Description
Chocolate Basque Cheesecake is a rich and indulgent dessert with a signature burnt top and a creamy, fudgy interior. Infused with dark chocolate, cocoa, and a hint of espresso, this cheesecake delivers deep, satisfying chocolate flavor in every bite. It’s the perfect dessert for special occasions or when you want to impress guests without complicated techniques.
Introduction
Unlike traditional cheesecakes, the Basque style is intentionally baked at a high temperature, creating a caramelized, almost burnt top while keeping the center luxuriously soft and creamy. The addition of chocolate and espresso powder elevates this dessert, making it a decadent treat that’s both elegant and approachable. Even novice bakers can achieve impressive results with this recipe.
Why You’ll Love This Recipe
- Decadently fudgy and creamy, with a deep chocolate flavor.
- Unique burnt top that adds complexity and visual appeal.
- Simple steps that deliver a bakery-quality cheesecake at home.
- Can be prepared ahead and chilled for convenience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, room temperature | 3 (8 oz) packages |
| Granulated sugar | 3/4 cup |
| Cocoa powder | 1 tablespoon |
| Espresso powder | 1 teaspoon |
| Dark chocolate, melted & cooled | 1 (7 oz) bar |
| Eggs, room temperature | 4 |
| Heavy cream, room temperature | 3/4 cup |
| Salt | 1/2 teaspoon |
| Flour | 2 tablespoons |
Instructions
1. Bring Ingredients to Room Temperature
Remove all chilled ingredients from the refrigerator and let them come to room temperature. This ensures a smooth, lump-free batter.
2. Prepare the Pan and Preheat Oven
- Preheat your oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper, making sure it extends up the sides for easy removal.
3. Combine Cream Cheese and Sugar
- In a large bowl, beat the cream cheese and granulated sugar together using an electric mixer until smooth and creamy.
4. Add Cocoa and Espresso
- Mix in the cocoa powder and espresso powder until fully incorporated.
5. Incorporate Chocolate and Eggs
- Whisk in the melted and slightly cooled dark chocolate.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6. Add Cream and Salt
- Mix in the heavy cream and salt until the batter is smooth and homogenous.
7. Sift and Fold in Flour
- Sift the flour over the batter and fold in gently. Avoid overmixing to prevent adding air, which can affect the cheesecake texture.
8. Bake the Cheesecake
- Pour the batter into the prepared springform pan.
- Bake for 35–40 minutes, or until the top is deeply browned and the center has a slight jiggle.
9. Optional Broiling
- For a more pronounced burnt top, broil the cheesecake for 1–2 minutes, keeping a close eye to avoid overburning.
10. Cool and Refrigerate
- Let the cheesecake cool completely at room temperature.
- Refrigerate for several hours or overnight to fully set the texture.
11. Serve
- Remove the cheesecake from the springform pan.
- Slice and serve as a decadent dessert.
Tips & Variations
- Chocolate Intensity: Use semi-sweet or bittersweet chocolate depending on your taste preference.
- Espresso Substitute: Replace espresso powder with strong brewed coffee for a milder flavor.
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Serving Suggestion: Dust with cocoa powder or serve with fresh berries for an elegant presentation.
Conclusion
Chocolate Basque Cheesecake is a show-stopping dessert with minimal fuss. Its fudgy interior, decadent chocolate flavor, and signature burnt top make it perfect for special occasions or anytime you want a rich, chocolatey treat that feels both rustic and luxurious.