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A slice of Chocolate cheesecake sits on a cake server above the remaining cheesecake.
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Chocolate Basque Cheesecake

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.
Course Dessert
Keyword cheesecake, chocolate
Prep Time 20 minutes
Cook Time 1 hour
Chilling time 3 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 446kcal
Author Sylvie Taylor

Ingredients

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