This Chocolate Basque Cheesecake is a deeply rich, intensely chocolatey dessert with a beautifully creamy and soft center. Baked at a high temperature, it develops a dark, caramelized top while staying irresistibly smooth and melt-in-your-mouth inside, making it a perfect show-stopping treat for true chocolate lovers.

Why You’ll Love This Recipe

This recipe delivers a luxurious chocolate flavor without being overly sweet, thanks to the use of high-quality dark chocolate and cocoa powder. It is surprisingly simple to prepare, requires no water bath, and embraces imperfections with its rustic, cracked surface. The contrast between the slightly bitter caramelized top and the silky interior makes every bite unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

380 g cream cheese, softened
100 g castor sugar
1/2 teaspoon vanilla extract or vanilla paste
3 large eggs, at room temperature
150 g dark chocolate (70% cocoa), melted and slightly cooled
6 g cocoa powder
7 g cornstarch
200 ml heavy whipping cream

Directions

Preheat the oven to 230°C. Line a 15 cm round cake pan with parchment paper, ensuring the paper rises at least 5 cm above the rim of the pan.

In a large bowl, mix the softened cream cheese with a spatula until completely smooth and spreadable, with no lumps remaining.

Add the castor sugar and vanilla, then whisk until fully combined and creamy.

Add the eggs one at a time, whisking well after each addition until the mixture is smooth.

Gently whisk in the melted dark chocolate until fully incorporated.

Sift the cocoa powder and cornstarch directly into the batter and whisk just until combined.

Pour in the heavy whipping cream and whisk until the batter is smooth and cohesive.

Transfer the batter into the prepared pan. Tap the pan gently on the countertop to release any air bubbles. Strain the batter if needed for extra smoothness.

Place the pan in the oven and immediately reduce the temperature to 220°C. Bake for about 25 minutes, until the top is deeply golden and set while the center remains very jiggly.

Remove from the oven and allow the cheesecake to cool completely in the pan at room temperature. Refrigerate uncovered for at least 4 hours to fully set.

Before serving, remove the cheesecake from the pan and peel away the parchment paper. For a gooey center, let it sit at room temperature for 30 minutes before slicing.

Servings and timing

This recipe makes one 15 cm cheesecake, serving 6 slices.

Preparation time: 20 minutes
Baking time: 25 minutes
Cooling and chilling time: at least 4 hours
Total time: approximately 4 hours 45 minutes

Variations

For a milk chocolate version, replace the dark chocolate with milk chocolate and reduce the sugar to 70 g to balance the sweetness.
For a white chocolate version, use white chocolate and replace the cocoa powder with an additional 7 g of cornstarch.
Add a subtle coffee note by dissolving 1 teaspoon of instant coffee in the melted chocolate.
For a spiced twist, add 1/4 teaspoon cinnamon or espresso powder to the cocoa powder.

Storage/Reheating

Store the cheesecake in the refrigerator, loosely covered, for up to 4 days.
This cheesecake is best enjoyed cold or at room temperature and does not require reheating.
For a softer texture, allow slices to sit at room temperature for 20–30 minutes before serving.

FAQs

Can I use low-fat cream cheese?

Low-fat cream cheese is not recommended, as it will affect the richness and creamy texture of the cheesecake.

Why is the center so jiggly when baked?

The jiggly center is intentional and will firm up as the cheesecake cools and chills, creating its signature creamy interior.

Do I need a water bath for this cheesecake?

No, Basque cheesecake is baked at a high temperature without a water bath.

Can I make this cheesecake ahead of time?

Yes, it can be made one day in advance and stored in the refrigerator until ready to serve.

What type of chocolate works best?

High-quality dark chocolate with around 70% cocoa content gives the best flavor and texture.

Why is the top so dark?

The dark top is a hallmark of Basque cheesecake and adds a caramelized, slightly bitter contrast to the creamy filling.

Can I freeze Chocolate Basque Cheesecake?

Freezing is not recommended, as it can compromise the creamy texture once thawed.

How do I know when it’s done baking?

The edges should be set, the top deeply golden, and the center visibly wobbly when gently shaken.

Can I use cake flour instead of cornstarch?

Yes, cake flour can be used in the same amount as cornstarch.

What is the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices.

Conclusion

Chocolate Basque Cheesecake is the ultimate dessert for chocolate enthusiasts who love rich flavor paired with a soft, creamy texture. With its rustic appearance, minimal effort, and luxurious taste, this cheesecake is perfect for special occasions or whenever you crave an indulgent homemade treat.

Print