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Chocolate Basque Cheesecake

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This Chocolate Basque Cheesecake is rich, creamy, and deeply chocolatey with a signature caramelized top and a smooth, velvety interior. Baked without a crust, it’s rustic yet elegant—perfect for special occasions or indulgent weekends.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 8 to 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, beat the cream cheese until completely smooth.
  4. Add sugar and beat until fully incorporated and smooth.
  5. Add eggs one at a time, beating well after each addition.
  6. Pour in the heavy cream and mix for about 2 minutes until well combined.
  7. Sift in the cocoa powder and cornflour. Mix until smooth and lump-free.
  8. Add the cooled melted chocolate and beat until fully incorporated into a cohesive batter.
  9. Grease a 20 cm (8-inch) springform pan with butter and line the bottom with parchment paper. Place the pan on a baking tray.
  10. Pour the batter into the pan and smooth the top.
  11. Bake for about 60 minutes, or until the cheesecake is puffed and the top is dark brown.
  12. Remove from oven and let cool completely in the pan. Once cooled, release from the springform and dust with cocoa powder before serving.

Notes

  • Use full-fat cream cheese for the best texture.
  • Sifting cocoa powder and cornstarch ensures a smooth batter.
  • The cheesecake should still jiggle slightly in the center when done.
  • Let it sit at room temperature for 20 minutes before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-chocolate-basque-cheesecake/