Chocolate Basque Cheesecake
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Chocolate Basque Cheesecake is a rich, decadent chocolate cheesecake with a creamy, melt-in-your-mouth middle. It is the perfect dessert for chocolate lovers!
This Chocolate Basque Cheesecake has everything you want in a chocolate dessert. It is a perfectly rich and creamy dessert that just melts in your mouth! I am confident that after one slice, you will be smitten with this cheesecake.
Basque Cheesecake Origin
Basque cheesecake is an iconic baked cheesecake that came from San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe. It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
Ingredients You Need
- Cream cheese. It is the key to the rich cheesecake batter. Don’t try swapping it with the low-fat version.
- Castor sugar. Caster or superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.
- Vanilla. Use vanilla extract or bean paste.
- Eggs. They add a luscious, creamy texture to the cheesecake.
- Dark chocolate. Use good quality bittersweet chocolate for a rich taste and creamy texture. I used couverture chocolate with 70% cocoa content.
- Cocoa powder. Cocoa powder adds another layer of chocolate flavor, while also giving the cake a little structure.
- Cornstarch. It gives the cheesecake some structure. You can also substitute cornstarch with cake flour.
- Heavy whipping cream. It softens and adds some moisture to the cheesecake.
Can I Use White or Milk Chocolate in This Cheesecake?
Yes, you can substitute the dark chocolate in this recipe with white or milk chocolate for a different flavor. However, I would reduce the amount of sugar used as they are much sweeter than dark chocolate. If using white chocolate, you will also need to substitute the cocoa powder with cornstarch.
Pan Size You Need
For this recipe, you will need a 6×3-inch/15×7.5 cm round cake pan. The baked cheesecake will rise above the cake pan rim. Therefore, it is important to use a cake pan with at least a tall rim.
You can multiply the recipe by 2 to accommodate an 8×3-inch/20×7.5 cm round cake pan. You may need to adjust the baking time if using larger pan sizes. Since I have never tried it, I am not sure how long you will need to bake.
Pro Tips For Making Basque Burnt Cheesecake
- Use good quality chocolate. The quality of your chocolate will shine through as it is a main flavor component. For a really rich chocolate flavor, go with bittersweet chocolate with over 70% cocoa content. In addition, use couverture chocolate to get that creamy consistency in the middle.
- Use room temperature ingredients. So that the ingredients blend easily.
- Sift the dry ingredients. If you want the cheesecake to be nice and smooth, it helps to sift the cornstarch and cocoa powder into the batter instead of just dumping it in.
- Don’t overmix the batter. If the ingredients are mixed too long or at too high a speed, the cheesecake batter will rise higher, sometimes unevenly, and then collapse, which creates some cracks. In general, you want to mix in each ingredient until just incorporated.
- Strain the batter. If your batter is lumpy, you can strain it to make it smooth.
- Keep an eye on when baking the cheesecake. Keep a close eye on the cheesecake during the last 5 minutes of baking to be sure that the top reaches your desired level of golden color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Or if it’s not dark enough, switch the oven to broil the cheesecake ever-so-briefly once the center is cooked to your liking.
How to Serve
The cheesecake will look jiggly when you remove it from the oven. Let it cool completely at room temperature. It will continue to slowly cook and solidify with the residual heat. Refrigerate the cheesecake to let it set further.
Take out the cheesecake from the fridge for 30 minutes before serving if you want a soft, gooey filling. Or you can serve it cold for a firm filling.
Chocolate Basque Cheesecake can be enjoyed plain, but I like to serve this cheesecake with whipped cream and fresh berries or jam with a burst of sweet and tangy flavor. The intensity and silkiness of chocolate serve as a stark contrast to the fresh and refreshing taste of fruit and together, they’re a marriage made in heaven.
Basque Cheesecake Variants
- Vanilla Basque Burnt Cheesecake
- Lemon Blueberry Basque Cheesecake
- Matcha Basque Cheesecake
- Brownie Basque Cheesecake
- Brulee Basque Cheesecake
More Chocolate Desserts
- Chocolate Madeleines
- Chocolate Stroopwafels
- Baileys Chocolate Mousse
- Flourless Chocolate Cake (Gluten-Free, Dairy-Free)
- Double Chocolate Sable Cookies
Ingredients
- 13.5 oz (380 gr) cream cheese, softened
- 1/2 cup (100 gr) castor sugar
- 1/2 tsp vanilla paste/extract
- 3 eggs
- 5.3 oz (150 gr) dark chocolate, melted
- 1 tbsp (6 gr) cocoa powder
- 1 tbsp (7 gr) cornstarch
- 5/6 cup (200 ml) heavy whipping cream
Instructions
- Preheat oven to 445℉/230℃. Line a 6-inch/15 cm round pan with a layer of parchment paper, making sure the parchment comes at least 2-inch/5cm above the top of the pan.
- In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.
- Add castor sugar and vanilla paste. Whisk until combined and smooth.
- Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
- Add melted chocolate and whisk gently until well incorporated
- Sift in cocoa powder and cornstarch. Whisk just until well combined.
- Add heavy whipping cream and whisk until well incorporated.
- Pour the batter into the prepared pan. If your batter is lumpy, you can strain the batter. Tap the pan a few times on the countertops to remove the air bubbles.
- Place the cheesecake in the preheated oven and lower the heat to 430℉/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
- Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.
I made your chocolate basque cheesecake and it was awesome. The inside was so creamy and the outside had a great crust. Thanks for the recipe. My boyfriend is from Spain and he was really missing the basque cheesecake from there. My oven runs a little cold so I added 6 extra minutes to the cooking time. I also left my ingredients out for an hour to bring them to room temp and it was so much easier to mix. Lastly I also baked two mini ramekins, which took around 12 min each.
Can I bake this in a 8 in spring form pan? What would I need to change in the recipe?
Hi Jessica,
For 8-inch spring form pan, you can double the ingredients in the recipe. Bake with the same temperature (upper and lower heating mode) until the top is golden brown. I am not quite sure about the baking time as I have never tried baking this recipe in an 8-inch pan.
Amazing, I took to a work function and it got great reviews
Muitooo bommm
Kalau pake loyang kotak 20x10x7 bisa nggk kak? Thankyou
Halo kak, bisa ya.
Delicious, simple yet amazing flavor
Is there a need to bake in a water bath?
No, you don’t want to bake this cheesecake in a water bath or the top will not brown properly.
Easy to do and so good. I used 72% Barry Chocolate and the is amazing. Lot of calories but so tasty that you feel satisfied with a small portion.
Doubled the amounts and baked for 33 mins in 24 cm diameter tin. Worked well. The batter tasted really well (good balance chocolate and sweetness). Yet to try the finished cake, though.
The best chocolate cheesecake I have ever had!