Chocolate Basque Cheesecake: Rich & Creamy Home-Baked Delight
Indulge in a Decadent Chocolate Basque Cheesecake: Surprisingly Easy to Make!
Experience the magic of a Chocolate Basque Cheesecake, where the signature caramelized top meets the deep, rich flavor of chocolate. This recipe is designed for effortless home baking, perfect even for beginners! With just 15 minutes of prep time, 30 minutes of baking, and a chilling time of 5-6 hours, this cheesecake promises a reward that’s well worth the wait. Enjoy a truly delectable dessert!
Essential Ingredients
- 420g Cream Cheese, softened to room temperature
- 100g Granulated Sugar
- 120g Heavy Cream
- 3 Large Eggs, at room temperature
- 1g Salt (a pinch)
- 170g Dark Couverture Chocolate (adjust to your preference)
- 10g Cornstarch or All-Purpose Flour
- 1 tsp Fresh Lemon Juice (optional)
- 1 No. Round Cake Pan (approx. 15cm diameter), high-sided
- Parchment Paper
Cooking Instructions
Step 1
Before you begin, ensure all your ingredients are at room temperature. This is especially crucial for the cream cheese and eggs, as it helps achieve a smoother, more uniform batter.
Step 2
Prepare your high-sided round cake pan (No. 1) by lining it with parchment paper. Crinkle the parchment paper before placing it in the pan; this creates a rustic, beautiful texture on the sides of the cheesecake as it bakes. Ensure the parchment paper extends slightly above the rim of the pan.
Step 3
Gently melt the dark couverture chocolate. You can do this by placing it in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir occasionally until completely smooth and lump-free.
Step 4
Warm the heavy cream in a small saucepan over medium-low heat until small bubbles form around the edges. Alternatively, microwave it for about 30 seconds until warm. Be careful not to overheat it.
Step 5
In a large bowl, beat the softened cream cheese with an electric mixer or whisk until it’s perfectly smooth and creamy, with no lumps. This step is key for a silky smooth texture.
Step 6
Gradually add the granulated sugar to the cream cheese mixture, dividing it into 2-3 additions. Mix on low speed with your electric mixer or whisk, just until the sugar is incorporated. Avoid overmixing; you want it lightly combined.
Step 7
Add the room-temperature eggs one at a time, or pour in lightly beaten eggs in stages, mixing gently after each addition until just combined. Again, avoid overmixing; blend only until the eggs are incorporated into the cream cheese batter.
Step 8
Have your melted dark chocolate and warmed heavy cream ready for the next steps. These ingredients will add richness and depth to your cheesecake.
Step 9
Pour the melted dark chocolate into the cream cheese batter and fold it in gently with a spatula until evenly distributed. Ensure there are no streaks of chocolate or cream cheese. Be mindful not to overmix at this stage.
Step 10
Add the warmed heavy cream to the mixture and gently stir with the spatula until just combined. The cream will contribute to the cheesecake’s luscious, moist texture.
Step 11
Stir in the fresh lemon juice. Lemon juice enhances the chocolate flavor and balances the sweetness. If you don’t have lemon juice, you can omit this step without significantly impacting the result.
Step 12
Sift the cornstarch (or all-purpose flour) over the batter. Gently fold it in using a spatula until just combined and no dry lumps remain. Overmixing at this point can make the cheesecake dense, so mix only until the flour is incorporated.
Step 13
Carefully pour the prepared batter into your parchment-lined cake pan. Tap the pan gently on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 230°C (450°F) for 20 minutes, then reduce the temperature to 210°C (410°F) and bake for an additional 10 minutes, for a total of approximately 30 minutes. Oven temperatures can vary, so monitor the cheesecake’s color. Adjust time and temperature as needed. (This recipe was tested in a combination oven/range).
Step 14
The cheesecake is ready when its top is beautifully browned and the center still has a slight wobble (like a soft custard) when you gently shake the pan. Remove from the oven and let it cool completely in the pan on a wire rack. This cooling process is crucial for achieving the signature moist texture.
Step 15
Once completely cooled, wrap the cheesecake pan tightly with plastic wrap and refrigerate for at least 5-6 hours, or preferably overnight. This chilling period allows the flavors to meld and the texture to set perfectly. The longer it chills, the more decadent it becomes! Enjoy your delicious Chocolate Basque Cheesecake.
