Chocolate Burnt Basque Cheesecake
Chocolate Burnt Basque Cheesecake
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!
Ingredients
Method
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.
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.
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)
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.
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.
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.
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.
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.
Pour the cheesecake bater through a sieve, into the lined tin.
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!
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.
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.
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.
Hi! All these recipes come in the Bake it better book?? Love your creations!
Hi Nancy, they come in the e-book which you get for free if you join my Bake It Better online classes 🙂
Hi! Do you know perhaps what temperature it should be in the middle of the cake to achieve the perfect texture?
That would be very helpful!
I’m afraid I didn’t check that
Hi, what temp/time if you don’t have a fan assisted oven?
increase the temp by 15c
Hello Matt,
I happened to read your cheesecake 101 recipe first. Since I do not have a fan assisted oven, I was curious how to adjust it. You replied to a comment that it should be lowered by 15C. Here though, you replied to once comment to increase it by 15C.
Does the increasing and decreasing by 15C depend on which flavor of cheesecake one is baking?
Thank you in advance.
Sorry – if you are using fan assisted the temp should always be 15C lower than non fan assisted. But if a recipe is in fan assisted and you have non fan, then increase by 15c
All I can say is wow!!!
Hi, thanks for lots of tips, hopefully this time mine won’t rise that much and crack. Quick question: what’s that at the bottom of the form, did you dust it with flower or something?
Just some parchment!
What should I do with cooking time and lining if I am making them in cupcake/muffin tins for mini servings for a party?
I’m afraid I haven’t tested that
Thanks for the reply. I ended up scrapping that idea and just using the springform. It turned out SO wonderful. I piped the whipped butterscotch on top just to add an additional layer of richness and it was gone at the party in under an hour. Thank you so much for this.
Thank you. I ended up scrapping that idea and using the springform. It turned out BEYOND amazing. I piped the whipped butterscotch on top as well. Gone within the hour at the party I brought it too. Thank you!
Ahh amazing!!
Hi Matt, Love the recipe! Planning on baking it this weekend for a friend’s birthday – But travelling with a cheesecake while making sure it stays in shape in this weather is tricky so I’m planning to try and bake it in a ceramic bake and serve bowl because it’s easier to carry. Completely new trial but do you think I will still need the damp tea towels or should I simply go for a water bath? Let me know what your thoughts are 🙂
Ceramic won’t be ideal for heat transfer when baking so it will be risky! You are better off cooking it as normal and then chilling it overnight. Once it’s chilled it will be firm enough to travel with! just get in back in the fridge when you arrive!
Hey Matt! I don’t have a stand mixer yet so should I use the hand mixer or do this manually? (I think the hand mixer might be too fast but not sure)
You can do it by hand for sure!!
This might be an extremely dumb question, but oh well. Can I make a double batch of this, but bake one and keep the rest of the batter in the refrigerator or the freezer covered with cling wrap for later use?
You can definitely chill the batter but not freeze it!
Thankyou!! Any idea how long can I chill it for?
I haven’t tried so test as long as you want!