Introduction
Indulge in the rich and creamy goodness of Chocolate Basque Cheesecake. This delightful dessert combines the velvety texture of cheesecake with the intense flavor of dark chocolate, creating a decadent treat that will satisfy any sweet tooth.
Why Make This Recipe
If you’re a fan of chocolate and cheesecake, this recipe is a match made in dessert heaven. The combination of creamy cheesecake with the deep, bittersweet taste of dark chocolate offers a unique and luxurious dessert experience that is sure to impress your taste buds.
How to Make 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
Directions:
- Bring all chilled ingredients to room temperature.
- Preheat oven to 400 degrees F and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat cream cheese and sugar until smooth. Add cocoa powder and espresso powder.
- Whisk in melted chocolate and eggs, one at a time, until well combined.
- Mix in heavy cream and salt until smooth.
- Sift in flour and mix gently.
- Transfer batter to the pan and bake for 35-40 minutes until the center has a slight jiggle.
- Optional: broil for 1-2 minutes for a more "burnt" appearance.
- Cool the cake completely, then refrigerate before serving.
How to Serve Chocolate Basque Cheesecake
Serve slices of the Chocolate Basque Cheesecake chilled for the best taste experience. Add a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of indulgence.
How to Store Chocolate Basque Cheesecake
Store any leftovers of the Chocolate Basque Cheesecake in the refrigerator in an airtight container. It can be kept for up to 5 days, ensuring the freshness of the dessert.
Tips to Make Chocolate Basque Cheesecake
- Ensure all ingredients are at room temperature for a smooth and creamy batter.
- Be careful not to overmix the batter to avoid incorporating too much air.
- Keep an eye on the baking time to achieve the perfect texture – a slight jiggle in the center is ideal.
Variation
For a twist on the traditional recipe, you can experiment with different types of chocolate, such as milk or white chocolate, to create unique flavor profiles for your Chocolate Basque Cheesecake.
FAQs
- Can I use instant coffee instead of espresso powder? Yes, you can substitute instant coffee for espresso powder in this recipe.
- How can I prevent cracks in the cheesecake? Avoid overbaking and rapid temperature changes to prevent cracks from forming.
- Can I freeze Chocolate Basque Cheesecake? It is not recommended to freeze this cheesecake as the texture may be compromised upon thawing.
