Chocolate Basque Cheesecake
Basque cheesecake was the first thing I ever baked, and it’s so simple that it’s hard to get wrong. You can also easily customize it to the flavors you love. I personally love dark chocolate and the liquid, creamy texture of Basque cheesecake, so this version is one of my absolute favorites!
Ingredients
Procedure
- Melt chocolate in warmed cream.
- Beat cream cheese and sugar until smooth.
- Add cocoa powder, vanilla, salt, and eggs one at a time.
- Add chocolate mixture. Mix well.
- Pour into the baking pan and bake at 450°F / 230°C for 22 minutes. (It should be jiggly when you take it out—this means the center will be soft and creamy.)
- Let it cool on the counter for 15 minutes, then refrigerate for at least 4 hours. (This is the hardest part!!)
Tips
- Remember to sift the cocoa powder and the mixture to make the texture smoother.
- You can soak the parchment paper in warm water to make it easier to fit into the baking pan.
- After pouring the batter into the pan, remember to tap it a few times on the counter to release air bubbles so the cake won’t have holes.