Rich Chocolate Basque Cheesecake
This Rich Chocolate Basque Cheesecake. Takes indulgence. To a new level. With its perfect balance of dark chocolate, and cream cheese. And a hint of espresso. The signature burnt top. Adds a rustic look. And a deep caramelized flavor. That contrasts beautifully. With the ultra-creamy center. Whether you’re serving it. At a dinner party. Or indulging in a midweek treat. This cheesecake is guaranteed to impress. The best part? It’s easy to make. With no need for a water bath. Or worrying about cracks!
8 Servings
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
To make this delicious cheesecake gluten-free. Simply swap out the 2 tablespoons of regular flour. For a gluten-free all-purpose flour blend. Look for one that contains xanthan gum. Or another stabilizer. To maintain the perfect texture. You won’t lose. Any of the creamy richness. Or intense chocolate flavor. With this swap! The cheesecake will still have that iconic burnt top. And velvety interior. Making it the ideal gluten-free treat. For any chocolate lover.