Rich Chocolate Basque Cheesecake – Looking for a showstopping dessert. That’s rich, indulgent, and perfectly imperfect? This Rich Chocolate Basque Cheesecake. Is a dreamy fusion of cream cheese, dark chocolate, and espresso powder. With a burnt, caramelized top. And a lusciously creamy center. This cake bakes. At a high temperature. Leaving the edges slightly scorched. And the inside irresistibly smooth. Perfect for chocolate lovers. Who crave an elegant. Yet easy dessert.
The first time I made this cheesecake. I was craving something decadent. And different from the usual dessert fare. My husband. A fan of all things chocolate. Was skeptical about the “burnt” top at first. But the moment he took a bite. His face lit up! The rich chocolate flavor. Paired with the creamy texture quickly. Won him over. And even our little one. Gave it two chocolatey thumbs up. Now, it’s a family favorite. For special occasions. Or when we just need a little indulgence.
What makes this Rich Chocolate Basque Cheesecake truly stands out?
This cheesecake stands out. For its deeply rich flavor. And beautiful, rustic appearance. The combination of dark chocolate, espresso, and cream cheese. Creates a decadent. And intense flavor. While the Basque-style baking. Gives it a perfectly imperfect look. With a burnt top. And creamy center. Unlike traditional cheesecakes. This one is more forgiving—no need for water baths. Or worrying about cracks! It’s as simple to make. As it is stunning to serve.
What You Need To Make This Rich Chocolate Basque Cheesecake Recipe?
Cream Cheese: The foundation of any great cheesecake. Make sure it’s at room temperature. For a smooth, lump-free batter.
Dark Chocolate: Opt for a high-quality dark chocolate bar. For deep, intense flavor. This is the star of the show!
Espresso Powder: A little espresso. Elevates the chocolate flavor. Without overpowering it. Don’t worry. It won’t make the cake. Taste like coffee.
Heavy Cream: Adds richness. And creaminess. To balance the dark chocolate. Use it at room temperature. To keep the batter silky.
Flour: Just a touch of flour. Helps stabilize the cheesecake. Without making it dense.
Cocoa Powder: Enhances the chocolatey depth. Choose a high-quality cocoa powder. For best results.
Eggs: Make sure your eggs. Are at room temperature; they mix better. With the cream cheese and chocolate. For a smooth texture.
Steps To Make Rich Chocolate Basque Cheesecake:
Step 1: Start by setting out. All your chilled ingredients. Like cream cheese, eggs, and heavy cream. To bring them. To room temperature—this makes for the creamiest cheesecake texture.
Step 2: Preheat your oven to 400°F. And line. A 9-inch springform pan. With parchment paper. This step. Ensures your cheesecake won’t stick. And makes for easy removal.
Step 3: In a large mixing bowl. Beat together the cream cheese and sugar. Until smooth. And creamy. Then mix in the cocoa powder. And espresso powder. To add that extra depth. To the chocolate flavor.
Step 4: Slowly whisk in the melted chocolate. And eggs. One at a time. Ensuring each egg. Is fully mixed in. Before adding the next.
Step 5: Stir in the heavy cream. And salt. Just until the batter. Is smooth—don’t overdo it! Finally, sift in the flour. And gently fold it in. Until just combined. Over-mixing can add too much air. And affect the texture.
Step 6: Pour your batter. Into the prepared pan. And smooth the top. Bake for 35-40 minutes. Until the center. Is slightly jiggly but set. If you want that iconic burnt top. Broil for 1-2 minutes. Keeping a close eye. So it doesn’t overdo it.
Step 7: Let the cheesecake cool completely. In the pan. Before transferring it. To the fridge to chill. The longer it chills. The creamier it gets!
Tip:
For a truly creamy and decadent Rich Chocolate Basque Cheesecake. Make sure all your ingredients—especially the cream cheese, eggs, and heavy cream—are at room temperature. Before starting. This helps them blend smoothly. Resulting in a velvety batter. Without lumps. Also, don’t be afraid of the “burnt” top! That caramelized layer. Is the hallmark of a great Basque cheesecake. Adding a unique depth of flavor. Broil it for the last 1-2 minutes. If you want an extra toasty finish. Without overcooking the center.
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate?
You can. But dark chocolate gives the cheesecake. A richer flavor. Milk chocolate will result. In a sweeter, milder cake.
Why do I need to bring ingredients to room temperature?
Room-temperature ingredients. Mix together more easily. Which gives your cheesecake. A smoother texture. Without lumps.
How long should I chill the cheesecake before serving?
Ideally, let it chill. For at least 4 hours. But overnight is even better. For the best texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rich Chocolate Basque Cheesecake
Ingredients
- 3 8 ounces packages cream cheese, room temperature
- 3/4 c granulated sugar
- 1 tbsp cocoa powder
- 1 tsp espresso powder
- 1 7 ounces bar dark chocolate, melted and slightly cooled
- 4 eggs room temperature
- 3/4 c heavy cream room temperature
- 1/2 tsp salt
- 2 tbsp flour
Instructions
- Start by bringing. All your chilled ingredients—cream cheese, eggs, and heavy cream—to room temperature. This helps ensure. A smoother batter.
- Preheat your oven to 400°F. And line. A 9-inch springform pan. With parchment paper. Allowing the paper. To overhang the sides. For easy removal.
- In a large mixing bowl. Cream the softened cream cheese. And sugar together. Until smooth. And fluffy. Add the cocoa powder. And espresso powder. Mixing well.
- Slowly whisk in the melted dark chocolate. And add the eggs. One at a time. Beating until each egg. Is fully incorporated. Before adding the next.
- Pour in the heavy cream. And salt. Stirring just until smooth. Be careful. Not to overmix. At this stage.
- Sift in the flour. And fold it. Into the mixture. Being gentle to avoid. Adding excess air. Into the batter.
- Pour the batter. Into the prepared springform pan. Bake for 35-40 minutes. Until the center. Has a slight jiggle. When gently shaken.
- For an extra "burnt" look. Broil the top. For 1-2 minutes. Watching carefully. To avoid overcooking.
- Let the cheesecake cool completely. At room temperature. Then refrigerate it. Until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
