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Burnt Chocolate Basque Cheesecake (Fudgy Center)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

This Burnt Chocolate Basque Cheesecake is a rich, creamy dessert with a deep chocolate flavor enhanced by a perfectly burnt top that adds complexity and a slightly caramelized bitterness. Featuring a luscious combination of unsweetened chocolate and cocoa powder, this no-crust cheesecake is baked at a high temperature to achieve its signature burnt exterior and silky, jiggly center.

Ingredients

Scale

Chocolate and Cream Mixture

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

Cheesecake Base

  • 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 Oven: Preheat your oven to 430°F (220°C) and allow it to heat for 30 minutes to ensure it reaches the desired high temperature for proper cheesecake baking and caramelization.
  2. Prepare the Pan: Line an 8-inch round springform pan (3 inches deep) with two pieces of parchment paper, making sure you leave a 2-inch overhang folded down over the edges to help with lifting the cake later.
  3. Melt Chocolate: Place the chopped unsweetened chocolate in a large heatproof bowl. Heat the whipping cream on the stovetop over medium-low heat until it just begins to boil, then pour it over the chocolate. Let it sit for 3 minutes before whisking until smooth and fully melted. Allow this chocolate mixture to cool slightly.
  4. Mix Cream Cheese Base: 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 thoroughly.
  5. Add Eggs: Add the eggs one at a time to the cream cheese mixture, incorporating each fully before adding the next. Scrape down the bowl and continue mixing until the batter is lump-free.
  6. Combine with Chocolate: Pour in the slightly cooled melted chocolate mixture and mix on low speed until evenly combined.
  7. Add Dry Ingredients: Sift the Dutch-process cocoa powder and all-purpose flour into the batter. Mix just until fully incorporated, avoiding overmixing. Scrape down the bowl to ensure there are no streaks remaining.
  8. Bake: Carefully pour the batter into the prepared springform pan. Bake in the preheated oven for 35 to 40 minutes. The top should develop a deep dark brown color (burnt appearance), and the center will still be very jiggly and look slightly unset.
  9. Cool Down: Remove the cheesecake from the oven and cool it in the pan on a wire rack for 1 hour to set gradually.
  10. Chill: After cooling, refrigerate the cheesecake to chill completely and firm up further, at least 4 hours or overnight for best texture.
  11. Serve: Remove the cheesecake from the springform pan, gently peel off the parchment paper, and serve the cheesecake at room temperature to maximize creaminess and flavor.

Notes

  • Make sure the oven is fully preheated to the high temperature before baking to achieve the characteristic burnt top and creamy center.
  • The cheesecake is meant to be jiggly in the center right out of the oven; this ensures an ultra creamy texture after cooling.
  • Lining the pan with parchment paper with an overhang makes it easy to lift out the cheesecake without damaging the delicate edges.
  • Using Dutch-process cocoa powder adds a deep chocolate flavor with reduced acidity compared to natural cocoa.
  • For best results, chill the cheesecake overnight before serving; let it come to room temperature just before enjoying.

Find it online: https://recipes.mbeams.com/burnt-chocolate-basque-cheesecake-fudgy-center/