
Chocolate Basque Cheesecake
Equipment
Ingredients
- 3¼ cups (730 g) Cream cheese room temperature
- 1 cup (200 g) Sugar
- 250 g (250 g) Dak chocolate
- 1 tablespoon (8 g) Cocoa powder
- 5 Eggs large
- 1½ cups (360 ml) Heavy cream
- 1 teaspoon Vanilla bean paste
- ¼ teaspoon Salt
- 3 tablespoons (24 g) Flour or cornstrach
Instructions
- Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look.
- Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until smooth. Set it aside to cool slightly.
- Prepare the Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add melted chocolate, sift in cocoa powder and mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla bean paste and beat until combined.
- Sift in the flour, add salt and mix on low speed just until combined. You don’t want to overmix.
- Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 40-55 minutes, or until the top is deeply golden and the center still has a slight jiggle when you move the pan. The cheesecake will continue to set as it cools.
- Cool and Chill: Allow the cheesecake to cool at room temperature for about 2 hours. Then transfer it to the fridge to chill for at least 4 hours, or preferably overnight.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan and slice. Enjoy the creamy, rich chocolate goodness!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Storage: Store leftover Chocolate Basque Cheesecake in an airtight container in the fridge for up to 4-5 days.
