Chocolate Basque Cheesecake

This Chocolate Basque Cheesecake is rich, creamy, and deeply chocolatey, featuring a signature burnt exterior with a soft mousse style center. Made with cocoa powder and melted chocolate baked into the cheesecake, then finished with a chocolate topping to really amp up the flavors.

This tangy Chocolate Cheesecake is a great dessert for special occasions, but this New York Cheesecake is a classic for good reason. Though classic Basque Cheesecake is also beloved by people everywhere. A touch of fresh raspberries add tang to this Custard Cheesecake.

Ingredients and substitutions for Chocolate Basque Cheesecake

• Cream cheese: Room temperature full-fat cream cheese is the key ingredient so it’s not recommended to replace with low fat versions.
• Mascarpone: Mascarpone has almost double the fat versus cream cheese so this helps give our cheesecake it’s light texture which gives the interior a mousse like texture. If you cannot source mascarpone, simply replace with cream cheese in equal measure.
• Sugar: Superfine or caster sugar is best here because it dissolves into the cream cheese best during whipping. You could half and half the sugar with raw sugar or light brown sugar and caster sugar, as I do not recommend substituting a completely different type of sugar in this cheesecake.
• Salt: Sea or kosher salt  is used because it balances out the sweet, whilst additionally adding a depth of flavor.
• Eggs: As well as adding structure to the pudding, the eggs will bind everything together so are essential.
• Cream: Heavy cream is used here to help thicken and smooth out the cheesecake batter, additionally it helps to give our cake it’s smooth texture.
• Flour: Though only a little flour is needed it, however, this helps to set your cheesecake, and you could substitute with cornstarch to make this gluten free.
• Cocoa Powder: For a truly chocolate packed flavor it’s best to use a high quality cocoa powder.
• Chocolate: Melted chocolate block was used here as it’s higher quality than baking chocolate and adds a perfect flavor. You could replace with milk chocolate for a sweeter flavor to the cake.

See recipe card for quantities.

How to make Chocolate Basque Cheesecake:

Step 1: Prep your cake tin: Line with three sheets of parchment paper ensuring the paper comes outside the tin at least 2 inches.

Step 2: Whip: Toss cream cheese, mascarpone and sugar into a bowl and beat until smooth, adding the salt once combined.

Step 3: Add and repeat: 1 egg and beat on medium until combined, repeat with each egg until smooth.

Step 4: Pour and sift: Pour in the heavy cream and whip, sieving over the cocoa powder and flour and folding to combine.

Step 5: Chocolate: Stir the melted chocolate into the cheesecake batter until it’s fully combined.

Step 6: Bake: Pour the batter into your cake tin and smooth out on top. Bake until truly golden, approximately 50 minutes.

Step 7: Cool and choc: Remove and let the cake cool for at least 3 hours. Stir the topping together and spread over the top evenly.

Step 8: Serve up: Slice with a warm knife, serve and enjoy!

More chocolate desserts you'll enjoy

Chocolate Pudding Pie

Oreo Cheesecake Brownies

Chocolate Pavlova

Chocolate Basque Cheesecake

Sylvie Taylor

This easy Chocolate Basque Cheesecake puts a chocolate twist on the popular burnt cheesecake. Baked until beautifully caramelized on the outside and topped with extra chocolate, this no-crust cheesecake is both elegant and surprisingly easy to make at home.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Chilling time 3 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Servings 12

Calories 446 kcal

Ingredients

  

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Cheesecake

• 445 grams / 15.7 ounces cream cheese room temperature see note
• 250 grams / 8.8 ounces mascarpone
• 225 grams / 1 cup + 2 tablespoons superfine/caster sugar
• ¼ teaspoon sea salt
• 165 grams / 3 large eggs room temperature
• 340 grams / 1 ½ cups heavy cream
• 100 grams / 3.5 ounces chocolate melted
• 20 grams / 2 tablespoons plain flour
• 14 grams / 2 tablespoons cocoa powder

Topping

• 75 grams / 2.65 ounces chocolate melted
• 20 grams / 1 ½ tablespoons butter cubed

Instructions

 

Chocolate Cheesecake

• Preheat the oven to 200C/400F and line a 20 cm or 8 inch round springform cake tin with two layers of greaseproof paper ensuring the paper comes outside the tin at least 4 cm or 2 inches.
• Place the chocolate over a simmering water or place in the microwave and melt, stirring intermittently until smooth. Set aside.
• Place the cream cheese and sugar into a bowl and beat on low until well combined and smooth, approximately 3 minutes.
• Add the salt and beat until just combined.
• Add 1 egg and beat on medium speed until combined, approximately 30 seconds.
• Repeat with each egg and combining and mixing until the batter is smooth.
• Pour in the heavy cream and beat on medium until smooth and combined, approximately 3 minutes.
• Add in the melted cooled chocolate and stir to incorporate.
• Sift in the flour and cocoa powder and fold through until smooth and fully incorporated and no dry portions are on the sides of the bowl.
• Pour the batter into your prepared cake tin and smooth out on top, jiggling to get into every nook of your cake tin.
• Place in the oven and bake until truly golden brown and still quite jiggly, approximately 1 hour.
• Remove and allow to cool to room temperature.
• Refrigerate the cake for at least 3 hours.

Topping

• Stir the melted chocolate and butter together until smooth.
• Spoon on top of the cake and spread out evenly.
• Slice with a warm knife, plate up and serve.
• Enjoy!

Notes

• Cream cheese: Room temperature full-fat cream cheese is the key ingredient so it’s not recommended to replace with low fat versions.The quantity of cream cheese here is 1 larger of 280 and 1 smaller packet of 165 grams. You could replace the mascarpone with full fat cream cheese, if you prefer.
• Mascarpone: Mascarpone has almost double the fat versus cream cheese so this helps give our cheesecake it’s light texture which gives the interior a mousse like texture. If you cannot source mascarpone, simply replace with cream cheese in equal measure.
• Heavy Cream: Fluffy whipped heavy cream helps bind the cream cheese, mascarpone and eggs to create the perfect texture.
• Cocoa Powder: For a truly chocolate packed flavor it’s best to use a high quality cocoa powder.
• Chocolate: Melted chocolate block was used here as it’s higher quality than baking chocolate and adds a perfect flavor. You could replace with milk chocolate for a sweeter flavor to the cake.
• Hand or stand mixer: To whip the cake to create a smooth batter, though this can be done by hand.
• Cake tin: A round springform cake pan helps you get the cooled cake out easily before peeling those layers of greaseproof paper.

Recipe by Roamingtaste

Nutrition

Calories: 446kcal

Keyword cheesecake, chocolate

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