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 texture 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 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
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.
Bon-AppétitSharon
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
Paris Chez Sharon
Thank you so much!!
Sanjana Naik
Any replacement of egg?
Paris Chez Sharon
Hey 🙂 Not in this cake.
Neda
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
Paris Chez Sharon
Hey Neda 🙂 You have to eat the cake very fresh. Yes you can store it in the fridge for 2 days, but it will be less soft and creamy.
Neda
Thanks 🙏
Howie
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 ?
Paris Chez Sharon
Thanks 🙂 I’ll soon publish a recipe 🙂
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!
Paris Chez Sharon
Hello, I don’t understand your question 🙂 It’s part of the recipe.
Laura Vogelsanga
I just made it! Waiting for it to cool down! It looks exactly like in your picture! I was so impressed with myself! 😍
Paris Chez Sharon
Wooow great!!
Pennie
I reduce the ingredient by half and using 6 inch round tray. How long should I bake? Same time?
Paris Chez Sharon
less, but I didn’t try it so I can’t tell, try and take it out when you feel it’s ready.
Kristy
Hi Sharon, thank you for sharing this recipe! I have one question, if I wish to add some boozy whiskey or rum to this recipe, how many should I add?
Paris Chez Sharon
Thank you 🙂 I didn’t try so I can’t tell as it can change the texture.
Iva
This looks amazing! I have a question on the baking time: does 40-50 minutes as stated in your recipe give you silky custard or creamy firm texture? Thank you in advance.
Paris Chez Sharon
With pleasure. It gives the correct texture 🙂
Ezra
Hi! Can’t wait to try this recipe. A question though.. Is it OK to add in a teaspoon of vanilla extract?
Paris Chez Sharon
You can but you won’t feel it 🙂
Michelle Berry
Hi, going to make this tomorrow and take it to a friends place for dessert. What would you serve it with? Raspberries, extra chocolate, ice cream? Any suggestions would be greatly appreciated. Thank you
Paris Chez Sharon
No need to add anything, it’s very rich 🙂
rebecca
Hello, can i freeze this?
Paris Chez Sharon
Hello, not recommending 🙂
Monique
Hi,It looks and smells amazing I just made it tonight for Christmas dinner 2 nights away – best way to store to last and taste as incredible as it looks?
Paris Chez Sharon
The best is to eat it fresh 🙂