Name: Chocolate Basque Cheesecake
Prep time: 15 min
Cook time: PT-487604H19M57S
Total time: 4 h 45 min
Cuisine: Basque
Ingredients: 16 oz (450 g) Cream cheese, room temperature; 200g (7 oz) Dark chocolate (65-70% cocoa); 1/2 cup (100 g) White sugar; 1 tbsp (7 g) Cocoa powder; 1 tsp Instant coffee; 3 Large eggs, room temperature; 240 ml (1 cup) Heavy cream

Jump to Recipe·Leave a Review

This Chocolate Basque Cheesecake is an indulgent dessert that combines the rich creaminess of cheesecake with the deep, decadent flavor of dark chocolate. With a slight burnt exterior and a smooth, creamy interior, this cheesecake is both unique and irresistible. It’s easy to make and perfect for any occasion, offering a perfect balance of sweetness and chocolatey goodness.

Why You’ll Love This Recipe

Rich & Decadent: The combination of cream cheese and dark chocolate creates a rich, velvety texture and deep flavor.
Easy to Make: This cheesecake requires only a few simple steps, and there’s no need for a water bath—just pop it in the oven!
Unique Texture: The Basque-style cheesecake has a slightly burnt top with a creamy, molten center that melts in your mouth.
Perfect for Chocolate Lovers: If you love chocolate, this is the ultimate cheesecake to satisfy your sweet tooth with its rich chocolate flavor.

Ingredients

16 oz (450 g) Cream cheese, room temperature
200g (7 oz) Dark chocolate (65-70% cocoa)
1/2 cup (100 g) White sugar
1 tbsp (7 g) Cocoa powder
1 tsp Instant coffee
3 Large eggs, room temperature
240 ml (1 cup) Heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ingredients:

Preheat the Oven: Preheat the oven to 240°C (465°F). Line a 6-inch (15 cm) round cake tin with parchment paper. Make sure the paper extends above the edges of the pan to give the cheesecake room to rise as it bakes.
Melt the Chocolate: Break the dark chocolate into pieces and melt it either in the microwave or using a double boiler. Once melted, set it aside to cool slightly.

Make the Cheesecake Batter:

Cream the Cheese: Place the cream cheese in a large mixing bowl. Beat it with an electric mixer until smooth and creamy.
Add Sugar & Mix: Add the sugar to the cream cheese and beat until fully combined.
Add Cocoa Powder & Coffee: Mix in the cocoa powder and instant coffee until the batter is smooth and free of lumps.
Incorporate the Eggs: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add Chocolate & Cream: Add the cooled melted chocolate and heavy cream to the mixture. Continue to whisk until the batter is smooth and fully combined.

Bake the Cheesecake:

Bake: Pour the cheesecake batter into the prepared cake tin. Smooth the top with a spatula and bake for 25 minutes at 240°C (465°F). The top should be slightly browned and the center should still be a bit wobbly.
Cool in the Oven: Open the oven door slightly and place a spoon in the door to keep it ajar. Let the cheesecake sit in the oven for an additional 5 minutes to set.

Chill and Serve:

Chill: Remove the cheesecake from the oven and place it directly in the fridge to cool. Let it chill for at least 4 hours, but preferably overnight to fully set.
Unmold & Serve: Once the cheesecake has cooled and set, carefully remove it from the cake tin and slice. Serve chilled and enjoy the rich, creamy chocolate cheesecake!

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Bake Time: 25 minutes
Cooling Time: Minimum 4 hours (overnight for best results)
Total Time: 4 hours 45 minutes (including chilling)

Variations

Vegan Version: Use plant-based cream cheese, dairy-free chocolate, and coconut cream as a substitute for heavy cream to make this recipe vegan-friendly.
Different Flavors: You can experiment with different flavored chocolates (like milk chocolate or white chocolate) for a different taste profile.
Toppings: Top the cheesecake with fresh berries, whipped cream, or chocolate shavings for an extra touch.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the cheesecake for up to 1 month. To thaw, place it in the fridge overnight before serving.

FAQs

Can I use a different size cake pan?

Yes, if you use a larger or smaller pan, the baking time may change slightly. For a larger pan, the cheesecake will be thinner and may bake quicker, while a smaller pan may require a little more time in the oven.

Can I skip the coffee in the recipe?

Yes, the instant coffee enhances the chocolate flavor, but it can be omitted if you prefer. You can substitute it with a bit more cocoa powder or simply skip it altogether.

Can I make this cheesecake a day ahead of time?

Yes, this cheesecake is even better the next day after chilling overnight, as the flavors have more time to develop.

Can I use milk chocolate instead of dark chocolate?

You can, but the taste will be sweeter, and the cheesecake might not have the same depth of flavor. Dark chocolate gives it a rich, slightly bitter balance.

Conclusion

This Chocolate Basque Cheesecake is the ultimate indulgence for chocolate lovers. The rich, creamy texture, slightly burnt top, and smooth pistachio-like finish make it a showstopper at any dessert table. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is sure to be a hit!