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Burnt Chocolate Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 50 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours (including cooling and chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This Burnt Chocolate Basque Cheesecake offers a rich and decadent twist on the classic Basque cheesecake by incorporating dark, unsweetened chocolate and a burnt top that delivers deep, caramelized flavors. Featuring a creamy, jiggly center with a slightly bitter chocolate crust, this indulgent dessert is perfect for chocolate lovers seeking a sophisticated and luscious cheesecake.

Ingredients

Scale

Chocolate Cream Mixture

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

Cheesecake Batter

  • 24 oz Cream Cheese, softened
  • 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) for at least 30 minutes to ensure it is sufficiently hot when baking the cheesecake, which is key for achieving the deeply caramelized top.
  2. Prepare the Pan: Line an 8-inch round springform pan (3 inches deep) with two sheets of parchment paper. Leave a 2-inch overhang and fold it down over the sides to prevent sticking and help with easy removal.
  3. Melt the Chocolate with Cream: Place the chopped unsweetened chocolate in a large heatproof bowl. Heat the whipping cream in a small saucepan over medium-low heat just until boiling, then pour it over the chocolate. Let it sit for 3 minutes, then whisk until smooth and fully melted. Allow this chocolate ganache to cool slightly.
  4. Make the Cheesecake Batter: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese, white sugar, brown sugar, vanilla bean paste, and kosher salt on medium speed until smooth. Scrape down the bowl. Add the eggs one at a time, mixing until fully incorporated after each addition. Scrape the bowl again, then add the cooled chocolate ganache and beat on low speed until combined without overmixing.
  5. Add Dry Ingredients: Sift the Dutch-process cocoa powder and all-purpose flour over the batter. Mix gently until fully incorporated. Scrape the bowl thoroughly to remove any streaks or lumps.
  6. Bake the Cheesecake: Pour the batter carefully into the prepared pan. Bake for 35-40 minutes in the preheated oven until the top is dark brown and burnt looking, while the center remains very jiggly and looks slightly unset.
  7. Cool the Cheesecake: Remove the cheesecake from the oven and place it on a wire rack. Let it cool in the pan for 1 hour at room temperature to settle before refrigerating.
  8. Chill: Transfer the cheesecake to the refrigerator and chill for several hours or overnight until fully set and cold.
  9. Serve: Remove the cheesecake from the springform pan, peel away the parchment paper from the sides, and slice to serve. The burnt top adds a complex flavor contrast to the creamy interior.

Notes

  • Ensure the oven is fully preheated to a high temperature to achieve the characteristic burnt top of a Basque cheesecake.
  • Do not overbake; the center should remain very jiggly when you remove it from the oven to retain its creamy texture.
  • Use high-quality unsweetened chocolate for the best depth of flavor.
  • If you don’t have vanilla bean paste, you can substitute with pure vanilla extract.
  • Allow the cheesecake to cool fully and chill before slicing to get clean slices.
  • This cheesecake is best served cold or at room temperature.

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