chocolate basque cheesecake

this chocolate basque cheesecake combines the smooth luxuriousness and caramelised top of a classic burnt basque cheesecake with the rich, deep notes of dark chocolate. serve with a thick layer of fluffy whipped cream for the ultimate creamy, dreamy dessert.

this dark chocolate baSQUE CHEESECAKE IS THE STUFF OF DESSERT DREAMS, BLENDING A VELVETY SMOOTH, CHOCOLATE FILLING WITH THE BURNT, CARAMELISED TOP OF a classic basque cheesecake. a thick cloud of whipped cream graces the top for a touch of airiness in every bite.

why you will love this chocolate basque cheesecake recipe:

• easy recipe: this chocolate burnt basque cheesecake recipe might look difficult but a burnt basque cheesecake is pretty hard to mess up, even for beginner bakers! there are no complicated steps or weird ingredients involved in this recipe – you mostly just have to dump ingredients in a bowl one by one and mix in between. and most people don’t realise how easy it is to make this cheesecake, so they’re generally impressed when they see the final result! this makes this recipe perfect for dinner parties or when you need to impress guests.

• whipped cream topping – you don’t have to make this chocolate basque cheesecake with the whipped cream topping, since it’s already so good all on its own, but i find that the fresh, light whipped cream adds a dreamy, cloud-like contrast to the rich chocolate, and both elements complement each other really well.

• versatile – this is a chocolate basque cheesecake but you can easily switch up some of the ingredients and make a bunch of different basque cheesecake flavours, like matcha, pistachio or even just a classic burnt basque cheesecake!

learn how to make this chocolate basque cheesecake:

to make this chocolate basque burnt cheesecake, we’re going to start off by melting dark chocolate. then we’ll beat cream cheese until smooth, and then add sugar and whisk until dissolved. next, we’ll add eggs, the melted chocolate, cornstarch, cocoa powder and heavy cream to the cheesecake batter. once the batter is ready, we’ll bake the cheesecake at high heat so that the middle is soft and jiggly, and the top is dark and caramelised. after baking, we’ll let the cheesecake set in the fridge overnight. finally, we’ll whip some heavy cream until soft and fluffy and add a thick a layer of it to the top of the basque burnt cheesecake.

ingredients you will need:

• chocolate – we’re going to melt down chocolate and add it to our cheesecake batter for this chocolate burnt basque cheesecake recipe. i’m using dark chocolate for this recipe, as i don’t love overly sweet things. if you’re worried you will find it too bitter, feel free to use semisweet chocolate or a mix of milk and dark chocolate.

• cream cheese – any full fat cream cheese is fine here. i prefer to use the thick, crumbly cream cheese you get in blocks rather than spreadable cream cheese, as i find that this makes my cheesecakes more creamy and rich. of course, if you are unable to access this kind of cream cheese, any cream cheese will do the job just fine.

• granulated sugar – i’m using granulated sugar for this chocolate basque cheesecake recipe. you can also use caster sugar, as this will be easier to dissolve since it’s finer. granulated sugar is usually more readily available, which is why i decided to opt for it for this recipe.

• egg – this recipe uses 4 large eggs. (each egg weighed about 60g with the shell)

• cornstarch – i’m using cornstarch instead of flour as i find that it gives me a smoother texture in this cheesecake. you can use flour instead if you are unable to use cornstarch for whatever reason.

• cocoa powder – i added a small amount of cocoa powder to the batter for a deeper chocolate flavour

• salt – adding a pinch or two of salt will help balance out the sweet flavours

• double cream/heavy cream – this will be used in the cheesecake batter, and we will also be whipping heavy cream to add on top of the chocolate basque cheesecake

• icing sugar/powdered sugar – i just add a few tablespoons of this to the cream before whipping for some sweetness

• vanilla – i also like to add some vanilla to the cream for a subtle vanilla flavour. some people also like to add vanilla to the cheesecake batter, but i decided to skip the vanilla in the batter for this recipe.

tools:

• large mixing bowl – there is a lot of cheesecake batter for this chocolate burnt basque cheesecake recipe, so make sure you have a mixing bowl large enough to keep mixing without the batter overflowing.

• hand mixer/whisk – i personally prefer to use a whisk for this recipe, as using a hand mixer can sometimes introduce too much air in the batter. the hand mixer is used for whipping the cream (although this can also be done with a whisk if you have the patience).

• 8 or 9 inch cake pan – i baked this chocolate burnt basque cheesecake in an 8.5 inch pan so either an 8 inch or 9 inch will work best. the sides of this pan were also 2.75 inches high. i didn’t use a springform pan, but i would recommend it if you have one, as this will make removing the cheesecake from the pan a lot easier.

• baking paper/parchment paper – when you’re baking the cheesecake, you’re going to need to line your pan all the way to the top so that all of the sides are covered, with a little bit hanging over. if you use a springform pan, i’d also recommend a double layer of the paper.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat oven and grease your cake pan, and then line it with baking paper/parchment paper. make sure you line all the way up to the top and that there is some paper hanging over so that you are able to lift the cheesecake out of the pan.

step two: in a bowl, add dark chocolate. melt this in the microwave in 30 second intervals, stirring in between every 30 seconds until all of the chocolate is melted (or use a double boiler to melt the chocolate). once all of the chocolate is melted, and it looks smooth and glossy, set the bowl aside so the chocolate can cool.

step three: in a large bowl, add cream cheese. using a big spoon or whisk or a hand mixer, beat cream cheese until it becomes smooth and soft.

step four: add granulated sugar to the cream cheese and use a whisk or hand mixer to beat the cream cheese and sugar together. keep mixing until the sugar and cream cheese are combined, and the mixture becomes smooth. if you feel the mixture between your fingers, it should be smooth and not grainy – this means that the sugar has dissolved.

step five: in a separate bowl, beat 4 large eggs. add this gradually to the cream cheese and sugar mixture – add it in 3 parts, making sure to whisk it into the mixture after each part. alternatively, you can add the whole egg one by one into the cream cheese mixture and whisk each one in separately. whisk until all of the egg is combined with the rest of the mixture.

step six: add the cooled chocolate that you melted before to the cheesecake batter and mix it in.

step seven: in another bowl, sift cocoa powder and cornstarch. then, add some of the cheesecake batter or add some of the heavy cream that we’re going to use for the cheesecake to the bowl. mix this with the cocoa powder and cornstarch. this will just help it combine with the batter and reduce any lumps later on.

step eight: add the flour, cornstarch and cream/batter mixture to the rest of the batter and mix it in. add in a pinch or two of salt.

step nine: then, pour the rest of the heavy cream in and mix into the cheesecake batter.

step ten: pour all of the batter into your lined cake pan. it should be thick and relatively smooth. tap the pan a few times to get rid of any air bubbles. bake for 25-30 minutes on the middle rack.

step eleven: when you remove the burnt basque cheesecake from the oven, the sides should be set, the middle should be jiggly and the top should be dark.

step twelve: place the cheesecake in the fridge for at least a few hours, but preferably overnight. this will help it set properly.

step thirteen: the next day, once your cheesecake is ready, remove from the fridge so that it can soften a little while you whip the cream. ideally, this chocolate burnt basque cheesecake should be slightly soft in the middle, and not too firm.

step fourteen: in a mixing bowl, add heavy cream, powdered sugar and vanilla. whip until the cream reaches medium peaks – this is when the cream is able to hold its shape but is still soft and not grainy. (the cream was actually over whipped here and unfortunately, i didn’t have any extra cream to fix it 🙁 it was still delicious though!)

step fifteen: add the cream on top of the chocolate basque cheesecake and spread out all over the top until a smooth, even layer is covering it.

step sixteen: top with strawberries, slice up, and let’s eat!

tips and notes

• if you plan to melt the chocolate in the microwave, make sure to melt in a microwave-safe bowl in 30 second intervals, stirring in between. when the chocolate is mostly melted and some parts look soft, remove the bowl from the microwave and keep stirring the chocolate until smooth and glossy. melting chocolate in the microwave without any breaks can make the chocolate burn so make sure keep taking it out and stirring.

• if you can, try to use high quality chocolate. this will be easier to melt and will blend in with the rest of the ingredients better. i did use dark chocolate for this as i prefer my desserts not to be too overly sweet. if you are worried about this, you can use semi sweet chocolate or a mix of milk and dark chocolate. alternatively, you can increase the sugar in the recipe. if you’d prefer to use all milk chocolate, i would recommend reducing some of the sugar in this recipe so that your chocolate basque cheesecake doesn’t turn out too sweet.

• try to use room temperature ingredients. leave your cream cheese, heavy cream and eggs out of the fridge and let them come to room temperature before using. room temperature ingredients will be easier to mix together, resulting in a smoother cheesecake batter. it also means that your batter won’t be too cold when you put in the oven.

• try not to over mix the batter. over mixing your cheesecake batter can incorporate too much air in the batter. this is why i prefer to use a whisk over a hand mixer. if you would prefer to use a hand mixer, try to mix on a lower speed for a longer time instead of mixing it quickly at a high speed.

• grease your pan well. grease the base and sides of your cake pan with butter, then add your baking paper/parchment paper to the pan. make sure the paper covers all sides and hangs slightly over the top. i would recommend using a springform pan, with two layers of parchment paper, if you have one, as this will make it easier to remove the cheesecake from the pan once it’s done. i didn’t use a springform pan, so removing the cheesecake from my cake pan was a bit of a task!

• bake at a high temperature. the signature burnt, caramelised top and smooth middle of a burnt basque cheesecake is achieved by baking at high temperatures for less time, so don’t stress if the top of your cheesecake looks really dark! if you would prefer the middle of your cheesecake to be a bit more done, and the top to be less dark, you can just reduce the temperature a little and bake for slightly longer.

• try not to over bake! for me, the best part about this chocolate basque cheesecake is that soft, silky middle. you’ll need to remove the cheesecake from the oven while it’s still jiggly in the center. the edges should be set and the middle should be soft and look quite underdone. this will then set up nicely in the fridge.

• make sure to give your chocolate basque cheesecake enough time to set in the fridge! i would recommend putting this in the fridge for at least 4 hours, but preferably overnight. if you take it out too quickly, it might still be too soft to cut up. i chilled the cheesecake in the fridge overnight, then let it rest on the counter for about 10 minutes so it could soften a little before serving. this gave me a deliciously soft and creamy cheesecake that was still set enough to slice up.

• i baked this chocolate burnt basque cheesecake in a 8.5 inch round cake pan, with sides that are about 2.75 inches high. if you’d like to make this cheesecake in a smaller pan, like a 6 inch pan, then just divide the recipe in half.

• when pouring your cheesecake batter into the pan, make sure you don’t fill it all way to the top, as there needs to be enough space for the cheesecake to rise or it can spill over.

frequently asked questions

1. do i have to use dark chocolate in this chocolate basque cheesecake recipe?

   – i decided to make a dark chocolate basque cheesecake, just because i prefer my desserts to be less sweet. you absolutely don’t have to use this. you can use milk chocolate, a mix of milk and dark chocolate or semi sweet chocolate. just make sure to adjust the sugar in the recipe accordingly so that cheesecake isn’t too sweet.

2. what’s the difference between basque cheesecake and normal cheesecake?

   – the main difference between basque cheesecake and normal cheesecake is that burnt basque cheesecake is crustless, with a dark, caramelised top and a softer, creamier middle than a typical cheesecake. it’s usually baked at higher temperatures to achieve that signature burnt look.

3. can i make this chocolate basque cheesecake ahead of time?

   – yes, you can absolutely make this chocolate basque cheesecake a day or two in advance. just store it in the fridge and cover it in clingfil until you’re ready to serve. if you’re going to serve it with the whipped cream, i would recommend whipping the cream fresh on that day and topping the cheesecake with it before serving.

4. how do i know when the cheesecake is done?

   – you’ll know the cheesecake is done when the top of the cheesecake looks dark and burnt, the edges look set, and the center of the cheesecake jiggles when you gently shake the pan. remember that baking times will vary depending on your oven, as well as the size and depth of your pan.

5. can i skip the whipped cream on top?

   – of course! the whipped cream is an extra, and it’s absolutely not necessary. i like it adding it as it gives a nice lightness and airiness to the rich and creamy cheesecake, but this chocolate basque cheesecake is delicious all on its own anyway.

6. do i have to use cornstarch for this chocolate basque cheesecake recipe?

   – the cornstarch in this recipe helps thicken and stabilise the cheesecake batter, resulting in a cheesecake that’s extra smooth and creamy and that sets well. you can also use flour instead of the cornstarch. some recipes also make it without any flour or cornstarch so feel free to omit it completely if you like – the texture just may turn out a little different, and it might be a little bit more difficult to set.

7. why won’t the top of my cheesecake darken?

   – if the top of your cheesecake isn’t darkening, this could be due to an oven that isn’t hot enough. it may be that the temperature of your oven is too low. make sure to preheat your oven 10-15 minutes before baking your cheesecake, and bake it on the middle rack. if you still find that the top won’t darken, feel free to increase the temperature a little towards the end.

8. how do i store this cheesecake?

   – you can store this chocolate basque cheesecake in the fridge for 4-5 days by wrapping it with plastic wrap or just by storing in an airtight container.

9. can i freeze any leftover cheesecake?

   – yes, you can! just make sure to wrap any leftovers tightly with plastic wrap or keep them in an airtight container in the freezer. make sure to thaw overnight in the fridge before serving.

recipe