Chocolate Basque Cheesecake Recipe

Learn how to make the best chocolate Basque cheesecake.

►Full written recipe: https://thecookingfoodie.com/recipe/c...


► Equipment I used in this video: https://www.amazon.com/shop/thecookin...

►Classic Basque cheesecake:    • Basque Cheesecake Recipe  
►Pistachio Basque cheesecake:    • Pistachio Basque Cheesecake Recipe  


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Ingredients:
3¼ cups (730g) Cream cheese, room temperature
1 cup (200g) Sugar
250g Dak chocolate
1 tablespoon (8g) Cocoa powder
5 Eggs, large
1½ cups (360ml) Heavy cream
1 teaspoon Vanilla bean paste
1/4 teaspoon Salt
3 tablespoons (24g) Flour

Directions:
1. Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look.
2. Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until smooth. Set it aside to cool slightly.
3. Prepare the Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add melted chocolate, sift in cocoa powder and mix until smooth.
4. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla bean paste and beat until combined.
5. Sift in the flour, add salt and mix on low speed just until combined. You don’t want to overmix.
6. Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 40-55 minutes, or until the top is deeply golden and the center still has a slight jiggle when you move the pan. The cheesecake will continue to set as it cools.
7. Cool and Chill: Allow the cheesecake to cool at room temperature for about 2 hours. Then transfer it to the fridge to chill for at least 4 hours, or preferably overnight.
8. Serve: Once chilled, carefully remove the cheesecake from the springform pan and slice. Enjoy the creamy, rich chocolate goodness!