Chocolate Basque Cheesecake

Chocolate Basque Cheesecake is simple to make and rich to eat. What a great combination!

I fell in love with the traditional Burnt Basque Cheesecake. Again – so simple to make, gluten free easy to serve and store!

Piece of Burnt Basque Cheesecake at room temperture with a soft, creamy, slumpy center.
Creamy, soft, slumpy center…

So the idea of adding chocolate to all that goodness was irresistable!

Some recipes made the entire cheesecake chocolate but I wasn’t quite ready to give up the simple, richness of the original so I made it a chocolate marble burnt cheesecake.

I have included instructions to make it marbled or entirely chocolate so you can pick.

There is no crust here to mix and prebake. It is gluten free if you use corn starch (insturactions included) which is another bonus.

This would make a marvelous Valentine chocolate dessert. Or anytime you have a hankering for chocolate and cheesecake!

Wine Pairing for Chocolate Basque Cheesecake

I went with the traditional Pedro Ximenez dessert wine. It was a match made in heaven for sure! You could also serve a Tawny Port. With chocolate component here a snifter of Kahlua or Tia Maria would also be nice.

Piece of Chocolate Burnt Cheesecake on a plate with a fork.

Chocolate Basque Cheesecake

A combination of rich chocolate and creamy vanilla cheesecake.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Spanish
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings


  • 8" springform pan


Chocolate Marble Burnt Cheesecake

  • 4 oz semi-sweet chocolate (113 grams) See Note 1 if making fully chocolate cheesecake.
  • 1 1/4 cup whipping cream
  • 26 oz cream cheese (750 grams)
  • 1 cup sugar (200 grams)
  • 3/4 tsp salt (4 grams)
  • 5 eggs
  • 1 tsp vanilla (5 grams)
  • 2 Tbsps flour (20 grams) Use 1 Tbsp cornstarch for gluten free.
  • 1 1/2 tsp cocoa (5 grams) see Note 2 if making full chocolate cheesecake.


  • Preheat oven to 400 °F. Line an 8" springform pan with 2 layers of parchment paper. Parchment should cover the entire bottom and sides of the pan with 2-3" collar above the pan. Press in as tightly as possible around the bottom and edges.
  • Chop the chocolate in peas size chunks. Heat the whipping cream in a large microwaveable container. Divide the cream in half and add the chocolate to one half. Leave the mixture for the chocolate to melt. (See Note 1 if making a fully chocolate cheesecake)
  • Mix cream cheese, sugar and salt in a large bowl. Beat on medium until fluffy. Add eggs one by one and beat until evenly mixed. Add vanilla and mix well. (See Note 1 if making a fully chocolate cheesecake)
  • Mix the flour in with the mixer on low.
  • Divide the cream cheese mixture roughly in half in to 2 separate bowls. (I scraped mine into a large measuring cup so I could see when I had poured out half.)
  • Mix the plain half of the whipping cream in to one half of the cheese mixture in its bowl.
  • Stir the remaining cream and melted chocolate until well and evenly mixed. Mixture should be completely smooth. Add the chocolate mixture to the other half of the cheese mixture. Add the cocoa powder and beat until completely mixed.
  • Pour the chocolate batter into the spring form pan and tap the pan on the counter to level it. Carefully pour the plain cheese mixture into the center of the chocolate mixture. Do not stir. Pour slowly and evenly and the edges should remain pretty much chocolate and the center will be more marbled chocolate and vanilla.
  • Bake 40 -45 minutes. The top will be dark, burnt looking brown and the center will be still slightly jiggly.
  • All cheee cake to come to room temperature. If you serve it same day (without refrigerating) the center will be creamy and a bit slurry.
    Alternatively you can refrigerate until ready to serve and the texture will be firmer.
  • When ready to serve carefully release the spring form ring and gently pull the parchment away from the cheesecake. Gently transfer the cheesecake to a serving plate. Cut in wedges and serve.
  • Cheese cake will keep nicely a few days in the fridge. It can also be frozen, sealed and thawed in the fridge when ready to serve.


Fully Chocolate Basque Cheesecake
Note 1:  If making the cheesecake entirely chocolate increase the semi-sweet chocolate to 6 oz (170 grams)  and the cocoa to 1 Tbsp or 10 grams. 
Heat all the cream and add all semi-sweet chocolate. Leave it to melt.
After the egg mixture is mixed there is no need to divide it in half.  Simple beat  in all the chocolate mixture and then beat in the flour and the cocoa.


Calories: 450kcal | Carbohydrates: 27g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 372mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1293IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg
Chocolate Basque Cheesecake

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