Chocolate Basque Cheesecake
Rich, creamy, and so chocolatey, this chocolate Basque cheesecake is the one for all chocoholics! It's really easy to make with no crust or water bath. And the rustic look hides any cracks that may show up!
This chocolate version is a fun twist on the classic San Sebastion cheesecake. Melted dark chocolate and cocoa powder give it a rich chocolate flavor while the cream and cream cheese keep the center soft and silky. This is a wonderful dessert to make ahead for holiday dinners, Christmas gatherings, or any celebration. Serve it as is or top with whipped cream, ganache, or berries. It's a showstopper any way you serve it!
If you enjoy Basque cheesecakes, try my masala chai Basque cheesecake, matcha Basque cheesecake, orange Basque cheesecake, and pumpkin Basque cheesecake.
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Why You'll Love This Recipe
- Big chocolate flavor. Melted dark chocolate and cocoa powder give this burnt chocolate cheesecake a deep, rich chocolate taste.
- Soft, melt-in-the-mouth center. This chocolate burnt Basque cheesecake has a caramelized top while the center stays soft and creamy with a melt-in-the-mouth texture.
- No crust required. One less thing to make! Just mix, pour, and bake.
- Easy to make ahead. Make it a day ahead and let it chill in the refrigerator.
- Looks impressive with little effort. Dark, rustic top looks bakery-worthy, perfect for holidays and celebrations.
Recipe Ingredients
Cream cheese: Use full-fat cream cheese for the best texture. Use store-bought or homemade cream cheese. Make sure it's softened at room temperature for at least 30 minutes before using.
Chocolate: Use the best-quality chocolate you can get. I like to use Callebaut 55%. You can use chocolate with more or less cocoa solids to suit your taste. A higher percentage makes the cheesecake less sweet and more intense.
Cream: Use whipping cream or heavy cream with 30-35% fat. This should also be at room temperature, which helps make a smoother batter.
Sugar: Fine granulated sugar works the best here, as it dissolves easily.
Flour: Use all-purpose flour. This acts as a binder and helps the cheesecake hold its shape.
Eggs: Use room-temperature eggs. They give the burnt chocolate cheesecake its structure and keep the center soft and creamy.
Cocoa powder: This adds another layer of deep chocolate flavor. Use the best quality you can find.
Salt: This rounds out the flavors and balances the sweetness. Don't skip it!
Please see the recipe card below for full information about the ingredients and quantities.
Variations
- Chocolate orange: Add 1 -1.5 tablespoons of orange zest to the batter. If you love this combination, try my orange Basque cheesecake too.
- Chocolate peppermint: Add 1/2 -1 teaspoon of peppermint extract for a festive Christmas version. Love chocolate and mint? Try my chocolate peppermint fudge too.
- Mocha: Stir in 1 tablespoon of coffee powder instead of cocoa powder.
How To Make It
Recipe Video
Step-By-Step Instructions
Step 1: Preheat the oven to 200 C / 400 F. Line an 8-inch springform cake pan with parchment paper. In a large bowl, beat the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.
Step 2: Add in the eggs and vanilla extract. Mix well.
Step 3: Whisk in the flour, cocoa powder, and salt.
Step 4: Add the melted chocolate and mix well.
Step 5: Add the cream and whisk until smooth.
Step 6: You can also sieve the batter to remove any lumps.
Step 7: Pour into the prepared pan and bake at 200 C / 400 F for 20-25 minutes, until the cake is browned on top, but still jiggly in the center.
Step 8: Let the cake cool in the oven, door ajar, for 10 minutes. Then cool to room temperature before transferring to the refrigerator to cool overnight or at least 8 hours.
Top Tips
- Weigh your ingredients with a kitchen scale for the most accurate, consistent results.
- Bring cream cheese, eggs, and cream to room temperature. They blend more easily for a smooth batter. Cold ingredients can also make the melted chocolate set into little flecks.
- Sift the cocoa powder before adding so it doesn't form lumps in the batter.
- Let the melted chocolate cool for a few minutes before adding to the batter. It should be warm, not hot.
- For an extra-smooth batter, strain it through a fine-mesh sieve before pouring it into the pan.
- Always line your cake pan with one or two sheets of baking paper, big enough to come well above the sides of the pan. Scrunch up the parchment paper first so it's easier to press into the pan. Don't worry about the creases, they give the cheesecake its rustic look.
- Don't overbake the cheesecake. The top should be dark brown and the center still jiggly. The cheesecake keeps setting as it cools and chills.
- Chill the cheesecake for at least 8 hours or overnight before slicing.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
How To Serve
This burnt chocolate Basque cheesecake is best served at room temperature, when it's at its creamiest and softest. Take it out of the refrigerator at least an hour before serving. For a fudgier texture, serve it cold.
Serve it as-is, or top it with whipped cream, chocolate ganache, or berries. You can also serve it with cherry red wine sauce as I did for my chocolate hazelnut cake.
How To Store
Store the chocolate San Sebastian cheesecake in an airtight container for 4-5 days in the refrigerator.
You can also freeze it for up to a month. Thaw it overnight in the refrigerator.
Recipe FAQs
What's the difference between Basque cheesecake and regular cheesecake?
Basque cheesecake has no crust and is baked at high temperature without a water bath. This gives it a caramelized top and a soft, creamy center. Regular cheesecake has a crust and bakes for a longer time at a lower temperature.
Is Basque cheesecake supposed to be burnt?
Yes! It's baked at a high temperature so the top caramelizes and turns dark brown. That gives it a slightly bittersweet flavor that goes beautifully with chocolate. The center stays soft and creamy.
How do I know when the chocolate Basque cheesecake is done?
The top should be dark brown, the edges set, and the center still jiggly when you gently shake the pan. It keeps setting as it cools and chills.
More Cheesecake Recipes You'll Love
Recipe
Chocolate Basque Cheesecake
Ingredients
- 18 oz Cream cheese, room temperature
- 3/4 cup Sugar
- 3 Eggs, room temperature
- 1 tsp Vanilla extract
- 3 tbsp All-purpose flour
- 1 tbsp Cocoa powder
- 1/4 tsp Salt
- 1 cup Dark chocolate 55%, melted and slightly cooled
- 3/4 cup Whipping cream, room temperature 30-35%
Instructions
- Preheat the oven to 200 C / 400 F. Line an 8-inch springform cake pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
- In a large bowl, beat the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.18 oz Cream cheese, room temperature, 3/4 cup Sugar
- Add in the eggs and vanilla extract. Mix well.3 Eggs, room temperature, 1 tsp Vanilla extract
- Whisk in the flour, cocoa powder, and salt.3 tbsp All-purpose flour, 1 tbsp Cocoa powder, 1/4 tsp Salt
- Add the melted chocolate and mix well. Then add the cream and whisk until smooth. You can also sieve the batter to remove any lumps.1 cup Dark chocolate 55%, melted and slightly cooled, 3/4 cup Whipping cream, room temperature
- Pour into the prepared pan and bake at 200 C / 400 F for 20-25 minutes, until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the oven with the door ajar for 10 minutes, then cool to room temperature before transferring to the refrigerator for at least 8 hours or overnight.
Video
Notes
- Weigh your ingredients with a kitchen scale for the most accurate, consistent results.
- Bring cream cheese, eggs, and cream to room temperature. They blend more easily for a smooth batter. Cold ingredients can also make the melted chocolate set into little flecks.
- Sift the cocoa powder before adding so it doesn't form lumps in the batter.
- Let the melted chocolate cool for a few minutes before adding to the batter. It should be warm, not hot.
- For an extra-smooth batter, strain it through a fine-mesh sieve before pouring it into the pan.
- Always line your cake pan with one or two sheets of baking paper, big enough to come well above the sides of the pan. Scrunch up the parchment paper first so it's easier to press into the pan. Don't worry about the creases, they give the cheesecake its rustic look.
- Don't overbake the cheesecake. The top should be dark brown and the center still jiggly. The cheesecake keeps setting as it cools and chills.
- Chill the cheesecake for at least 8 hours or overnight before slicing.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
