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5.0 from 3 votes

Chocolate Basque Burnt Cheesecake

This version of a chocolate basque cheesecake is a delicate blend of undeniably rich chocolate and a dreamily creamy interior, effortlessly elegant and beautifully indulgent. It's crustless and you don't need to bake it in a water bath.

Cook Time
1 hr
Total Time
1 hr
Servings: 10 servings
Calories: 681 kcal
Course: Dessert , Snacks
Cuisine: Spanish

Ingredients

  • 300 grams (10.5oz) dark chocolate broken into small chunks
  • 750 grams (26.5oz) full-fat cream cheese room temperature
  • 160 grams (5.6oz) white sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 5 large eggs room temperature
  • 400 millilitre (13.5 fl oz) double cream

Instructions

    Cup of Yum
  1. Preheat the oven to 200C/390F.
  2. Cut a piece of baking paper so that it extends about 7cm (3") above the sides of the tin when lined.
  3. Scrunch the paper into the tin, pressing it into the corners and fold the extra paper over the edges of the tin.
  4. If the paper is unruly, place something heavy inside the tin to hold it down while you prepare the cheesecake.
  5. Break the chocolate into small pieces and melt it in the microwave or over a double boiler until smooth and liquid. Set aside.
  6. In the bowl of a stand mixer, combine the room-temperature cream cheese and white sugar. Use the paddle attachment (not the whisk) to beat the mixture until very smooth and creamy, at least 3 minutes.
  7. Sift the cocoa powder into the bowl to avoid any rough granules and maintain the super smooth texture of the cheesecake. Also add the vanilla extract and salt to the bowl.
  8. Beat until well combined and smooth, about 1-2 minutes.
  9. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
  10. Pour the melted chocolate into the mixture and beat until fully combined.
  11. Remove the bowl from the mixer and gently fold the mixture to ensure no ingredients are stuck at the bottom. Then return the bowl to the mixer.
  12. Briefly warm the cream in the microwave until it's just warm (about 50°C), not hot. This should take around 1 minute, depending on your microwave.
  13. With the mixer running on low, slowly pour in the lightly warmed cream, then beat for an additional 30 seconds to fully combine.
  14. Pour the cheesecake mixture into the lined tin.
  15. Smooth the top of the batter and give the tin a few gentle taps on the counter to release any air bubbles.
  16. Bake in the preheated oven for 45-50 minutes. Check around 45 minutes: The edges should be firm and burnished, while the centre should still be quite jiggly.
  17. Remove the cheesecake from the oven and let it cool for 10 minutes. Then, immediately transfer it to the fridge and chill for at least 4 hours before slicing.Placing the cheesecake in the fridge soon after baking is crucial for its structure and texture.

Notes

  • All ingredients for this cheesecake must be at room temperature before you begin. Don’t stress about the cream as we’ll be warming it briefly in the microwave.
  • You’ll need an 8" (20cm) round baking tin that's at least 4" (10cm) deep. This height is essential for supporting the cheesecake’s tall structure.
  • You can use either a plain or a springform tin.

Nutrition Information

Calories 681kcal (34%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 56g (86%) Saturated Fat 33g (165%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.02g Cholesterol 215mg (72%) Sodium 406mg (17%) Potassium 403mg (12%) Fiber 4g (16%) Sugar 27g (54%) Vitamin A 1745IU (35%) Vitamin C 0.2mg (0%) Calcium 137mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 681

% Daily Value*

Calories 681kcal 34%
Carbohydrates 36g 12%
Protein 11g 22%
Fat 56g 86%
Saturated Fat 33g 165%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 0.02g 1%
Cholesterol 215mg 72%
Sodium 406mg 17%
Potassium 403mg 9%
Fiber 4g 16%
Sugar 27g 54%
Vitamin A 1745IU 35%
Vitamin C 0.2mg 0%
Calcium 137mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.