Rich chocolate cheesecake with a burnt top and semi-set center. This version of the Sans Sebastian burnt basque cheesecake is to die for.
🍰 Chocolate Basque Cheesecake
🛒 Ingredients
- 16 oz (450 g) Cream cheese, room temperature
- 200g (7 oz) Dark chocolate, 65-70%
- 1/2 cup (100 g) White sugar
- 1 tbsp (7 g) Cocoa powder
- 1 tsp Instant coffee
- 3 Large eggs, room temperature
- 240ml (1 cup) Thickened/Heavy cream
👩🍳 Instructions
- Preheat: Preheat the oven to 240°C / 465°F and line a 6 inch / 15 cm cake tin with baking paper.
- Melt Chocolate: Melt the chocolate in the microwave or over a hot water bath and set aside to cool slightly.
- Beat Cream Cheese: Place the cream cheese in a large bowl and beat until smooth.
- Add Sugar: Add the sugar and mix until well combined.
- Add Flavorings: Add the cocoa powder, and instant coffee and beat until smooth and lump-free.
- Combine Everything: Whisk in the eggs and chocolate, then add the cream and whisk until smooth.
- Bake: Pour into the lined cake tin and bake for 25 mins.
- Rest in Oven: Open the oven door and wedge in a spoon, let the cake sit for 5 mins.
- Chill: Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours.
- Serve: Unmould, slice and enjoy!