“I’m not much of a baker, but wanted to make something special when my in-laws visited.”
This recipe creates a rich and decadent Chocolate Basque Cheesecake, characterized by its intentionally burnt top and creamy, fudgy interior. The combination of dark chocolate, cocoa, and espresso powder creates a deeply satisfying dessert.
Chocolate Basque Cheesecake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese, room temp | 3 (8 oz) packages |
| Granulated sugar | 3/4 cup |
| Cocoa powder | 1 tablespoon |
| Espresso powder | 1 teaspoon |
| Dark chocolate, melted and slightly cooled | 1 (7 oz) bar |
| Eggs, room temp | 4 |
| Heavy cream, room temp | 3/4 cup |
| Salt | 1/2 teaspoon |
| Flour | 2 tablespoons |
Instructions:
- Bring Ingredients to Room Temperature: Remove all chilled ingredients from the refrigerator to allow them to reach room temperature. This is crucial for a smooth batter.
- Prepare the Pan and Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends up the sides of the pan.
- Combine Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar together until smooth and creamy.
- Add Cocoa and Espresso: Mix in the cocoa powder and espresso powder until well combined.
- Incorporate Chocolate and Eggs: Whisk in the melted and slightly cooled dark chocolate. Then, add the eggs one at a time, whisking until each is fully incorporated.
- Add Cream and Salt: Mix in the heavy cream and salt just until the batter is smooth.
- Sift and Fold in Flour: Sift the flour into the batter and mix until just combined. Be careful not to overmix, as this will add too much air and affect the texture.
- Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 35-40 minutes, or until the top is deeply browned and the center has only a slight jiggle.
- Optional Broiling: For a more pronounced “burnt” top, broil for 1-2 minutes, watching closely to prevent burning.
- Cool and Refrigerate: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for several hours or overnight until thoroughly chilled.
- Serve: Remove the cheesecake from the springform pan, slice, and serve.
