If there’s one dessert that feels both indulgent and effortlessly elegant, it’s the Chocolate Basque Cheesecake. Originating from the Basque region of Spain, this rustic beauty is known for its caramelized top, creamy interior, and slightly burnt edges. We’ve taken the classic version up a notch by adding rich chocolate, creating a decadent twist that’s impossible to resist.
Chocolate Basque Cheesecake Recipe
Ingredients
Here’s what we’ll need to prepare our decadent Chocolate Basque Cheesecake:
- 16 ounces (450 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240 ml) heavy cream
- 8 ounces (225 g) semi-sweet chocolate, melted and slightly cooled
- 2 tablespoons (16 g) all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Non-stick parchment paper, to line the pan
Instructions
Let’s dive into crafting our rich, creamy cheesecake with its signature caramelized top:
- Prepare Your Equipment:
Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper rises a couple of inches above the pan’s edges. This helps achieve the iconic uneven, rustic texture.
- Mix the Cream Cheese and Sugar:
Beat the cream cheese and sugar together in a large mixing bowl until the mixture is smooth and fluffy. Use a hand or stand mixer on medium speed for about 2 minutes.
- Incorporate the Eggs:
Add the eggs one at a time, blending each one entirely before adding the next. This ensures a smooth batter free of lumps.
- Introduce the Chocolate:
Slowly pour in the melted chocolate while continuously mixing. Ensure the chocolate is melted but not too hot to avoid scrambling the eggs.
- Add Cream, Vanilla, and Salt:
Gradually mix in the heavy cream, vanilla extract, and kosher salt. Blend until everything is fully combined and the batter is silky.
- Sift and Add Flour:
Sift the all-purpose flour over the batter and gently fold it in using a spatula. Avoid overmixing to maintain a light texture.
- Fill the Pan:
Pour the batter into the prepared springform pan. Smooth out the top with a spatula for even cooking.
- Bake the Cheesecake:
Place the cheesecake on the center rack of the oven and bake for 50-60 minutes. The cheesecake should develop a deep, golden-brown top with slightly burnt edges. The center will still jiggle but will firm up as it cools.
- Cool and Chill:
Remove the pan from the oven and let it cool at room temperature for about 2 hours. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to set completely.
Pro Tips for Success
| Step | Tip |
|---|---|
| Melting Chocolate | Melt chocolate using a double boiler or microwave in 30-second bursts. |
| Room-Temperature Ingredients | Ensure cream cheese and eggs are at room temperature for a smoother batter. |
| Parchment Paper Placement | Crinkle the parchment paper slightly for easier molding into the pan. |
Serving Suggestions
- A dusting of cocoa powder
- Fresh berries like raspberries or strawberries
- Whipped cream
Ingredients
This Chocolate Basque Cheesecake requires simple ingredients to create its luscious and velvety texture, with a slightly burnt, caramelized top. Below, we’ve listed everything you’ll need for the cheesecake and optional garnishes to elevate its flavor and presentation.
For The Cheesecake
Here is what we need to make the decadent Chocolate Basque Cheesecake:
- 1 lb (450g) cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240ml) heavy cream, at room temperature
- 5 oz (140g) semi-sweet chocolate, melted and slightly cooled
- 2 tbsp (16g) all-purpose flour, sifted
- 1/2 tsp salt
- 1 tsp pure vanilla extract
Tip: Ensure all ingredients are at room temperature for a smooth, lump-free batter.
Optional Toppings
While the Chocolate Basque Cheesecake shines on its own, pairing it with toppings adds an extra layer of indulgence. Here are some optional garnishes you can try:
- Fresh berries (strawberries, raspberries, or blueberries)
- Cocoa powder, lightly dusted
- Whipped cream, for added creaminess
- Chocolate shavings, for a touch of elegance
- Sea salt flakes, for a contrasting flavor burst
Tools And Equipment
To craft the perfect Chocolate Basque Cheesecake, having the right tools and equipment on hand is essential. These items ensure the process is smooth and that the final result has the cheesecake’s iconic creamy texture and caramelized top. Let’s take a look at the essentials:
Kitchen Tools You’ll Need:
- 8-inch or 9-inch springform pan: Preferably non-stick, to shape your cheesecake and easily release it after baking.
- Large mixing bowls: For combining wet and dry ingredients without spillage.
- Hand mixer or stand mixer: To blend the cream cheese and other ingredients into a smooth batter.
- Rubber spatula: Useful for scraping down bowl edges, ensuring even mixing.
- Whisk: Ideal for lightly whisking eggs or incorporating air into the batter.
- Fine mesh strainer or sifter: Helps sift flour for a lump-free batter.
- Parchment paper: To line the pan, preventing sticking while adding the signature crinkled edges.
- Kitchen scale: For accurate ingredient measurement, especially for chocolate and flour.
- Measuring cups and spoons: Essential for precise quantities, such as sugar and cream.
Baking Equipment:
- Oven: Preheated to the right temperature (consistent heating is crucial for this cheesecake’s caramelization).
- Baking sheet: Placed beneath the springform pan to catch any potential drips and make handling easier.
Additional Tools:
- Heatproof bowl: To melt the semi-sweet chocolate over a pot of simmering water or in the microwave.
- Offset spatula or knife: Handy for spreading the batter evenly in the pan.
- Cooling rack: Helps cool the cheesecake evenly, preventing condensation from forming under the pan.
Quick Tip:
Lining the edges and bottom of the springform pan with parchment paper not only prevents sticking but also creates the signature caramelized, rustic edge that’s a key feature of the Basque cheesecake.
Recommended Setup:
| Tool | Purpose |
|---|---|
| Springform pan | Shaping and easy release of the cheesecake |
| Hand mixer/Stand mixer | Achieving a smooth and lump-free batter |
| Parchment paper | Preventing sticking and helping achieve Basque-style crinkled edges |
| Baking sheet | Protecting the oven and easy handling |
| Kitchen scale | Ensuring accuracy in ingredient measurements |
Directions
Creating this Chocolate Basque Cheesecake is a straightforward process if we follow the steps carefully. From prepping the ingredients to serving up the final masterpiece, let’s break it down step-by-step.
Prep
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the edges are crinkled for a rustic look. Let the paper extend a couple of inches above the pan to catch the cheesecake as it rises.
- Allow all the main ingredients like cream cheese, eggs, and heavy cream to come to room temperature for easier mixing and a smooth batter.
- Melt the semi-sweet chocolate in a heatproof bowl using a microwave in 20-second intervals, stirring between each, or over a double boiler. Set the melted chocolate aside to cool slightly.
Make The Batter
- In a large mixing bowl, beat 2 cups of softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, using a hand mixer or stand mixer on medium speed.
- Incorporate 4 large eggs, one at a time, ensuring each is fully blended before adding the next. Add 1 teaspoon of vanilla extract, and mix briefly to combine.
- Slowly pour in 2/3 cup of heavy cream, followed by the melted chocolate, mixing until the batter is smooth and homogeneous.
- Sift in 1 tablespoon of all-purpose flour and a small pinch of salt, gently folding it into the batter using a rubber spatula. This ensures no lumps and lends structure to the cheesecake.
Bake
- Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
- Place the pan on a baking sheet to catch any spills and bake in the preheated oven for 50 to 55 minutes.
- The cheesecake is done when the top is deeply caramelized and slightly cracked. The center should wobble gently when the pan is shaken, ensuring a creamy interior.
| Bake Time | Temperature | Indicator |
|---|---|---|
| 50-55 minutes | 400°F (200°C) | Deeply caramelized top, wobble in center |
Cool And Serve
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. The center will deflate slightly, giving it an authentic rustic appearance.
- Carefully lift the cheesecake out of the springform pan using the parchment paper for support. Transfer it to a cooling rack and let it cool completely to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, allowing it to set for the perfect, velvety texture.
- For serving, slice the cheesecake with a sharp, warm knife, wiping the blade clean between cuts. Optionally, top with fresh berries, whipped cream, or sea salt flakes for added flavor and elegance.
Tips For The Best Chocolate Basque Cheesecake
To craft the perfect Chocolate Basque Cheesecake, attention to detail is key. Here are our top tips to ensure your cheesecake is indulgent, creamy, and beautifully caramelized.
- Use high-quality chocolate
The chocolate is the star of this recipe. Opt for semi-sweet or dark chocolate with at least 60-70% cocoa content. This will balance the sweetness and complement the burnt caramelized top.
- Bring ingredients to room temperature
Ensure the cream cheese, eggs, and heavy cream are at room temperature before mixing. This will create a smooth batter, free of lumps, and help the cheesecake bake evenly.
- Melt the chocolate properly
For a silky texture, melt the chocolate using a double boiler or in the microwave in 15–20-second intervals, stirring after each interval. Be careful not to overheat, as burnt chocolate can alter the flavor.
- Line the springform pan correctly
Use parchment paper to line the pan, extending it above the edges by at least 2 inches. This step ensures easy removal and gives the cheesecake its signature rustic, crinkled edges.
- Avoid overmixing the batter
Mix the ingredients until just combined. Overmixing incorporates excess air, which may lead to cracks or a dense texture instead of the desired creamy consistency.
- Monitor the baking time
Bake until the top is deep brown and caramelized, while the center should still have a slight jiggle. This usually takes 50–55 minutes, but keep an eye toward the end of the baking period.
- Cool properly before serving
After baking, allow the cheesecake to cool in the pan for at least one hour. Then refrigerate it for at least 4-6 hours, or preferably overnight, to set completely and develop its flavors.
- Experiment with toppings sparingly
While the cheesecake shines on its own, you can enhance it with a sprinkle of sea salt flakes, a dusting of cocoa powder, or a drizzle of caramel for an elevated presentation.
The Basics At A Glance: Baking Tips
| Key Step | Top Tip |
|---|---|
| Quality Ingredients | Use high-quality chocolate and fresh dairy for the best flavor. |
| Room Temperature Prep | Let all ingredients sit out for 30 minutes before starting. |
| Proper Melting Technique | Melt chocolate gradually to avoid overheating or seizing. |
| Baking Time | Bake for 50–55 minutes until caramelized and wobbly in the center. |
| Cooling Period | Cool on a rack before refrigerating to complete the texture and firmness. |
Make-Ahead And Storage Instructions
Make-Ahead Tips
Preparing the Chocolate Basque Cheesecake ahead is incredibly convenient due to its improved flavor and texture after resting. Here’s how we recommend planning:
- Prepare in Advance: This cheesecake can be made 1 to 2 days ahead of serving. Baking it in advance allows the flavors to deepen and the creamy texture to fully set.
- Chill Time: After baking, let the cheesecake cool to room temperature. Then wrap the cheesecake—still in its springform pan—with plastic wrap or aluminum foil before refrigeration.
- No Rush to Slice: The cheesecake tastes even better when it’s given at least 4 hours or ideally overnight to chill.
Refrigeration Instructions
Proper storage is key to maintaining the dessert’s signature creamy texture and slightly caramelized top. Follow these steps to refrigerate leftovers or a make-ahead cake:
- Cool Completely: Ensure the cheesecake is completely cooled at room temperature to avoid condensation inside the storage wrap.
- Wrap Securely: Wrap the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge.
- Refrigerate Safely: Store the cheesecake in the refrigerator at 38°F to 40°F to keep it fresh.
Freezing the Cheesecake
If you’re looking to extend the life of this dessert, freezing is an excellent option. The Chocolate Basque Cheesecake freezes well without losing its creamy texture. Here’s how we freeze it effectively:
- Slice or Leave Whole: Decide if you’d like to freeze individual slices or the whole cheesecake. Small slices are convenient for quick single servings.
- Double-Wrap for Protection: Use two layers of protection by first wrapping it in plastic wrap and then adding a layer of aluminum foil or placing it in a freezer-safe container.
- Freeze Properly: Store the cheesecake in the freezer for up to 3 months while keeping it at 0°F or lower.
Thawing Instructions
For the best results after freezing, follow these steps to thaw:
- Refrigerator Thawing: Transfer the cheesecake from the freezer to the refrigerator and let it thaw overnight.
- Avoid Room Temperature: Refrain from thawing at room temperature to prevent condensation or a soggy texture.
| Storage Method | Storage Duration | Temperature |
|---|---|---|
| Refrigeration | Up to 4 days | 38°F to 40°F |
| Freezing (Whole/Slice) | Up to 3 months | 0°F or below |
By following these proper storage techniques, we ensure the cheesecake maintains its decadent flavor, creamy consistency, and caramelized beauty until it’s time to enjoy it again.
Conclusion
Creating a Chocolate Basque Cheesecake is more than just baking; it’s an opportunity to craft a dessert that’s both visually stunning and irresistibly delicious. With its rich chocolate twist and caramelized edges, this cheesecake is sure to impress at any gathering or special occasion.
By following the steps, tips, and techniques we’ve shared, you’ll achieve a dessert that’s creamy, decadent, and unforgettable. Whether you serve it with a simple dusting of cocoa or an array of toppings, this cheesecake is a showstopper every time.
Don’t forget to plan ahead for storage or make-ahead options, ensuring your masterpiece stays fresh and flavorful. Now it’s time to gather your tools, ingredients, and creativity to bring this indulgent dessert to life. Happy baking!
Frequently Asked Questions
What is a Chocolate Basque Cheesecake?
Chocolate Basque Cheesecake is a decadent dessert inspired by the Basque region of Spain. It’s known for its caramelized top, creamy interior, and slightly burnt edges. This version incorporates rich chocolate, elevating the classic recipe with a delicious twist.
What ingredients do I need for Chocolate Basque Cheesecake?
You’ll need cream cheese, sugar, eggs, heavy cream, semi-sweet chocolate, flour, salt, vanilla extract, and optional toppings such as whipped cream, berries, or chocolate shavings.
How do I prepare the batter for Chocolate Basque Cheesecake?
To prepare the batter, mix softened cream cheese with sugar, add eggs one at a time, then combine melted chocolate, heavy cream, flour, salt, and vanilla extract. Ensure all ingredients are at room temperature for a smooth consistency.
How long should I bake the Chocolate Basque Cheesecake?
Bake the cheesecake at 400°F (200°C) for 50 to 55 minutes. The top should be caramelized with the center slightly wobbly for the perfect texture.
How do I prevent my cheesecake from sticking to the pan?
Line your springform pan with parchment paper, allowing excess to hang over the edges. This creates the cheesecake’s rustic look while preventing it from sticking.
Can I make Chocolate Basque Cheesecake ahead of time?
Yes, you can prepare it 1 to 2 days in advance. In fact, chilling the cheesecake improves its flavor and texture. Store it properly to maintain its quality.
What toppings pair well with Chocolate Basque Cheesecake?
Popular toppings include fresh berries, whipped cream, cocoa powder, chocolate shavings, or a sprinkle of sea salt. These enhance flavor while maintaining the cheesecake’s elegance.
How do I store Chocolate Basque Cheesecake?
Refrigerate the cheesecake in an airtight container for up to 3 days. To freeze, wrap it securely in plastic wrap and place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
What are some pro tips for making the best Chocolate Basque Cheesecake?
Use high-quality chocolate, ensure all ingredients are at room temperature, don’t overmix the batter, and monitor baking time. Allow it to cool fully before refrigerating for the best results.
Can I freeze leftover Chocolate Basque Cheesecake?
Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw overnight in the refrigerator to maintain its creamy texture.