Rich Chocolate Basque Cheesecake
Rich Chocolate Basque Cheesecake is a creamy, crustless baked cheesecake made with cream cheese, dark chocolate, cocoa powder, espresso powder, eggs, and heavy cream.
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Servings: 8
Ingredients
- 3 packages / 8 oz each cream cheese room temperature
- 3/4 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp espresso powder
- 1 bar / 7 oz dark chocolate melted and slightly cooled
- 4 large eggs room temperature
- 3/4 cup heavy cream room temperature
- 1/2 tsp salt
- 2 tbsp all-purpose flour
Instructions
- Remove the cream cheese, eggs, and heavy cream from the refrigerator.
- Allow all chilled ingredients to come to room temperature before preparation.
- Preheat the oven to 400°F.
- Line a 9-inch springform pan with parchment paper, allowing the parchment to extend up the sides of the pan.
- Place the room-temperature cream cheese in a large mixing bowl.
- Add the granulated sugar.
- Beat the cream cheese and sugar together until the mixture is smooth and fully combined.
- Add the cocoa powder.
- Add the espresso powder.
- Mix until both powders are evenly incorporated.
- Add the melted and slightly cooled dark chocolate.
- Whisk until the chocolate is fully combined with the cream cheese mixture.
- Add the eggs one at a time.
- Whisk well after each addition until each egg is fully incorporated.
- Add the room-temperature heavy cream.
- Add the salt.
- Mix only until the batter is smooth.
- Sift the all-purpose flour into the batter.
- Mix gently until the flour is just combined.
- Do not overmix the batter, as excess air may affect the final texture.
- Transfer the batter to the prepared springform pan.
- Smooth the top lightly, if necessary.
- Place the pan in the preheated oven.
- Bake for 35 to 40 minutes, or until the edges are set and the center has only a slight jiggle.
- For a darker Basque-style top, broil the cheesecake for 1 to 2 minutes, if desired.
- Watch the cheesecake carefully during broiling to prevent burning beyond the desired appearance.
- Remove the cheesecake from the oven.
- Allow the cheesecake to cool completely at room temperature.
- Refrigerate the cheesecake until fully chilled and set.
- Slice and serve chilled or slightly softened.
Notes
To make this Rich Chocolate Basque Cheesecake gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.
Confirm that the dark chocolate, cocoa powder, espresso powder, cream cheese, heavy cream, sugar, eggs, and salt are labeled gluten free.
Use gluten-free certified parchment paper and ensure the springform pan has not been used with gluten-containing crusts or baked goods without thorough cleaning.
Prepare the cheesecake with clean bowls, whisks, spatulas, measuring tools, and baking equipment to avoid gluten cross-contact.
If serving with toppings, choose gluten-free options such as fresh berries, whipped cream, cocoa powder, or gluten-free caramel sauce.
Allow the gluten-free cheesecake to chill completely before slicing, as it may be slightly more delicate.