The Best Chocolate Basque Cheesecake (Easy and Creamy)
Easy, creamy Burnt Chocolate Basque Cheesecake with a fudgy center and caramelized top, simply the best indulgent dessert!
Servings: 12
Calories: 541kcal
Equipment
Ingredients
- 3¼ cups Cream cheese room temperature
- 1 cup Sugar
- 250 g Dak chocolate
- 1 tablespoon Cocoa powder
- 5 Eggs large
- 1½ cups Heavy cream
- 1 teaspoon Vanilla bean paste
- ¼ teaspoon Salt
- 3 tablespoons 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.
Nutrition
Calories: 541kcal | Carbohydrates: 32g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 280mg | Potassium: 292mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1370IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 3mg