The best Chocolate Basque Cheesecake
One 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.
The 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.
So 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!
Some 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.
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
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.