Chocolate Marble Basque Cheesecake
Last year I created one of the most viewed cakes on the blog, a Chocolate Basque Cheesecake! This cake was a variation of the Basque cheesecake that made a great buzz in the world. 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.
This year I decided to create another variation for this excellent cake – A Chocolate Marble 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.
♦ It’s recommended to eat the cake at room temperature the same day, but you can refrigerate it as well.
120g dark chocolate 70%, chopped
120g heavy whipping cream (1)
5g cocoa powder, sifted
100g heavy whipping cream (2)
800g cream cheese
200g granulated sugar
360g eggs (around 6 medium eggs)
30g all-purpose flour, sifted (or cornflour for gluten-free cake)
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 120g heavy cream (1) until warm (not simmering). Pour the hot cream over the melted chocolate, stir to make a smooth ganache, add cocoa powder and stir. Set aside to cool.
4. In a large bowl, whip 100g heavy cream (2), 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 flour, mix until mixture is smooth and well incorporated.
7. In a medium bowl mix chocolate ganache and third of the cheesecake batter.
8. Pour the batters alternately into prepared cake pan. Swirl both batters together, I like to use Chopsticks. Bake for about 40-50 minutes, depending on the desired texture. Bake until top is browned yet center is still jiggly.
9. Remove from oven, cool to room temperature and dig in.
*You can refrigerate the cake, it will be amazing as well, less runny but still wonderful.