Chocolate Basque Cheesecake

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

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5 from 1 vote

A combination of rich chocolate and creamy vanilla cheesecake.

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: Spanish

Servings: servings

Calories: 450kcal

Author: Carolyn Hetke

Equipment

8" springform pan

Ingredients

Chocolate Marble Burnt Cheesecake

4 oz semi-sweet chocolate (113 grams) See Note 1 if making fully chocolate cheesecake.
1 ¼ cup whipping cream
26 oz cream cheese (750 grams)
1 cup sugar (200 grams)
¾ teaspoon salt (4 grams)
5 eggs
1 teaspoon vanilla (5 grams)
2 Tbsps flour (20 grams) Use 1 tablespoon cornstarch for gluten free.
1 ½ teaspoon cocoa (5 grams) see Note 2 if making full chocolate cheesecake.

Instructions

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.

Notes

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 tablespoon 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.

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