Rich chocolate cheesecake with a burnt top and semi-set center. This version of the Sans Sebastian burnt basque cheesecake is to die for.
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What is a basque cheesecake
Originating in San Sebastian, Spain the burnt basque cheesecake has taken the world by storm with its silky smooth texture and unorthodox burnt crust. Although it's been a good couple of years since these cheesecakes came to light, their popularity never seems to fade. There is something so addicting about the char on these cakes that keeps you coming back for more.
This time we are combining the charred flavor and creamy texture together for a chocolate-y dessert. The combination of dark chocolate and cream cheese comes together to form a one-of-a-kind indulgent dessert. You know you're going to love this!
How to get the perfect texture
As the cake is only made of one cheesecake batter it is important to nail the texture. The centre should be slightly softer and creamier, while the edges are denser and more caramelised in flavour. Here are a couple of tips to help you achieve the perfect combination of textures in your cheesecake.
Use room temperature ingredients
Room temperature ingredients are key to creating consistent texture in your cheesecake. If your cream cheese is too cold it'll have a hard time incorporating into the rest of the ingredients. As a result, you'll have a lumpy batter with chunks of cheese throughout.
Keep and eye on the bake time
The texture is almost completely reliant on the amount of time your cheesecake has cooked. The cheesecake shouldn't be fully baked when removing it from the oven as it will continue to cook as it cools down.
A good indicator as to when the oven can be turned off is if the cheesecake has a good jiggle.
It should be set on the edges, while the centre remains soft and jiggly.
At this point turn off your oven and let it sit in there for 10 minutes. The residual oven heat will slowly cook the remainder of the cake. Then place the cake straight into your fridge, this is to stop the cooking process as much as possible, giving your cake the perfect texture!
That being said everyone's oven is slightly different, and your heat settings may run different from mine, that's why it is important to keep a close eye on the visual indicators of the cheesecake's done-ness.
Ingredients
Cream cheese
Block-style cream cheese is the best for this kind of cheesecake as it has more structure.
Spreadable cream cheeses often have emulsifiers and other ingredients to make them softer and more spreadable. We want our cheesecake to set after being baked so it's best to stay away from those.
The best brand of cream cheese to use here is Philadelphia cream cheese. It's been said that the original basque cheesecake uses Philly cream cheese, so we want to recreate that flavor as close as possible.
Dark chocolate
Dark chocolate is what gives the cheesecake richness and chocolate flavor. It also helps the cheesecake set and achieve the perfect texture once baked.
You want to make sure you use at least 65% cocoa chocolate. This gives the cake a deep chocolate flavor without adding too much sweetness. We can supplement the sweetness with sugar!
The quality of your chocolate will shine through as it is a main flavor component. Make sure you use a good-quality chocolate bar.
White sugar
Sugar is needed to give this cake sweetness! We don't need much as we have a little sweetness from the dark chocolate.
If you are using a different kind of chocolate i.e. white or milk chocolate, you should decrease the sugar even more. Both these chocolates are much sweeter and don't need the extra sugar.
Cocoa powder
Cocoa powder adds another layer of chocolate flavor, while also giving the cake a little structure. I like to use dutch processed cocoa powder for a deeper chocolate flavor.
Instant coffee
This is optional, but a little bit of instant coffee will deepen the overall chocolate flavor. I like to use an instant coffee powder with a fine grind as it won't show up as flecks throughout the batter.
Eggs
The eggs give the cake structure, binding all the ingredients together. They also help give the overall creamy texture of the cake.
Make sure you use room-temperature eggs. Fridge cold eggs will cool the batter down and change the overall bake time. This makes it harder to gauge when the cake is ready.
Cream
Thickened or heavy cream work best here! Cream breaks up the super-rich cream cheese and chocolate and adds some lightness to the cheesecake. The more cream you use the softer your cheesecake will be, so keep that in mind otherwise it won't set!
Frequently Asked Questions
How long does this cake last?
This cake should last up to 3 days when stored in an airtight container in the fridge.
Can I freeze this cake?
Yes! This is one of the best kind of cakes to freeze. Cut the cake into individual pieces, wrap each in cling wrap and freeze. When you want to eat some, simply remove them from the freezer, place them in the fridge and thaw.
Can I change the flavoring?
There are so many different variations on the basque cheesecake, here you can change the kind of chocolate to white or milk chocolate for a different flavor, but I would reduce the amount of sugar used as they are both much sweeter than dark chocolate.
Otherwise, check out my matcha or mini basque cheesecake recipes!
Why aren't I getting a burnt top??
Different ovens distribute heat differently. They could run cooler or hotter, or not distribute hot air evenly throughout. If your cake isn't burning on top your oven probably runs cooler or, the hot air is not reaching the position your cake is in.
Why is my cheesecake dry and crumbly?
If your cheesecake is crumbly it means that it has been overbaked! Make sure you keep an eye on the bake time of your cake as it is essential for achieving the perfect texture. This cake is all about timing!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Chocolate Basque Cheesecake
Rich chocolate cheesecake with a burnt top and semi-set center. This version of the Sans Sebastian burnt basque cheesecake is to die for.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 x 6-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Fusion
Ingredients
- 16 oz (450 g) Cream cheese, room temperature
- 200g (7 oz) Dark chocolate, 65-70%
- ½ cup (100 g) White sugar
- 1 tbsp (7 g) Cocoa powder
- 1 tsp Instant coffee
- 3 Large eggs, room temperature
- 240ml (1 cup) Thickened/Heavy cream
Instructions
- Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
- Melt the chocolate in the microwave or over a hot water bath and set aside to cool slightly
- Place the cream cheese in a large bowl and beat until smooth
- Add the sugar and mix until well combined
- Add the cocoa powder, and instant coffee and beat until smooth and lump-free
- Whisk in the eggs and chocolate, then add the cream and whisk until smooth
- Pour into the lined cake tin and bake for 25 mins
- Open the oven door and wedge in a spoon, let the cake sit for 5 mins
- Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
- Unmould, slice and enjoy!
Related Recipes
Selina
This is the best dessert I‘ve eaten in a long time! But I‘ve got a question: when I put the cake into the fridge, greasy liquid started to come out of the bottom of the tin. Is that supposed to happen? Or did I do something wrong? If so, any idea what might have been the cause? Thank you so much in advance - for your advice and the amazing recipe!!!
Lynette Rossow
This cheesecake is so good. I’ll be forever making this. So perfect in every way.
Maria
Because we saw you on Netflix here in Germany, I knew when I saw your recipe that it would be a really good one, and boy was it good!!!!! Not to mention how easy it is to make it. I baked it for my son's 27th birthday and they all loved it. Some of us chocolate lovers were actually ecstatic 😀
Keep it up and hope to see more and more interesting things from you!!
Catherine Zhang
Thank you so much! So glad it was well loved ❤️
Kathleen
This was delicious! I will make this again.
Catherine Zhang
So glad you loved it!
Catherine Zhang
Glad you loved it 🥰🥰
Jeff
Hi Catherine, how long would I have to bake this recipe if I use the 2X button? Thanks in advance!!
Catherine Zhang
It depends on what cake tin you use. I'd add 20 minutes to the recipe, and keep checking every 5 minutes after until just set!
Laurel
Looking forward to making this! I noticed that in the detailed description above, the cheesecake rests in the oven for 10 min while the directions state 5 min. Which do you recommend?
Catherine Zhang
Hi Laurel! Thanks for picking that up. anytime from 5-10 works. The less you leave it in the oven the softer the centre will be, but both ways are cooked through!
georgia
hi catherine! could i make this chocslte one become mini? if yes, how can i get the formula right?
Catherine Zhang
Hi Georgia, yes you can make these mini. Divide them between cupcake patties for mini cheesecakes, then bake them for 15 minutes instead 😊
Temperance Seow
hihi my oven runs highest at 230c can i check how long i should bake for this temperature ?
Catherine Zhang
Hi! You can bake it for 30 minutes 😊
Natasha
How many pans does the x3 make
Catherine Zhang
It'll make 3 6-inch cakes 😊
CK
Hi, can you use a spring form cake tin? Or does it have to be a solid cake tin? If the latter how do you unmould it without destroying it?
Catherine Zhang
Yes, you can use a spring form tin! If you are using a solid cake tin just lift the cake out via the baking paper up the sides of the tin.
Aidan
Hi Kate, just a quick question. For chocolate Basque cheesecake 6'' you use 450 gr cream cheese, but for 6'' vanilla classic one, you use 300 gr cream cheese (4 inch pan 2X recipe). Why? Are there any tricks?
Catherine Zhang
Hi Aidan! No specific reason. I found that 450g was a good amount for a taller cheesecake in a 6 inch pan, and 300g worked well for the 4 inch pan ❤️
Jade
Hi, I've tried the chocolate burnt cheesecake, compare to the normal burnt cheesecake, the chocolate one is rich but also not as fluffy and light. It's somewhat like a normal chocolate new york cheesecake texture. The taste wise is really chocolatey, just wonder what can i do to make the chocolate burnt cheesecake more fluffy and lighter?
Catherine Zhang
You can remove some of the melted chocolate. The chocolate gives it a fudgier texture but if you don't mind a less intense chocolate flavor you can halve it 😊
Pearl
I baked this for my son's birthday. It came out great. I like that I can just chill it straightaway after resting in the oven for 5 minutes.
Catherine Zhang
So glad you love it, it's an easy bake!
Jei
Hi! I wanna ask how may i convert or adjust the recipe for an 8 inch cake pan? And what about the baking time as well for the 8 inch? Thanks in advance!
Catherine Zhang
You can multiply the recipe by 1.5x!
Aleesha
Your cheesecakes are LITERALLY the best, no faults. I've wholeheartedly made your different cheesecakes at least 10x in total. My favourite is this chocolate one but also following the ube Basque cheesecake measurements, making a pandan one with pandan extract, I use 2 teaspoons for strong flavour, anyone thinking about making this recipe or her other Basque cheesecake recipes, don't think twice, you won't regret this! Just remember even if it looks underdone (jiggly) it sets up in the fridge and you get this ultra smooth satisfying texture inside, as opposed to grainy bitty ish texture
Kim Be
Fantastic. I used this recipe as the basis to replicate a chocolate cheesecake with wasabi that used to be made at my local bakery. My only adjustment was adding 2.5oz of S&B wasabi paste. Nailed it. So delicious!
Leigh
I love this cake. Rich and luxurious and my gluten free friends can enjoy! One question - when you leave it overnight in the fridge to you leave it uncovered?
Catherine Zhang
I'd recommend covering it with cling wrap so it doesn't dry out