Chocolate Basque Burnt Cheesecake

A chocolate basque cheesecake in the baking paper it was baked in with two slices cut from it.

Chocolate Basque Burnt Cheesecake

This version of a chocolate basque cheesecake is a delicate blend of undeniably rich chocolate and a dreamily creamy interior, effortlessly elegant and beautifully indulgent. It's crustless and you don't need to bake it in a water bath.

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5 from 1 vote

Course: Dessert, Snack

Servings: servings

Calories: 681

Author: Maretha Corbett

Cook Time: 1

Total Time: 1

Equipment

1 8" x 4" (20cm x 10cm) round baking tin - please note that this is a deep baking tin

Ingredients

▢ 300 grams (10.5oz) dark chocolate - broken into small chunks
▢ 750 grams (26.5oz) full-fat cream cheese - room temperature
▢ 160 grams (5.6oz) white sugar
▢ 2 tablespoons cocoa powder
▢ 2 teaspoons vanilla extract
▢ ½ teaspoon salt
▢ 5 large eggs - room temperature
▢ 400 millilitre (13.5 fl oz) double cream

Instructions

Preheat the oven to 200C/390F.
Cut a piece of baking paper so that it extends about 7cm (3") above the sides of the tin when lined.
Scrunch the paper into the tin, pressing it into the corners and fold the extra paper over the edges of the tin.
If the paper is unruly, place something heavy inside the tin to hold it down while you prepare the cheesecake.
Break the chocolate into small pieces and melt it in the microwave or over a double boiler until smooth and liquid. Set aside.
300 grams (10.5oz) dark chocolate
In the bowl of a stand mixer, combine the room-temperature cream cheese and white sugar. Use the paddle attachment (not the whisk) to beat the mixture until very smooth and creamy, at least 3 minutes.
750 grams (26.5oz) full-fat cream cheese, 160 grams (5.6oz) white sugar
Sift the cocoa powder into the bowl to avoid any rough granules and maintain the super smooth texture of the cheesecake. Also add the vanilla extract and salt to the bowl.
2 tablespoons cocoa powder, 2 teaspoons vanilla extract, ½ teaspoon salt
Beat until well combined and smooth, about 1-2 minutes.
Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
5 large eggs
Pour the melted chocolate into the mixture and beat until fully combined.
Remove the bowl from the mixer and gently fold the mixture to ensure no ingredients are stuck at the bottom. Then return the bowl to the mixer.
Briefly warm the cream in the microwave until it's just warm (about 50°C), not hot. This should take around 1 minute, depending on your microwave.
400 millilitre (13.5 fl oz) double cream
With the mixer running on low, slowly pour in the lightly warmed cream, then beat for an additional 30 seconds to fully combine.
Pour the cheesecake mixture into the lined tin.
Smooth the top of the batter and give the tin a few gentle taps on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes. Check around 45 minutes: The edges should be firm and burnished, while the centre should still be quite jiggly.
Remove the cheesecake from the oven and let it cool for 10 minutes. Then, immediately transfer it to the fridge and chill for at least 4 hours before slicing.
Placing the cheesecake in the fridge soon after baking is crucial for its structure and texture.

Notes

Important

All ingredients for this cheesecake must be at room temperature before you begin. Don’t stress about the cream as we’ll be warming it briefly in the microwave.

The baking tin

You’ll need an 8" (20cm) round baking tin that's at least 4" (10cm) deep. This height is essential for supporting the cheesecake’s tall structure.

You can use either a plain or a springform tin.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition