Name: Chocolate Basque Cheesecake
Cook time: 7200 s
Total time: 7200 s
Ingredients: 1 kg cream cheese; 450 gr heavy cream; 300 gr sugar; 250 gr chocolate chips; 20 gr AP flour; 20 gr cocoa powder; 10 gr espresso powder; 10 gr salt; 6 pasture raised eggs; Butter/oil (for brushing the pan)

BENGINGI

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Chocolate Basque Cheesecake

cook:

2 h 0 min

0.0

(2)

Here's a recipe that combines two of my favorite things—cheesecake and chocolate. I can't believe it took me so long to realize this wonderful combo! It's so easy and quick to make that you truly have no excuses not to whip it up for your friends and family this weekend. To flavor the Basque cheesecake with chocolate, all you need to do is melt chocolate over a double boiler and pour it into the batter. That's it! To enhance the chocolate flavor, I also added cocoa powder and espresso powder, giving the cake a deeper, richer chocolaty taste. Make it a day in advance, as it’s best after resting in the fridge overnight. But hey, if you can't wait, you can enjoy it after it sets for an hour at room temperature post-baking. Enjoy!

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Ingredients

1 kg cream cheese

450 gr heavy cream

300 gr sugar

250 gr chocolate chips

20 gr AP flour

20 gr cocoa powder

10 gr espresso powder

10 gr salt

6 pasture raised eggs

Butter/oil (for brushing the pan)

Directions

Step 1

First melt chocolate over double broiler. Once melted remove from the heat and set aside to cool.

250 gr chocolate chips

Step 2

Preheat your oven to 400F or 200C.

Step 3

Butter/oil a 9 inch cake pan, then line with 2 overlapping parchment papers, making sure parchment comes at least 2 inches above top of pan on all sides. If you have another smaller pan, do the same thing with that pan as we probably will have more batter than needed for the 9 inch cake pan.

Butter/oil (for brushing the pan)

Step 4

Beat the cream cheese and sugar in a stand mixer's bowl with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, and sugar has dissolved (about 2 minutes).

1 kg cream cheese

300 gr sugar

Step 5

Add eggs one at a time, once incorporated, add another one. Scrape down sides of bowl.

6 pasture raised eggs

Step 6

Add heavy cream, salt, and melted chocolate and beat until combined, about 30 seconds.

450 gr heavy cream

10 gr salt

Step 7

Turn off mixer and sift in flour, cocoa powder and espresso powder. Fold the flour in making sure there are no lumps remained.

20 gr AP flour

20 gr cocoa powder

10 gr espresso powder

Step 8

Pour batter into the prepared pan (fill up the pan, up to an inch from the top. I use the rest to make a smaller cheesecake). Bake cheesecake for 45-55 min, until deeply golden brown on top and still very jiggly in the center.

Step 9

Let cool to room temperature. Place in the fridge overnight.

Step 10

The day after, take the cake out of the fridge at least 1 hour before slicing and serving.

Step 11

YASSS!

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