Chocolate Basque Cheesecake
This chocolate Basque cheesecake is rich, creamy, and so chocolatey with a caramelized top and a soft, melt-in-the-mouth center. No crust or water bath needed, and it's perfect to make ahead for the holidays!
Servings: 8 Servings
Calories: 569kcal
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.
Nutrition
Serving: 1Serving | Calories: 569kcal | Carbohydrates: 41g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 305mg | Potassium: 142mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1279IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg