The Chocolate Basque Cheesecake takes the gloriously caramelised flavour of the Burnt Basque and gives it a chocolate-y twist. This chocolate cheesecake is everything you want it to be…sweet, creamy, and indulgent!
What is a Chocolate Basque Cheesecake
This is a chocolate cheesecake version of the original San Sebastian cheesecake – what differentiates this type of cheesecake is that it’s baked at a very high temperature (you know, for a cheesecake) for a short period of time! This results in a burnt appearance, and a caramelised flavour.
If you want to learn more, check out this Burnt Basque Cheesecake post.
This twist on the classic San Sebastian recipe, reduces the amount of flour (for extra dense creaminess), and brings in melted dark chocolate (you know, for chocolate-y-ness…it’s a word! Kinda.). The key ingredients are:
- Cream cheese
- Whipping cream
- Dark chocolate
- All-purpose flour
Make sure to bring your ingredients to room temperature (unless directed otherwise) to avoid cracks in your cheesecake.
If you’re using an electric mixer, go slow when mixing together the ingredients, and try to avoid aerating (that is, adding air) to the batter. This will help prevent cracks in your chocolate Basque cheesecake when it is time to bake.
For best results, use the best quality dark chocolate available to you. Personally, I also opt for something around 75% cacao, which is dark and flavourful, but not bitter.
Ooeyy gooey variation
If you can’t wait around, or if you simply prefer a messy gooey chocolate cheesecake, you can cut open the cheesecake before it’s had a chance to set in the fridge.
More cheesecake recipes
- Japanese Cheesecake
- Chocolate Raspberry Cheesecake
- Blueberry Swirl Cheesecake
- Strawberry Cheesecake Pancakes
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- A 10-inch springform pan is perfect for this recipe.
- Parchment paper (so you don’t forget like a certain blogger we know)
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That’s it for today, bestie. If you enjoyed this Chocolate Basque Cheesecake recipe, let me know in the comments below!Print