Another Basque cheesecake recipe for you – this time it’s a chocolate one! Who doesn’t like chocolate?! Don’t worry, I know some people that don’t and it’s okay, we’re still friends! 😉 This chocolate cheesecake is absolutely creamy and a joy to eat. 🙂 If you have not seen it yet, a few weeks ago I’ve shared a pistachio Basque cheesecake with you too, you can take a look here. 🙂
Ingredients:
Cheesecake:
- 850g Philadelphia cheese – room temp
- 235g caster sugar
- 170g milk chocolate
- 70g dark chocolate
- 335g double cream
- 5 large eggs
- 1 teaspoon vanilla extract
- 15g cocoa powder
- Pinch of salt
Decor:Â
- 50g whipping cream
- 50g milk chocolate
- 25g dark chocolate
- BerriesÂ
Instructions:
- Take out the Philadelphia cheese from the fridge way before you start making the cheesecake to let it get to a room temperature.Â
- A few minutes before you start preparing the cheesecake, preheat your oven to 200C – no fan.Â
- Place and press in two pieces of baking paper into a 22cm springform pan – making sure that one of them is turned at a slight angle, so that the baking paper sticks out above the rim around the whole of the springform. This is needed because the cheesecake will rise whilst baking.Â
- Chop the milk and dark chocolate into smaller pieces and place in a measuring jug or a bowl.Â
- Heat up 100g of the double cream over a low heat until it just starts to simmer and pour it over the chocolates – stir until smooth. Add the rest of the cold double cream to the mixture and stir until combined. Leave aside for a few minutes.Â
- Place the Philadelphia cheese and sugar in a mixing bowl and using the paddle attachment, beat together for about 2 minutes. Scrape down the sides of the bowl and beat for another minute or so until smooth.Â
- Add the chocolate mixture, then the cocoa (through a sieve) and beat for about 30 seconds.Â
- Add the eggs and vanilla extract and mix on a low speed just until combined – try not to over-beat the mixture.Â
- Pour the cheesecake mixture into the prepared tin through a sieve.Â
- Bake for around 44 minutes. It will jiggle a lot – this is good & certainly the consistency that you want it to be. The top should be pretty browned too. But since every oven is different, if it hasn’t browned, don’t worry. You can turn on the top grill function in your oven for the last 2 minutes or so of the baking time. But please make sure to keep an eye on the cheesecake if/when you do that.Â
- Carefully take it out of the oven and let it cool before placing it in the fridge to set OVERNIGHT. Do not open the springform until the cheesecake had the time to set in the fridge. 🙂Â
Baking it for 44minutes will ensure that the cheesecake is soft and has a creamy consistency in the middle as you can see in the main photo. You can add a few more minutes, if you’d prefer for it to be slightly firmer, but I am not sure I’d recommend doing that. 😉 Everyone who has tasted this pistachio Basque cheesecake kept mentioning the fab consistency it has.
I feel like every time I bake a Basque cheesecake I am tempted to reduce the baking time by another minute or two, maybe I will risk it next time 😉Â
Happy Baking! 🙂
