Chocolate Basque Cheesecake Recipe
A delicious 7 ingredient burnt Basque cheesecake recipe that is smooth, creamy, and intensely chocolatey
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Servings: 12 slices
Ingredients
- 600 g full-fat soft cream cheese (room temp)
- 175 g light brown/caster sugar
- 4 medium eggs
- 2 tsp vanilla bean extract
- 30 g cocoa powder
- 300 ml double cream (room temp)
- 175 g dark chocolate (melted & cooled)
Instructions
- Preheat the oven to 230ºc/210ºc fan and line a deep 8” cake tin with parchment paper
- I do one large piece for the base and sides and simply push it into the base and sides - the paper does not need to be perfect. You can use two pieces if you are worried
- You can add everything to a blender and mix, or you can mix separately - the order doesn't really matter
- Add the cream cheese to a bowl and loosen
- Pour in the dark chocolate and mix together
- Add the eggs and vanilla and mix again
- Sift in the cocoa powder and mix through
- Pour in the double cream and stir through
- Pour into the tin
- Bake for 35-40 minutes, until ‘burnt’ and very brown on top (will be dark in colour anyway due to chocolate content), and so there is still a considerable wobble in the middle
- Leave to cool in the tin for an hour
- Set in the fridge for 1-2 hours minimum to firm up slightly or overnight and serve
Notes
This Basque cheesecake is suitable for storage in the fridge for up to 3 days.
The cheesecake will also freeze perfectly – for 3+ months.
I use this 8" cake tin for my cheesecake