The “Burnt” Perfection: Dark Chocolate Basque Cheesecake
If you haven’t experienced a Basque cheesecake yet, forget everything you know about the New York style. We aren’t looking for a perfectly white top or a graham cracker crust here. Instead, we are leaning into the “burnt,” caramelized exterior and a center so creamy it’s practically molten.
Adding 70% dark chocolate to this cult classic takes it to a whole new level of decadence. It’s bitter, sweet, smoky, and impossibly smooth.
The Process: Step-by-Step
1. Prep the “Crown”
Preheat your oven to 430°F (220°C). Line a 6-inch round pan with parchment paper. Don’t worry about being neat—the wrinkles give the cake its signature rustic look! Make sure the paper stands at least 2 inches above the rim, as this cake likes to “soufflé” up while baking.
2. The Chocolate Base
In a microwave-safe bowl, combine your dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until you have a glossy, silk-smooth ganache. Set this aside to cool slightly.
3. Build the Batter
In a large bowl, whisk the softened cream cheese with both sugars and salt. You want it completely lump-free. Sift in the cornstarch and whisk again.
4. Emulsify
Add the eggs one at a time, whisking thoroughly after each addition. Finally, pour in that beautiful chocolate-cream mixture and whisk until the batter is a uniform, deep cocoa color.
5. The Secret to Silk: Sieve and Settle
For that professional finish, pour the batter through a fine-mesh sieve into a clean bowl. This removes any tiny air bubbles or stubborn cream cheese bits. Pour into your pan, tap it on the counter to release air, and let it sit for 5 minutes.
6. The Bake
Bake at 430°F for about 30 minutes.
The Jiggle Test: You are looking for a deep brown, almost “burnt” top. When you move the pan, the center should jiggle like Jell-O, not like liquid ripples. If it’s firm, you’ve overbaked it!
7. The Wait
Let it cool at room temperature, then refrigerate overnight. This is the hardest part, but it’s essential for the texture to set.
The Grand Finale: Ganache & Serving
Once chilled, melt your remaining 50g chocolate and 50g cream together and pour it over the top. A light dusting of cocoa powder adds that final touch of bitterness to balance the rich cream.
Pro Tip for Slicing: Run your knife under hot water and wipe it dry before every single cut. This ensures those clean, “Instagram-worthy” slices.
Pro Tip for Eating: Let your slice sit at room temperature for 15 minutes before diving in. This allows the center to soften back into its gooey, molten state.
Chocolate Basque Cheesecake
Created by Sue Mun
Makes One, 6 inch Cheesecake
Ingredients:
For the Chocolate Basque Cheesecake:
- 163g Dark Chocolate chips (70%)
- 250g Heavy Cream
- 312g Cream Cheese, room temperature
- 75g Brown Sugar
- 38g Sugar
- 7g cornstarch
- 2g salt
- 200g Whole egg (about 4 eggs), room temperature
Chocolate Ganache Topping:
- 50g Dark Chocolate
- 50g Heavy Cream
Instructions:
- Preheat oven to 430F. Line a 6-inch round pan with parchment paper. It is better to have the parchment at least 2 inches higher than the cake pan itself in case the cheesecake rises above the cake pan as it bakes.
- Make the chocolate cheesecake batter: In a microwave safe bowl, combine the dark chocolate and the heavy cream and microwave in 30 second intervals until the chocolate has melted and the mixture is smooth and combined. Set aside.
- In a large mixing bowl, add in the softened cream cheese, brown sugar, granulated sugar, and salt. Using a hand whisk or electric hand mixer with a thick attachment, beat the cream cheese and sugars together until smooth and creamy. There should be no more lumps when combined.
- Sift in the cornstarch and mix until smooth.
- Add the eggs one at a time to the cream cheese mixture. Whisking in between each egg to ensure that everything is smooth and combined.
- Pour the chocolate ganache mixture from before into the cream cheese batter. Whisk everything together until it is evenly combined.
- Place a fine mesh sieve over another large bowl and pour the chocolate cheesecake batter through the sieve. This helps remove any potential lumps and excess air bubbles in the batter.
- Pour the strained cheesecake batter into your prepared cheesecake cake pan.
- Give the pan a few gentle taps on the countertop to bring any air bubbles to the surface. This helps prevent any potential cracks in your cheesecake as it bakes. You can also have the cheesecake sit on your counter for 5 minutes to allow the batter to settle and have more remaining bubbles to rise to the top.
- Bake at 430F for about about 30 minutes until top is deep brown but center still jiggles like Jell-O. To check for doneness: the top should be dark brown “burnt” color and the center should jiggle like Jell-O instead of jiggling like water ripples. But be careful: do not over bake if you want a soft and molten center.
- Cool the cheesecake at room temperature and then refrigerate overnight before unmolding.
- To make the chocolate ganache topping, melt the dark chocolate and cream in the microwave until smooth and combined. Pour the chocolate ganache over the chilled cheesecake and spread evenly. Then dust the top with cocoa powder if desired.
- To slice, I would recommend running your knife until hot water, wiping the knife dry, then cut the cheesecake with the warm blade. Wipe thee blade clean in between each slices.
- To enjoy the cheesecake, let the slices sit at room temperature for 15 minutes if you want the cheesecake to be soft and gooey.
