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Chocolate Basque Burnt Cheesecake
I simply fell in love with this Chocolate Basque Burnt Cheesecake. It is a dessert that I simply couldn’t miss. It is so silky, smooth, rich and chocolatey, that there is no way not to fall in love with it from the first bite.
Ingredients
- 6 oz (180g) semisweet chocolate
- 1 cup (240ml) whipping cream
- 25 oz (700g) cream cheese
- 1 cup (200g) sugar
- 3/4 tsp (4g) salt
- 5 eggs
- 1 tsp (5g) vanilla extract
- 2 tbsp (20g) flour
- 1 tbsp (10g) cocoa powder
Instructions
- Preheat the oven to 400F (200C). Grease with butter an 8-inch (20cm) springform pan. Line the pan with 2 sheets of parchment paper, in such a way as to make sure it comes about 2 inches (5m) above the pan. The sheets are lined in a pretty rustic way, creased in some places.
- Place chocolate and whipping cream into a heat-proof bowl.
- Melt over a bain-marie. Let it cool slightly.
- In a large bowl mix cream cheese with sugar and salt until well combined.
- With a mixer on medium speed, incorporate eggs, one at a time.
- Add vanilla and melted chocolate with cream and mix to incorporate.
- With a mixer on low, incorporate flour and cocoa powder.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, until deep brown but still jiggly in the center. If it burns too fast while baking, cover with aluminum foil.
- Refrigerate the cheesecake right away for at least 4 hours or overnight.
- It is best to be served at room temperature.
- Cut into slices and serve. Refrigerate the leftovers, and bring to room temperature before serving.
Nutrition
Serving: 1 serving out of 12Calories: 433kcalCarbohydrates: 30.2gProtein: 8.1gFat: 33.1gSaturated Fat: 20gCholesterol: 155mgSodium: 335mgPotassium: 192mgFiber: 1.2gSugar: 25.2gCalcium: 76mgIron: 2mg