Chocolate Basque Cheesecake
This Chocolate Basque Cheesecake recipe is a game-changer for a few reasons. First, it's unbelievably easy to make. Seriously, you almost can't mess it up! Unlike traditional cheesecakes that can be fussy and prone to cracking, this one thrives on a little bit of imperfection. The slightly burnt top and edges are actually what make it so delicious and give it that signature caramelized flavor. Inside, it's incredibly creamy and fudgy, almost like a chocolate custard. Plus, you don't need a water bath, or any fancy techniques. Just mix, bake, and enjoy! It's a fantastic dessert for when you want something impressive but don't want to spend hours in the kitchen. This Chocolate Basque Cheesecake is truly the perfect balance of rich chocolate flavor and effortless baking.
Ingredients
- 2 pounds cream cheese softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- ½ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with crumpled parchment paper.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Do not overmix.
- Stir in heavy cream and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to wet ingredients and mix on low speed until just combined. Do not overmix.
- Pour batter into the prepared springform pan.
- Bake in the preheated oven for 50-60 minutes, until the top is dark brown and the center is slightly jiggly.
- Cool completely at room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
- Remove from pan, peel away parchment paper, and serve chilled.