This rich, deeply chocolatey Basque cheesecake is baked without a crust and finished with a beautifully dark, almost burnt top that delivers an intense cocoa flavor. The interior stays creamy and smooth, creating a striking contrast that makes this dessert unforgettable.

Why You’ll Love This Recipe

You’ll love this chocolate Basque cheesecake for its bold flavor and surprisingly simple preparation. There’s no crust to worry about, no water bath, and no complicated techniques. The high baking temperature gives it a signature caramelized top while keeping the center luxuriously soft. It’s an impressive dessert that feels elegant yet rustic at the same time.

Ingredients

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

900 g (31.7 oz / about 4 cups) full-fat cream cheese, room temperature
250 g (8.8 oz / about 1½ cups) dark semi-sweet chocolate, melted and cooled
250 g (8.8 oz / 1 cup plus 1 tablespoon) heavy cream or double cream
225 g (7.9 oz / 1 cup plus 1 tablespoon) granulated sugar
6 large eggs, room temperature
30 g (about 4 tablespoons) cocoa powder, sifted
30 g (about 4 tablespoons) cornflour (cornstarch), sifted
Butter for greasing the pan
Sweetened cocoa powder for dusting the top

Directions

Preheat your oven to 200°C (400°F).

Place the chopped dark chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each interval until smooth. Set aside to cool slightly.

Add the room-temperature cream cheese to a large mixing bowl or stand mixer. Beat until completely smooth, scraping down the sides of the bowl to ensure even mixing.

Reduce the mixer speed to medium-low and add the sugar. Increase the speed to medium-high and beat until the mixture is smooth and the sugar has fully dissolved.

Add the eggs one at a time, mixing well after each addition before adding the next.

Pour in the heavy cream and mix for about 2 minutes until fully incorporated.

Sift in the cocoa powder and cornflour, then mix until the batter is smooth and lump-free.

Add the cooled melted chocolate and mix until the batter becomes an even, cohesive chocolate color.

Butter a 20 cm (8-inch) springform pan and line the bottom with parchment paper. Place the pan on a baking tray. Pour the cheesecake batter into the pan and smooth the top.

Bake for about 60 minutes, until the cheesecake rises and looks puffed like a soufflé with a deeply browned top.

Remove from the oven and allow the cheesecake to cool completely. Once cooled, release it from the springform pan. Dust the top with sweetened cocoa powder before serving.

Servings and timing

Servings: 8–10 slices

Preparation time: 20 minutes
Baking time: 60 minutes
Cooling time: 2 hours
Total time: approximately 3 hours 20 minutes

Variations

For a darker chocolate flavor, use chocolate with a higher cocoa percentage.
Add a teaspoon of vanilla extract for extra depth.
Mix in a pinch of espresso powder to intensify the chocolate taste without adding coffee flavor.
For a lighter texture, replace 50 g of the cream cheese with mascarpone.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, let it sit at room temperature for about 20 minutes before serving. This cheesecake is best enjoyed chilled or slightly cool and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day ahead, as the flavor improves after chilling.

Why is the top of the cheesecake so dark?

The high baking temperature creates the signature caramelized, almost burnt surface that defines Basque cheesecake.

Do I need a water bath for this recipe?

No, this recipe is designed to bake without a water bath.

Can I freeze chocolate Basque cheesecake?

Yes, you can freeze it whole or in slices for up to 1 month. Thaw overnight in the refrigerator.

What type of chocolate works best?

Dark or semi-sweet chocolate works best to balance the sweetness of the cheesecake.

How do I know when the cheesecake is done?

The cheesecake should be puffed, deeply browned on top, and still slightly jiggly in the center.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture and best flavor.

Why do I need to sift the cocoa powder and cornflour?

Sifting prevents lumps and ensures a smooth, velvety batter.

What pan size should I use?

A 20 cm (8-inch) springform pan gives the best height and texture.

Can I add a crust to this cheesecake?

This style is traditionally crustless, but you can add a thin biscuit base if you prefer.

Conclusion

Chocolate Basque cheesecake is the perfect dessert for anyone who loves deep chocolate flavor paired with creamy texture. Its rustic appearance, simple method, and luxurious taste make it a standout treat for special occasions or indulgent weekends at home.

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