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
Scale
- 16 oz (450 g) Cream cheese, room temperature
- 200g (7 oz) Dark chocolate, 65-70%
- 1/2 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!
Find it online: https://zhangcatherine.com/chocolate-basque-cheesecake/