Cocoa lovers keen to put a spin on San Sebastian’s famous dessert will adore this decadent Burnt Chocolate Basque Cheesecake recipe.
Our take on the famous crustless cheesecake from Basque Country in northern Spain features Duch-process cocoa and rich dark chocolate.
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What Is A Burnt Chocolate Basque Cheesecake?
The now world-famous Basque Cheesecake was first created in 1990 at La Viña, a bar in San Sebastián, Spain, by chef Santiago Rivera.
I had the opportunity to fork through a slice of the famous cake when researching the Best Pintxos Bars in San Sebastian. The staff at La Viña sling cheesecakes like a busy bartender in NYC on New Years Eve! Prepare to get in line, it’s worth the wait.
Unlike New York–style cheesecake, which is dense and features a crust, the Basque version is more rustic, crustless, and intentionally burnt on top.
San Sebastián is a city known for its innovative culinary scene (considered a pilgrimage for Michelin Star restaurant chasers) and this cheesecake has since become an iconic Basque dessert, appearing on menus all over the world.
Our Chocolate Basque Cheesecake offers the perfect tweak to the original recipe, producing a cocoa-forward creamy tender interior and slightly burnt exterior.
Burnt Chocolate Basque Cheesecake
Equipment
- 8 inch deep dish springform pan
- Stand Mixer
- spatula
- Heatproof Bowl
- saucepan
- whisk
- Sieve
Ingredients
- 6 oz Unsweetened Chocolate chopped
- 1 1/3 cups Whipping Cream
- 24 oz Cream Cheeese
- 2/3 cup White Sugar
- 1/2 cup Brown Sugar packed
- 1 tsp Vanilla Bean Paste
- 1/2 tsp Kosher Salt
- 4 Eggs
- 3 tbsp Dutch-process Cocoa Powder
- 3 tbsp All Purpose Flour
Instructions
- Preheat oven to 430F for 30 minutes to ensure the oven is sufficiently hot when you put the cheesecake in.
- Fit an 8 inch round springform pan (3 inches deep), with 2 pieces of parchment paper, leaving a 2 inch overhang folded down over the sides of the pan.
- Place the chopped chocolate in a large heatproof bowl.
- In a small saucepan over medium-low heat, bring the heavy cream just to a boil, then pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth and the chocolate is completely melted. Set aside and let cool slightly.
- In a stand mixer with a paddle attachement, beat the cream cheese, both sugars, vanilla and salt on medium speed. Scrape down the bowl, then add the eggs one at a time, until incorporated. Scrape down the bowl and beat until no lumps remain. Add the melted chocolate and beat on low speed until combined. Sift in the cocoa power and flour and mix until incorporated. Scrape down the bowl until no streaks remain.
- Carefully pour the batter into the prepared pan and bake for 35-40 minutes. The top should be dark and the centre should be very jiggly. It will look unset and liquidity. Let cool in the pan on a wire rack for 1 hour, then transfer to the fridge to completely cool.
- Remove the cheesecake from the pan and peel the parchment paper away from the exterior. Serve at room temperature.
Nutrition
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