Chocolate Basque Cheesecake

Chocolate Basque Cheesecake is a rich, decadent dessert that combines the creamy texture of a Basque-style cheesecake with the indulgent flavor of chocolate. Unlike traditional cheesecakes, Basque cheesecakes are known for their caramelized, rustic top and smooth, creamy interior. Here’s how to make it:

Chocolate Basque Cheesecake Recipe

Ingredients:

For the Cheesecake:

• 2 lbs (900g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) sour cream
• 4 large eggs
• 1/2 cup (50g) unsweetened cocoa powder (preferably Dutch-process)
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Crust (optional):

• 1 1/2 cups (150g) crushed graham crackers or digestive biscuits
• 1/4 cup (50g) unsalted butter, melted
• 1 tbsp granulated sugar (optional)

Instructions:

1. Prepare the Crust (Optional):

• If you want to add a crust, mix the crushed graham crackers or digestive biscuits with the melted butter and sugar. Press the mixture into the bottom of a springform pan (about 9 inches or 23 cm) to form an even layer. Bake at 350°F (175°C) for 10 minutes. Let it cool while you prepare the cheesecake batter. If you prefer a crustless cheesecake, you can skip this step.

2. Make the Chocolate Cheesecake Batter:

• Preheat the Oven: Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to come up higher than the sides of the pan (this helps achieve the signature caramelized look).

• Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.

• Add the Wet Ingredients: Add the sour cream, heavy cream, eggs, and vanilla extract to the mixture. Beat until fully combined and smooth.

• Add the Cocoa Powder: Sift the cocoa powder and salt into the batter, then mix until fully incorporated. The batter should be thick and smooth.

3. Bake the Cheesecake:

• Pour the Batter: Pour the cheesecake batter into the prepared pan (with or without the crust) and spread it evenly.

• Bake: Bake the cheesecake at 400°F (200°C) for 50-60 minutes. The cheesecake should be slightly puffed and have a deep, caramelized brown top. The center should be slightly wobbly (it will firm up as it cools).

• Cool: Let the cheesecake cool in the pan for about 1 hour at room temperature, then refrigerate it for at least 4 hours (or overnight) to set.

4. Serve the Cheesecake:

• Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Slice and serve chilled.

Tips:

• Top with Whipped Cream or Ganache: For extra indulgence, top your Chocolate Basque Cheesecake with a dollop of whipped cream or a drizzle of chocolate ganache.
• Crustless Option: The cheesecake is naturally rich and creamy, so it doesn’t necessarily need a crust. If you prefer a lighter dessert, go for a crustless version.
• Flavor Variations: You can add chocolate chips to the batter or sprinkle some sea salt on top for a contrasting flavor.

This Chocolate Basque Cheesecake is perfect for chocolate lovers who enjoy the unique texture and rustic look of Basque-style cheesecakes. Enjoy every creamy, decadent bite! 🍫🧀