Chocolate Basque Cheesecake is a rich and decadent dessert that features a beautifully caramelized exterior and a creamy, chocolate-infused interior. Inspired by the traditional Basque cheesecake but with a delightful chocolate twist, this recipe is perfect for special occasions or whenever you’re in the mood for an indulgent treat. Follow these detailed steps to create a show-stopping cheesecake that’s sure to impress!
Ingredients
- 3 (8 oz) packages cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon espresso powder
- 1 (7 oz) bar dark chocolate, melted and slightly cooled
- 4 eggs, room temperature
- 3/4 cup heavy cream, room temperature
- 1/2 teaspoon salt
- 2 tablespoons flour
Instructions
1. Prepare Your Oven and Pan:
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper extends above the edges of the pan. This helps to prevent sticking and makes for easy removal of the cheesecake.
2. Prepare the Cream Cheese Mixture:
- In a large mixing bowl, beat 3 packages of room temperature cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add 3/4 cup granulated sugar, beating until fully incorporated and the mixture is light and fluffy.
3. Add Cocoa and Espresso:
- Sift 1 tablespoon cocoa powder and 1 teaspoon espresso powder together, then add them to the cream cheese mixture. Beat until well combined and smooth.
4. Incorporate Dark Chocolate:
- Melt the 7 oz bar of dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly, then fold it into the cream cheese mixture until fully incorporated.
5. Add Eggs and Heavy Cream:
- Beat in 4 room temperature eggs one at a time, making sure each egg is fully mixed in before adding the next.
- Gradually mix in 3/4 cup of heavy cream, beating until smooth and well combined.
6. Mix in Flour and Salt:
- Sift 2 tablespoons of flour to remove any lumps and add it to the mixture along with 1/2 teaspoon salt. Mix until just combined, making sure not to overmix.
7. Bake the Cheesecake:
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and a toothpick inserted into the center comes out with a few moist crumbs. The center should be slightly jiggly.
8. Cool and Chill:
- Allow the cheesecake to cool in the pan on a wire rack for about 30 minutes. The cheesecake will sink slightly in the middle as it cools.
- Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
9. Remove and Serve:
- Carefully remove the cheesecake from the springform pan, peeling away the parchment paper. Transfer to a serving plate.
- Optionally, dust the top with a little cocoa powder or powdered sugar before serving.
Tips for Perfect Chocolate Basque Cheesecake
- Room Temperature Ingredients: Ensure that the cream cheese, eggs, and heavy cream are all at room temperature to achieve a smooth batter and even baking.
- Even Mixing: Mix the batter thoroughly to avoid lumps and ensure the ingredients are well combined.
- Monitor Baking: Since oven temperatures can vary, start checking the cheesecake around the 50-minute mark to prevent overbaking. The top should be dark brown but not burnt.
Chocolate Basque Cheesecake is a delightful twist on the classic Basque cheesecake, combining the rich flavors of dark chocolate with the creamy texture of a traditional cheesecake. The caramelized crust adds a delicious contrast to the smooth and decadent filling. Perfect for any special occasion or as a decadent treat, this cheesecake is sure to become a favorite in your dessert repertoire. Enjoy every bite of this luscious and indulgent dessert!
