Chocolate Basque Burnt Cheesecake

Ingredients

• 300 g (10.5 oz)dark chocolate, broken into small chunks
• 750 g (26.5 oz)full-fat cream cheese, at room temperature
• 160 g (5.6 oz)white sugar
• 30 ml (2 tablespoons)cocoa powder
• 10 ml (2 teaspoons)vanilla extract
• 2.5 ml (½ teaspoon)salt
• 5 largeeggs, at room temperature
• 400 ml (13.5 fl oz)double cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (390°F).

2. 2

   Cut the paper

   Cut a piece of baking paper large enough to rise about 7 cm (3 inches) above the sides of the tin once it is lined.

3. 3

   Line the tin

   Scrunch the paper into the tin, pressing it into the corners, then fold the excess over the rim.

4. 4

   Hold paper down

   If the paper will not stay in place, weigh it down with something heavy while you prepare the mixture.

5. 5

   Melt chocolate

   Break the chocolate into small pieces and melt it in the microwave or over a double boiler until smooth and liquid. Set it aside.

6. 6

   Beat cheese mixture

   Put the room-temperature cream cheese and sugar in a stand-mixer bowl. Using the paddle attachment rather than the whisk, beat for at least 3 minutes until very smooth and creamy.

7. 7

   Add dry flavourings

   Sift the cocoa powder into the bowl to prevent lumps, then add the vanilla extract and salt.

8. 8

   Mix until smooth

   Beat for about 1–2 minutes, until the mixture is smooth and evenly combined.

9. 9

   Add the eggs

   Add the room-temperature eggs one at a time, beating well after each addition until incorporated.

10. 10

    Mix in chocolate

    Pour in the melted chocolate and beat until it is fully combined with the mixture.

11. 11

    Scrape the bowl

    Take the bowl off the mixer and gently fold the mixture, making sure nothing is stuck to the bottom. Return the bowl to the mixer.

12. 12

    Warm the cream

    Microwave the cream until just warm, about 50°C, not hot. This takes around 1 minute, depending on your microwave.

13. 13

    Pour in cream

    With the mixer running on low, slowly pour in the warmed cream. Beat for another 30 seconds to combine.

14. 14

    Fill the tin

    Pour the cheesecake mixture into the lined tin.

15. 15

    Smooth the surface

    Smooth the top, then tap the tin gently on the counter a few times to release air bubbles.

16. 16

    Bake the cheesecake

    Bake at 200°C (390°F) for 45–50 minutes. Check at about 45 minutes: the edges should be firm and burnished, while the centre should still wobble quite freely.

17. 17

    Cool and chill

    Remove the cheesecake from the oven and leave it to cool for 10 minutes. Transfer it straight to the fridge and chill for at least 4 hours before slicing; chilling soon after baking is important for its structure and texture.

What is Basque burnt cheesecake?

Basque burnt cheesecake comes from Spain’s Basque Country and is known for its deeply browned top and soft, custardy centre. Unlike a conventional cheesecake, it has no crust and is baked without a water bath.

Chocolate version: Dark chocolate and cocoa bring a pronounced chocolate flavour to the creamy cheese base. The high, crinkled paper lining suits the dessert’s rustic appearance and helps contain the batter as it rises.

Nutrition and macros by portion

The nutrition label shows one serving as written: 681 calories, 11g protein, 36g carbs, 56g fat.

The cream cheese and double cream provide most of the fat, while the chocolate adds both fat and some carbohydrate. Sugar and chocolate contribute carbohydrates, and the eggs and cream cheese supply much of the protein. Since this is a rich dessert, serve a slice after a meal with fruit alongside it for a practical balance.

Why room-temperature ingredients matter

Cream cheese: Let it soften before mixing so it can beat smoothly with the sugar, without small lumps. The paddle attachment works the mixture evenly without whipping in as much air as a whisk.

Eggs: Room-temperature eggs are easier to incorporate into the thick cheese mixture. Add them separately so each one blends in before the next is added.

Getting the chocolate mixture smooth

Cocoa powder: Sift it into the bowl to break up clumps before mixing. This helps keep the batter evenly flavoured and smooth.

Melted chocolate: Let the chocolate melt until fluid and smooth, then beat it into the cheese mixture. Warm the cream only until just warm, and pour it in gradually with the mixer on low.

How to judge the bake

At the edges: Look for a firm, burnished surface, especially when checking around the 45-minute mark. The top should be deeply coloured, as expected for this style of cheesecake.

In the centre: It should still wobble quite a lot when the tin is moved gently. The centre firms as the cheesecake cools and chills, so avoid baking until it is completely set in the oven.

Cooling and chilling

After baking: Leave the cheesecake out of the oven for 10 minutes, then transfer it to the fridge. The recipe specifically calls for chilling soon after baking to help the cheesecake set with its intended texture.

Before slicing: Allow at least 4 hours in the fridge. A long chill makes it easier to cut neat portions while keeping the centre creamy.

Serving this rich dessert

Keep accompaniments simple: Serve the cheesecake on its own or with fresh berries for a bright contrast to the chocolate. A small spoonful of lightly whipped cream is another option if you want an especially indulgent dessert.

For clean slices: Use a sharp knife and wipe it between cuts. Take the cheesecake from the fridge shortly before serving so it is not ice-cold.

Recipe notes & tips

• Bring the cream cheese and eggs to room temperature before you start mixing.
• Use the paddle attachment rather than the whisk for the cream cheese and sugar.
• Sift the cocoa powder so lumps do not remain in the batter.
• Warm the cream only until just warm, not hot, before adding it.
• Check the cheesecake at about 45 minutes and use the edges and centre wobble as your cues.
• Chill for at least 4 hours before slicing, even if the cheesecake looks set around the edges.

Variations

• Use bittersweet chocolate: Choose a dark chocolate with a higher cocoa content for a more intense flavour.
• Add orange zest: Fold finely grated zest into the batter for a citrus note.
• Serve with berries: Add fresh raspberries or strawberries alongside each slice.
• Add coffee: Stir a little espresso powder into the melted chocolate for a mocha accent.
• Finish with cocoa: Dust the chilled cheesecake lightly with cocoa powder just before serving.

Common mistakes to avoid

• Lumpy cream cheese: Start with room-temperature cheese and beat it with the sugar until completely smooth.
• Cocoa clumps: Sift the cocoa powder into the bowl before mixing.
• Hot cream: Warm it only until just warm, then add it slowly with the mixer on low.
• Overbaking: Check around 45 minutes and take the cheesecake out while the centre is still very wobbly.
• Skipping the chill: Refrigerate it for at least 4 hours so it can firm up before slicing.
• Paper slipping: Press the baking paper into the corners and weigh it down if it will not stay put.

How to store

Cover and keep the cheesecake in the fridge, where it will keep for up to 4 days. Serve chilled; if you prefer it less cold, let a slice stand briefly at room temperature rather than reheating it.

Frequently asked questions