Basque Chocolate Cheesecake is the ultimate indulgence for chocolate and cheesecake lovers alike. This cake combines the luscious, creamy texture of traditional Basque cheesecake with the deep, bittersweet notes of dark chocolate. The slightly caramelized top, characteristic of Basque cheesecakes, gives way to a rich and decadent interior that melts in your mouth. Every bite is a perfect balance of creamy sweetness and intense chocolate flavor—two things I absolutely adore!
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Ingredients You’ll Need for This Basque Chocolate Cheesecake
- 600 g Cream cheese (e.g., Philadelphia)
- 200 g Granulated sugar
- 4 large Eggs
- 200 ml Heavy cream
- 1 tsp Vanilla extract
- 200 g Dark chocolate
Equipment You’ll Need
- 16-18 cm diameter springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Double boiler or microwave-safe bowl
- Spatula
How to Prepare the Springform Pan
To ensure your Basque Chocolate Cheesecake has the perfect shape and height, start by lining your springform pan with parchment paper. Cut a circle for the bottom and place it inside the pan. Then, cut two strips to line the sides. Make sure these strips extend above the edges of the pan, as the cheesecake will rise during baking. This will give your cake the structure it needs while still allowing the top to achieve that beautiful golden brown finish.
Instructions
- Preparation:
- Preheat your oven to 200°C (390°F).
- Prepare the springform pan as described above.
- Melt the Chocolate:
- Melt the dark chocolate using a double boiler or microwave, stirring until smooth. Let it cool slightly before adding it to the batter to avoid affecting the texture.
- Whip the Cream Cheese and Sugar:
- In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy.
- Add the Eggs:
- Add the eggs one at a time, mixing well after each addition to ensure a smooth, well-combined batter.
- Incorporate the Cream and Vanilla:
- Pour in the heavy cream and vanilla extract, and mix until everything is evenly combined.
- Mix in the Melted Chocolate:
- Gradually add the melted chocolate to the mixture, stirring until it is fully incorporated into the batter.
- Bake:
- Pour the batter into the prepared springform pan and bake in the preheated oven for about 45-55 minutes. The top should be golden brown, and the center should still be slightly jiggly when you gently shake the pan. If the top browns too quickly, cover the cake loosely with aluminum foil during the last 10 minutes of baking.
- Cool:
- Allow the Basque Chocolate Cheesecake to cool to room temperature. As it cools, it will settle slightly. Then, refrigerate the cheesecake for at least 4 hours or overnight to let it set fully.
- Serve:
- Remove the Basque Chocolate Cheesecake from the refrigerator, slice it into portions, and serve. This cheesecake is rich and creamy, so smaller slices are usually enough. It pairs beautifully with whipped cream or fresh berries.
How to Store This Basque Chocolate Cheesecake
Store your Basque Chocolate Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. For longer storage, you can freeze it for up to a month. Thaw the cheesecake in the refrigerator overnight before serving.
Serving Tips
This Basque Chocolate Cheesecake is incredibly versatile when it comes to serving. It’s delicious on its own, but if you want to elevate the experience, try pairing it with marinated cherries, fresh berries, or a dollop of whipped cream. The tartness of cherries or the freshness of berries complements the rich chocolatey flavor beautifully, making each bite a delight.
Indulge in this Basque Chocolate Cheesecake for a dessert that’s creamy, chocolatey, and utterly irresistible. Perfect for special occasions or simply when you want to treat yourself to something decadent!
Basque Chocolate Cheesecake
Equipment
- 16-18 cm diameter springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Double boiler or microwave-safe bowl
- Spatula
Ingredients
- 600 g Cream cheese (e.g., Philadelphia)
- 200 g Sugar
- 4 Large Eggs
- 200 ml Heavy cream
- 1 tsp Vanilla extract
- 200 g Dark Chocolate
Instructions
- Preparation: Preheat your oven to 200°C (390°F). Line a springform pan (about 18-20 cm in diameter) with parchment paper, making sure the paper extends above the edges of the pan to allow for the cake to rise.
- Melt the Chocolate: Melt the dark chocolate in a double boiler or in the microwave, stirring until smooth. Let it cool slightly to avoid affecting the texture of the batter.
- Whip the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth, well-combined batter.
- Incorporate the Cream and Vanilla: Pour in the heavy cream and vanilla extract, and mix until everything is evenly combined.
- Mix in the Melted Chocolate: Gradually add the melted chocolate to the mixture, stirring until the chocolate is fully incorporated into the batter.
- Bake: Pour the batter into the prepared springform pan and bake in the preheated oven for about 45-55 minutes. The top should be golden brown, and the center should still be slightly jiggly when you gently shake the pan. If the top browns too quickly, cover the cake loosely with aluminum foil during the last 10 minutes of baking.
- Cool: Allow the cheesecake to cool to room temperature. As it cools, it will settle slightly. Then refrigerate the cheesecake for at least 4 hours or overnight to let it set fully.
- Serve: Remove the cheesecake from the refrigerator, slice it into portions, and serve. This cheesecake is rich and creamy, so smaller slices are usually enough. It pairs beautifully with whipped cream or fresh berries.
Notes
- To maintain the cake’s height and creamy texture, avoid opening the oven door during baking.
- Use a smaller pan to create a taller cake with the given amount of batter.
