The best Chocolate Basque Cheesecake

Chocolate Basque CheesecakeOne day we woke up to a buzz, a Basque Cheesecake! I’m sure you too saw it in the middle of last year everywhere. It came up in almost every recipe site, sometimes with slight changes but in the end it’s the same recipe. Rich cream cheese (lots of it), heavy cream, eggs, sugar and flour. Few ingredients, lots of calories and insane texture.

Chocolate Basque CheesecakeThe Basque cheesecake that comes from the LA VINA bar in San Sebastián (In the Basque country) is also called the Burnt Cheesecake, as the cake is baked on a high heat and it looks “burnt”. The texture of the cake is creamy in the middle, firmer cheesecake texture on the exterior, depending on the baking time. 

Chocolate Basque CheesecakeSo are you ready for the next thing? Basque Chocolate Cheesecake! What’s better than a Basque Cheesecake? A Chocolate Basque Cheesecake. the chocolate gives the cake a slight sweetness and breaks the sourness of the cheese. Thanks to chocolate, it is possible to slightly reduce the amount of cream and the amount of sugar. The result is amazing!

Chocolate Basque CheesecakeSome tips before we start
♠ Use ingredients at room temperature.
♥ The cake’s texutre depends on baking time. If you prefer a silky custard and not creamy firm texture bake it less.
♦ Enjoy the cake at room temperature the same day, don’t chill it in the fridge.

Chocolate Basque CheesecakeChocolate Basque cheesecake
Round cake pan 22 cm (standard height), or 20 cm (deep, around 9 cm height)

Ingredients
220 g dark chocolate 70%, chopped
220 g heavy cream
800 g cream cheese 
200 g granulated sugar
360 g eggs (around 6 medium eggs)
25 g all-purpose flour, sifted (or cornflour for gluten free cake)
10 g cocoa powder, sifted

Preparation
1. Preheat the oven to 220 degrees Celsius. Line cake pan with parchment paper, allowing paper to extend about 4 cm above cake pan rim.
2. Melt the chocolate in a double boiler or the microwave.
3. Heat the heavy cream until warm (not simmering). Pour the hot cream over the  melted chocolate, stir to make a smooth ganache. Set aside to cool.
4. In a large bowl, whip cream cheese and sugar until the cheese softens.
5. Add eggs one at a time, ensuring each egg is incorporated before adding the next.
6. Add the chocolate ganache, cocoa powder and flour, mix until mixture is smooth and well incorporated.
7. Pour mixture into prepared cake pan. Bake for about 40-50 minutes, depending on the desired texture. Bake until top is browned yet center is still jiggly.
8. Remove from oven, cool to room temperature and dig in.
Chocolate Basque CheesecakeBon-Appétit
Sharon

Comments

  • 03 March 2021
    Ashleigh

    OMG …. This cake looks divine 🙏
    Thank you Sharon for this amazing recipe
    I’m sure I’ll bake this cake for the weekend. We really like the idea of ​​combining cheesecake and chocolate.
    Have a great day 💫🎼
    Ashleigh

    reply
  • 03 March 2021
    Sanjana Naik

    Any replacement of egg?

    reply
  • 03 March 2021

    Hi Sharon
    Question about the storage, from your post I gather it must be eaten at room temperature but do you store it in the fridge if any left over?
    I can’t wait to make it, thank you

    reply
      • 03 March 2021
        Neda

        Thanks 🙏

        reply
  • 03 March 2021

    It looks so delicious, going to try it over the weekend.
    I have a question.
    What if you just want a normal basque cheesecake? Just minus away the chocolates or do we need to adjust the recipe ?

    reply
  • 16 April 2021
    Ogitheyogi

    Hi Sharon,

    Quick question why do you think you need to add flour or cornstarch? Just wondering what your philosophy on this is. I just tested a chocolate basque cheesecake recipe need to try yours next! Also have you made yours in a shallower larger pan?

    Thank you!

    reply

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