A rich, burnt-top cheesecake with Spanish origins, offering a rustic twist on the classic dessert – CHOCOLATE. This Chocolate Basque Cheesecake is like a dream!
If you love cheesecakes but want something more rustic, intense, and absolutely irresistible, then Chocolate Basque Cheesecake is the dessert you need to try. Known for its caramelised top, creamy centre, and rich flavour, this cheesecake is a twist on the traditional Basque Burnt Cheesecake from Spain’s Basque Country. Let’s dive into its origins, how it differs from a classic New York cheesecake, and the step-by-step recipe you can make at home.
Where Did Basque Cheesecake Originate?
Basque Cheesecake was first created in San Sebastián, a foodie paradise in northern Spain. The famous restaurant La Viña made it a global sensation with its “burnt” cheesecake that skips the biscuit base and instead relies on high heat to give a caramelized crust and creamy middle. Unlike most cheesecakes, it doesn’t aim for perfection – the rustic cracks and golden top are exactly what makes it unique.
Basque Cheesecake vs. New York Cheesecake
While a New York cheesecake is dense, smooth, and often baked with a biscuit crust in a water bath, the Basque cheesecake is rustic, crustless, and baked at a much higher temperature with no water bath. The result? A burnt, caramelized top with a custard-like interior. Adding chocolate only enhances its bold, rich character.
No Cream Cheese? Make Cream Cheese at Home
Tips for the Perfect Chocolate Basque Cheesecake
- Room temperature ingredients: Prevents lumps and ensures a creamy texture.
- Don’t overbake: The centre should still wobble when you pull it out; it sets as it cools.
- Use quality chocolate: Dark chocolate gives a deep, rich flavour that balances the tangy cream cheese.
- High heat is key: The burnt top is intentional and adds a smoky caramel flavour.
Topping Ideas for Chocolate Basque Cheesecake
While Basque cheesecake is often served plain, adding a topping can take it from rustic charm to a show-stopping dessert. Here are some delicious options:
- Fresh berries: Strawberries, raspberries, or blueberries add freshness and balance the richness. Berries plus Chocolate is always yum.
- Whipped cream: A dollop of lightly sweetened whipped cream or chantilly cream keeps it classic.
- Ganache drizzle: Pour a glossy dark or milk chocolate ganache on top for double indulgence.
- Caramel sauce: A salted caramel drizzle pairs beautifully with the smoky burnt top.
- Nut crunch: Crushed hazelnuts, pistachios, or candied pecans add texture and crunch.
- Coffee glaze: Mix powdered sugar with espresso for a bittersweet glaze.
- Fruit compote: Warm cherry, plum, or orange compote creates a seasonal twist.
These toppings not only enhance flavour but also add visual appeal—perfect if you’re making it for a party or want a café-style finish at home. Here are some you can try-
Storing
Store covered in an airtight container for 3–4 days in the refrigerator. To freeze, wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Like this recipe? Here are more Cheesecake recipe’s to try –
Chocolate Basque Cheesecake
Course: DessertCuisine: Spain, Spanish8
servings30
minutes25
minutesA rich, burnt-top cheesecake with Spanish origins, offering a rustic twist on the classic dessert – CHOCOLATE. This Chocolate Basque Cheesecake is like a dream!
Ingredients
450 g cream cheese, softened, I used Homemade Cream Cheese
200 g dark chocolate, melted
100 g granulated sugar
1 tbsp cocoa powder
1 tsp instant coffee powder
3 large eggs, room temperature
200 ml heavy cream
Directions
- Preheat oven to 240°C. Line a 15cm springform pan with parchment paper, leaving extra paper around the sides for easy lift.
- In a large bowl, beat the room temperature cream cheese and sugar until smooth.
- Add cocoa powder and instant coffee powder, mixing well. Might want to add a tbsp of water to the cocoa powder and coffee, to make a paste and avoid lumps.
- Now, incorporate eggs one at a time, making sure each is fully blended before adding the next.
- Pour in the heavy cream, then fold in the melted dark chocolate. The batter should be silky and glossy.
- Transfer batter into the lined pan.
- Bake in the preheated oven for 25 minutes. The top should look burnt while the centre jiggles slightly.
- Chill for at least 3 hours before slicing for neat cuts.
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