Print

Burnt Chocolate Basque Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 51 reviews

This Burnt Chocolate Basque Cheesecake is a decadent twist on the classic Basque cheesecake, featuring a luscious blend of rich unsweetened chocolate and creamy cream cheese. Its signature deeply caramelized top and ultra-creamy, jiggly center create a perfect contrast of textures and flavors, making it an irresistible dessert for chocolate lovers.

Ingredients

Scale

Chocolate Mixture

  • 6 oz Unsweetened Chocolate, chopped
  • 1 1/3 cups Whipping Cream

Cheesecake Batter

  • 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

Instructions

  1. Preheat the Oven: Preheat your oven to 430°F (220°C) and allow it to heat for at least 30 minutes to ensure it reaches the right temperature for the perfect burnt top.
  2. Prepare the Pan: Line an 8-inch round springform pan (3 inches deep) with two pieces of parchment paper, allowing a 2-inch overhang folded down over the sides to easily lift the cheesecake later.
  3. Melt the Chocolate: Place the chopped unsweetened chocolate in a large heatproof bowl. Heat the whipping cream in a small saucepan over medium-low heat just until it reaches a boil. Immediately pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes, then whisk until smooth and all chocolate has melted. Allow the mixture to cool slightly.
  4. Make the Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the cream cheese, white sugar, brown sugar, vanilla bean paste, and kosher salt on medium speed until smooth. Scrape down the bowl to ensure even mixing.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the bowl again and continue beating until the batter is smooth and lump-free.
  6. Incorporate Chocolate and Dry Ingredients: Pour the melted chocolate mixture into the batter and mix on low speed until just combined. Sift in the Dutch-process cocoa powder and all-purpose flour, then mix gently until no streaks remain. Scrape down the bowl to ensure thorough incorporation.
  7. Bake the Cheesecake: Carefully pour the batter into the prepared springform pan. Bake in the preheated oven for 35-40 minutes until the top is deeply darkened and burnt-looking, while the center remains very jiggly and unset.
  8. Cool the Cheesecake: Remove from the oven and let the cheesecake cool in the pan on a wire rack for 1 hour. Then, transfer it to the refrigerator to cool completely and set for several hours or overnight.
  9. Serve: Remove the cheesecake from the springform pan by lifting the parchment paper overhang. Peel away the parchment and serve the cheesecake at room temperature for the best texture and flavor.

Notes

  • Ensure the oven is fully preheated to 430°F to achieve the perfect burnt top characteristic of Basque-style cheesecakes.
  • Use two layers of parchment paper with a generous overhang to easily remove the cheesecake after baking and cooling.
  • The cheesecake center should remain very jiggly when taken out of the oven; it will set further during cooling and refrigeration.
  • Allow the cheesecake to come to room temperature before serving to enjoy its creamy texture and flavor.
  • This cheesecake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://yumfoodusa.com/burnt-chocolate-basque-cheesecake/