Chocolate Basque Cheesecake
A rich, silky Chocolate Basque Cheesecake with a dramatic burnt top and custard-like center. Easy to make, no water bath required!
Print Pin Servings: 10
Calories: 420kcal
Cost: $10 - $12
Equipment
- 9-inch springform pan or regular cake pan with parchment overhang
- Stand mixer or hand mixer
- Fine-mesh sieve for sifting cocoa powder and flour
- Parchment paper for lining the pan
- 2 Large mixing bowls
- Rubber spatula
Ingredients
- 24 oz Cream cheese Room temperature
- 1 cup Granulated sugar
- 4 Large eggs Room temperature
- 1.25 cup Heavy cream
- 0.5 cup Unsweetened cocoa powder Sifted
- 2 tablespoon All-purpose flour Sifted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
- Preheat oven to 425°F and line a 9-inch pan with parchment paper.
- Beat cream cheese until smooth and fluffy.
- Add sugar gradually, then eggs one at a time.
- Mix in heavy cream and vanilla until combined.
- Sift cocoa powder and flour together.
- Fold chocolate mixture into cream cheese base until smooth.
- Let batter rest for 10 minutes to hydrate cocoa and remove lumps.
- Pour into pan and bake 45–50 minutes until deeply caramelized on top.
- Cool in pan 2 hours, then refrigerate at least 4 hours or overnight.
- Remove from pan and slice to serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 125g | Calories: 420kcal | Carbohydrates: 25g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 240mg | Potassium: 160mg | Fiber: 2g | Sugar: 20g | Vitamin A: 850IU | Calcium: 80mg