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Cheesecake often gets a reputation for being difficult, but let me assure you, that doesn’t have to be the case. Yes, there are some fussy cheesecakes out there, but there are also super approachable ones… like this Chocolate Basque Cheesecake. The batter comes together in one bowl and its rustic appearance makes it a great choice for newbies.
If you aren’t familiar, Basque Country is a region that straddles the border of Spain and France. The area is known for having rich culture and delicious food, like the famous basque cheesecake! The chocolate version of the recipe we have for you today might just be even more delicious than the original, and that’s saying a lot! With rich dark chocolate, cocoa powder, and espresso powder baked into the cake, the final results are irresistible.
One of the great things about basque cheesecake is that there isn’t a crust! Just pour the batter right into a parchment lined pan and pop it in the oven. Trust me, you won’t miss the crust with this scrumptious filling. Give this easy Chocolate Basque Cheesecake a try and it’s sure to be a new favorite!
Chocolate Basque Cheesecake
Ingredients
- 3 (8 oz) packages cream cheese, room temp
- 3/4 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon espresso powder
- 1 (7 oz) bar dark chocolate, melted and slightly cooled
- 4 eggs, room temp
- 3/4 cup heavy cream, room temp
- ½ teaspoon salt
- 2 tablespoons flour
Preparation
- Remove all chilled ingredients from fridge to bring them to room temperature.
- Preheat oven to 400 degrees F and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat together cream cheese and sugar until smooth, then mix in the cocoa powder and espresso powder.
- Whisk in the melted chocolate and eggs, one at a time, until fully combined.
- Mix in heavy cream and salt just until smooth.
- Sift in flour and mix until just combined (over mixing will add too much air to the batter).
- Transfer batter to the prepared pan and bake for 35-40 minutes, or until center has only a slight jiggle.
- Optional: broil for 1-2 minutes for a more “burnt” appearance.
- Allow cake to cool completely, then refrigerate until ready to serve.
Recipe adapted from 12tomatoes.com