Chocolate Basque Cheesecake Recipe & Tutorial
Recipe Overview
Overview
This Chocolate Basque Cheesecake is a delightful variation of the traditional Basque cheesecake, known for its creamy texture and slightly burnt top. The addition of rich 70% chocolate and a hint of espresso elevates the flavor profile, making it a truly indulgent dessert. The recipe emphasizes the importance of using room temperature ingredients, particularly the cream cheese, to ensure a smooth and lump-free batter.
The process begins with melting the chocolate and cream together, creating a luxurious base. The key to achieving the perfect texture is to mix the ingredients on low speed to minimize air bubbles, which can lead to cracks during baking. The incorporation of eggs is done gradually, ensuring a well-combined mixture that bakes evenly.
Baking at a high temperature for a short duration is crucial for this cheesecake, allowing it to set while maintaining a creamy interior. The use of a springform pan makes it easy to release the cheesecake without damaging its delicate structure. After cooling, the cheesecake is chilled in the fridge, allowing the flavors to meld beautifully.
When served, the cheesecake boasts a rich chocolate flavor complemented by the subtle bitterness of espresso. It’s a dessert that not only looks impressive but also delivers on taste, making it a perfect choice for gatherings or special occasions. This recipe is sure to become a favorite for chocolate lovers and cheesecake enthusiasts alike.
Recipe Details
Steps & Tips
Melt 285g of 70% chocolate chips and 500g of double cream together in a bain-marie.
Allow the melted chocolate and cream mixture to cool to 35-40°C.
Tip: Ensure all ingredients are at the same temperature to avoid cracks in the cheesecake.
Add 810g of room temperature cream cheese to the mixer and mix for 1 minute until broken up.
Tip: Mix on a slow speed to minimize air bubbles and achieve a smooth surface.
Add 230g of caster sugar and sift in 10g of cocoa powder, 20g of plain flour, and 1 teaspoon of salt.
Tip: Use the darkest cocoa powder available for a richer flavor.
Mix the batter on slow speed for about a minute, then scrape down the sides.
Slowly add 290g of whisked eggs to the mixture in a slow stream.
Preheat the oven to 230°C.
Ensure the cooled chocolate mixture is at the correct temperature before adding it.
Add 2 teaspoons of vanilla extract to the mixture.
Give the batter a final scrape and mix on low speed.
Prepare a 20cm springform pan lined with greaseproof paper and a collar.
Wrap the baking tin with wet tea towels and foil to prevent uneven baking.
Sieve the cheesecake mixture into the prepared tin to remove lumps and air bubbles.
Tip: Wet tea towels and wrap them around the baking tin to help bake the cheesecake evenly.
Tap the tin on the surface to remove any remaining air bubbles.
Bake the cheesecake in the preheated oven for 25-27 minutes.
Let the cheesecake cool for 30-40 minutes before refrigerating.
Refrigerate the cheesecake for a minimum of 18 hours.
Take the cheesecake out of the fridge after 24 hours.
Unclip the springform pan and remove the paper.
Tip: Heat the knife with a blowtorch or under hot water for cleaner slices.
Use a heated knife to cut the cheesecake into slices.
Place a slice of cheesecake onto a plate for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using room temperature cream cheese helps create a smooth batter without lumps.
- •Baking the cheesecake at a high temperature for a short time helps achieve a creamy center.
- •Adding espresso enhances the chocolate flavor and adds depth to the cheesecake.
- •Wrapping the cheesecake pan in wet towels helps prevent it from rising too quickly.
