Name: Burnt Chocolate Basque Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 6 oz Unsweetened Chocolate, chopped; 1 1/3 cups Whipping Cream; 24 oz Cream Cheese; 2/3 cup White Sugar; 1/2 cup Brown Sugar, packed; 1 tsp Vanilla Bean Paste; 1/2 tsp Kosher Salt; 4 Eggs; 3 tbsp Dutch-process Cocoa Powder; 3 tbsp All Purpose Flour

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If you’re on the lookout for a decadent dessert that combines deep, intense flavors with a luscious texture, the Burnt Chocolate Basque Cheesecake is your new best friend. This stunning cheesecake boasts a perfectly caramelized top with the richness of bittersweet chocolate woven into every silky bite. It’s the ideal treat for chocoholics craving something bold yet tender, with an unforgettable burnt finish that sets it apart from your typical cheesecake. Once you try this Burnt Chocolate Basque Cheesecake, you’ll wonder how you ever lived without it.

Burnt Chocolate Basque Cheesecake - Recipe Image

Ingredients You’ll Need

Every ingredient in this Burnt Chocolate Basque Cheesecake works like magic to create a harmonious balance between creamy, rich, and slightly smoky notes. The simplicity of the components belies the luxurious feel they collectively deliver to the palate.

6 oz Unsweetened Chocolate chopped: Provides that pure, intense chocolate flavor essential to the cheesecake’s depth.
1 1/3 cups Whipping Cream: Adds luscious creaminess and helps deliver a melt-in-your-mouth texture.
24 oz Cream Cheese: The silky base of the cheesecake, giving it its signature tang and smoothness.
2/3 cup White Sugar: Balances the bitterness of the chocolate with subtle sweetness.
1/2 cup Brown Sugar packed: Introduces caramel undertones that enhance the burnt crust.
1 tsp Vanilla Bean Paste: Elevates the flavor with fragrant, natural vanilla notes.
1/2 tsp Kosher Salt: Accentuates sweetness and deepens the chocolate flavor.
4 Eggs: Bring structure and richness to the cheesecake while keeping it tender.
3 tbsp Dutch-process Cocoa Powder: Intensifies chocolate flavor and adds a velvety darkness.
3 tbsp All Purpose Flour: Gives just the right amount of stability without weighing down the batter.

How to Make Burnt Chocolate Basque Cheesecake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to a hot 430°F to ensure it’s ready for the cheesecake’s quick, intense bake. Meanwhile, line an 8-inch springform pan with two pieces of parchment paper, making sure to leave the edges long enough to fold down over the sides. This lining is crucial—it prevents sticking and helps you achieve that dramatic burnt crust.

Step 2: Melt the Chocolate with Cream

Pop the chopped unsweetened chocolate into a large heatproof bowl. Warm the whipping cream in a saucepan over medium-low heat until it just reaches a boil, then pour it straight onto the chocolate. After letting it sit for three minutes, whisk it gently until the mixture is smooth and glossy. This is your silky chocolate base that will bring richness to the cheesecake.

Step 3: Blend the Cheesecake Batter

Using a stand mixer fitted with a paddle attachment, beat the cream cheese, white sugar, brown sugar, vanilla bean paste, and salt at medium speed until creamy and smooth. Make sure to scrape down the bowl to keep everything well combined. Add the eggs one at a time, blending fully after each addition to create a smooth, lump-free batter.

Step 4: Incorporate Chocolate and Dry Ingredients

Pour the melted chocolate mixture into your cream cheese batter and mix gently on low until fully combined. To avoid streaks, sift in the dutch-process cocoa powder and all-purpose flour, then mix until just incorporated. Scrape down the sides again for a uniform, rich batter ready for baking.

Step 5: Bake the Cheesecake

Carefully pour the batter into your prepared pan and slide it into the hot oven. Bake for 35 to 40 minutes until the top develops a beautifully dark brown color and the center jiggles slightly—it should look a bit underdone. This intentional jiggle guarantees a creamy interior with a delectably burnt exterior.

Step 6: Cool Before Serving

Once baked, cool the cheesecake in the pan on a wire rack for an hour to let it set gently. Then, chill it in the refrigerator until completely cold. When ready to serve, remove from the pan and peel off the parchment paper. This cheesecake shines best served at room temperature, where its flavors bloom fully.

How to Serve Burnt Chocolate Basque Cheesecake

Garnishes

This Burnt Chocolate Basque Cheesecake is enchanting on its own, but a few thoughtful garnishes can elevate it further. A simple dusting of cocoa powder or a sprinkle of flaky sea salt across the top complements the burnt chocolate notes brilliantly. For added freshness, serve with a handful of fresh raspberries or a dollop of lightly whipped cream to balance the richness.

Side Dishes

When it comes to pairing, consider a cup of rich espresso or a glass of robust red wine such as a Cabernet Sauvignon or Malbec. The bold flavors of these beverages harmonize with the cheesecake’s profound chocolate depth, making every bite a little celebration.

Creative Ways to Present

For a wow factor, slice the cheesecake into rustic wedges and plate each with a drizzle of salted caramel sauce or a scattering of toasted nuts. Adding edible flowers or fresh mint leaves gives a fresh contrast to the burnt tones. If you want to impress guests, serve the cheesecake with a side of chocolate sorbet or vanilla bean ice cream for textural contrast and temperature play.

Make Ahead and Storage

Storing Leftovers

Leftover Burnt Chocolate Basque Cheesecake keeps beautifully sealed in the fridge for up to four days. Make sure to wrap it tightly in plastic wrap or store in an airtight container to preserve its moist, creamy texture and prevent it from picking up fridge odors.

Freezing

This cheesecake freezes well, which is perfect for preparing dessert ahead. Wrap it securely in plastic wrap and then in aluminum foil, or place slices in a freezer-safe container. It should be good for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Unlike some cheesecakes, the Burnt Chocolate Basque Cheesecake tastes fantastic at room temperature. If you prefer, you can bring slices to room temperature by resting them outside the fridge for about 30 minutes. Avoid reheating in a microwave as it may alter the texture.

FAQs

What makes a Burnt Chocolate Basque Cheesecake different from a regular cheesecake?

The standout feature is its burnt exterior that adds a smoky, caramelized flavor while preserving an ultra-creamy and soft interior. The addition of unsweetened chocolate and cocoa elevates its chocolate intensity beyond a traditional cheesecake.

Can I use milk chocolate instead of unsweetened chocolate?

It’s best to stick with unsweetened chocolate to achieve the deep, bittersweet flavor signature to this cheesecake. Milk chocolate would make it too sweet and alter the intended balance.

Why does the Burnt Chocolate Basque Cheesecake have a jiggly center after baking?

The center will be jiggly because the cheesecake is intentionally slightly underbaked to create a custardy, luscious texture inside, contrasting with the deeply caramelized top.

Do I need a springform pan for this recipe?

A springform pan is recommended because it allows you to remove the cheesecake easily without disturbing its delicate, creamy sides. The parchment lining also helps prevent sticking.

Can I make this cheesecake without a stand mixer?

Yes! You can use a hand mixer or even whisk by hand, but make sure to beat the ingredients well to ensure the batter is smooth and free of lumps for the best texture.

Final Thoughts

I honestly can’t recommend the Burnt Chocolate Basque Cheesecake enough. It’s a bold, beautiful, and utterly delicious twist on classic cheesecake that’s perfect for any occasion—whether an intimate dinner or a festive celebration. Once you make it, this cheesecake will quickly become your go-to for when you want to impress with minimal effort but maximum flavor. Give yourself the gift of this rich, velvety dessert and watch smiles light up around the table.