“I’m not much of a baker, but wanted to make something special when my in-laws visited.”
This recipe creates a deeply flavorful and intentionally “burnt” Basque cheesecake with a rich chocolate twist. The high baking temperature results in a caramelized exterior and a creamy, molten center.
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Chocolate Basque Cheesecake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream Cheese, Room Temperature | 3 (8 oz) packages |
| Granulated Sugar | 3/4 cup |
| Cocoa Powder | 1 tablespoon |
| Espresso Powder | 1 teaspoon |
| Dark Chocolate, Melted and Cooled | 1 (7 oz) bar |
| Eggs, Room Temperature | 4 |
| Heavy Cream, Room Temperature | 3/4 cup |
| Salt | 1/2 teaspoon |
| Flour | 2 tablespoons |
Instructions:
- Bring ingredients to room temperature: Remove all chilled ingredients from the refrigerator to allow them to reach room temperature.
- Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
- Combine cream cheese and sugar: In a large bowl, beat the cream cheese and granulated sugar together until smooth.
- Add cocoa and espresso: Mix in the cocoa powder and espresso powder until well combined.
- Incorporate melted chocolate and eggs: Whisk in the melted and slightly cooled dark chocolate, followed by the eggs, one at a time, mixing until fully combined after each addition.
- Add cream and salt: Mix in the heavy cream and salt just until the batter is smooth.
- Sift and fold in flour: Sift the flour into the batter and mix until just combined. Avoid overmixing, as this can incorporate too much air into the batter.
- Pour and bake: Transfer the batter to the prepared springform pan. Bake for 35-40 minutes, or until the center of the cheesecake has only a slight jiggle.
- Optional broiling: For a more “burnt” appearance, broil the cheesecake for 1-2 minutes, watching carefully to prevent burning.
- Cool and refrigerate: Allow the cheesecake to cool completely at room temperature. Then, refrigerate until thoroughly chilled and ready to serve.
