Chocolate Basque Cheesecake

Baked chocolate burnt Basque cheesecake

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5 from 9 reviews

Rich chocolate cheesecake with a burnt top and semi-set center. This version of the Sans Sebastian burnt basque cheesecake is to die for.


  • 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


  1. Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
  2. Melt the chocolate in the microwave or over a hot water bath and set aside to cool slightly
  3. Place the cream cheese in a large bowl and beat until smooth
  4. Add the sugar and mix until well combined
  5. Add the cocoa powder, and instant coffee and beat until smooth and lump-free
  6. Whisk in the eggs and chocolate, then add the cream and whisk until smooth
  7. Pour into the lined cake tin and bake for 25 mins
  8. Open the oven door and wedge in a spoon, let the cake sit for 5 mins
  9. Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
  10. Unmould, slice and enjoy!
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