Chocolate Burnt Basque Cheesecake

Chocolate Burnt Basque Cheesecake


DifficultyBeginnerYields8 Servings

A classic burnt basque cheesecake is a hot trend, and here we’re making a super creamy chocolate burnt basque cheesecake version.

The secret is wrapping the springform cake tin in wet tea towels when you bake the cheesecake. Almost like cake strips, these help to insulate the side of the tin and create an even bake, preventing the chocolate burnt basque cheesecake from rising up too high along the edges, and overcooking.

The bake time can definitely be something you adjust, 25 minutes results in a very very soft centre, but I’ve baked it firmer and still really enjoyed the texture! Play around with the timings and see what works for you.

Looking for a classic burnt basque cheesecake? Then check out my Cheesecake 101 recipes!ย 

 


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Ingredients


 360 g Dark Chocolate50-60% Cocoa Solids
 525 g Double/Heavy Cream
 930 g Full Fat Cream Cheese
 190 g Caster Sugar
 10 g Cocoa Powder
 18 g Plain/All-Purpose Flour
 3 g Fine Sea Salt
 350 g Whole EggsRoughly 6-7 large eggs, but crack them, whisk, then weigh
Equipment

Method


1

Pre-heat the oven to 220C/430F Fan Assisted. Meanwhile, take a 9" springform cake tin and line the bottom with a circle of parchment paper and then line the sides with a long strip of parchment, slightly higher than the height of the tin. Remove the cream cheese from the fridge so it can sit at room temperature for 30 minutes.

2

Into a medium bowl, add the chocolate (ensure it is chopped so that is melts easily) and cream. Place this over a pan of gently simmering water, and stirring in small circular motions in the centre of the bowl, keep mixing it until you have a glossy smooth ganache and all the chocolate has melted. Set this to one side to cool slightly.

3

Into the bowl of a stand mixer, add the cream cheese, and then sift over the sugar, salt, cocoa powder and flour.
(You can also use a food processor to make this recipe, see the notes)

4

With the paddle attachment, mix it on a low speed for 2 minutes. It's important to mix on a low speed to ensure we don't add too much air.

5

Scrape down the bowl, really ensuring you scrape anything stuck to the bottom and then place the mixer on a low speed again and slowly drizzle in the eggs.

6

Once you've added all the eggs, continue to mix for 1-2 minutes or until there are no more lumps of cream cheese. If you find there are still lumps, you can give it a very quick blend with a hand blender.

7

Finally, scrape down the bowl one final time and with the mixer on low, slowly drizzle in the cooled chocolate (which should be around 30-35C/86-95F on a digital thermometer). You should end up with a smooth chocolatey batter.

8

Take your lined tin and place it onto a large baking tray. Place two sheets of foil underneath, and then wrap the tin with two wet tea towels that you have lightly wrung the water out of. Wrap these around the outside of the tin and then fold the foil up around them. This will help to create an even bake and rise to the cheesecake, and help to prevent it from rising too high along the edges.

9

Pour the cheesecake bater through a sieve, into the lined tin.

10

Place the tray into the oven and bake for 25 minutes - on the middle rack of the oven. It will be very wobbly when it comes out but that is expected!

11

Leave the cheesecake at room temperature for 30 minutes, then place it in the fridge for a minimum of 18 hours (ideally 24 hours). It's important to let is cool for this long so the cheesecake can set but stay creamy in the centre when you cut it. 25 minutes baking will result in a very very creamy centre, but if you want it slightly firmer you can increase the bake time.

12

When serving, if you leave this out of the fridge the centre will begin to soften so it is best to serve it from the fridge if you want a creamy, but stable texture. Too long out of the fridge and it can become runny.

Recipe Notes
13

If you want to make this in a food processor, simply follow the same steps, but blending on a low speed (so as not to incorporate too much air) and scraping down the sides and bottom of the bowl to ensure everything gets incorporated.

Ingredients

 360 g Dark Chocolate50-60% Cocoa Solids
 525 g Double/Heavy Cream
 930 g Full Fat Cream Cheese
 190 g Caster Sugar
 10 g Cocoa Powder
 18 g Plain/All-Purpose Flour
 3 g Fine Sea Salt
 350 g Whole EggsRoughly 6-7 large eggs, but crack them, whisk, then weigh
Equipment

Directions

1

Pre-heat the oven to 220C/430F Fan Assisted. Meanwhile, take a 9" springform cake tin and line the bottom with a circle of parchment paper and then line the sides with a long strip of parchment, slightly higher than the height of the tin. Remove the cream cheese from the fridge so it can sit at room temperature for 30 minutes.

2

Into a medium bowl, add the chocolate (ensure it is chopped so that is melts easily) and cream. Place this over a pan of gently simmering water, and stirring in small circular motions in the centre of the bowl, keep mixing it until you have a glossy smooth ganache and all the chocolate has melted. Set this to one side to cool slightly.

3

Into the bowl of a stand mixer, add the cream cheese, and then sift over the sugar, salt, cocoa powder and flour.
(You can also use a food processor to make this recipe, see the notes)

4

With the paddle attachment, mix it on a low speed for 2 minutes. It's important to mix on a low speed to ensure we don't add too much air.

5

Scrape down the bowl, really ensuring you scrape anything stuck to the bottom and then place the mixer on a low speed again and slowly drizzle in the eggs.

6

Once you've added all the eggs, continue to mix for 1-2 minutes or until there are no more lumps of cream cheese. If you find there are still lumps, you can give it a very quick blend with a hand blender.

7

Finally, scrape down the bowl one final time and with the mixer on low, slowly drizzle in the cooled chocolate (which should be around 30-35C/86-95F on a digital thermometer). You should end up with a smooth chocolatey batter.

8

Take your lined tin and place it onto a large baking tray. Place two sheets of foil underneath, and then wrap the tin with two wet tea towels that you have lightly wrung the water out of. Wrap these around the outside of the tin and then fold the foil up around them. This will help to create an even bake and rise to the cheesecake, and help to prevent it from rising too high along the edges.

9

Pour the cheesecake bater through a sieve, into the lined tin.

10

Place the tray into the oven and bake for 25 minutes - on the middle rack of the oven. It will be very wobbly when it comes out but that is expected!

11

Leave the cheesecake at room temperature for 30 minutes, then place it in the fridge for a minimum of 18 hours (ideally 24 hours). It's important to let is cool for this long so the cheesecake can set but stay creamy in the centre when you cut it. 25 minutes baking will result in a very very creamy centre, but if you want it slightly firmer you can increase the bake time.

12

When serving, if you leave this out of the fridge the centre will begin to soften so it is best to serve it from the fridge if you want a creamy, but stable texture. Too long out of the fridge and it can become runny.

Recipe Notes
13

If you want to make this in a food processor, simply follow the same steps, but blending on a low speed (so as not to incorporate too much air) and scraping down the sides and bottom of the bowl to ensure everything gets incorporated.

Chocolate Burnt Basque Cheesecake