Chocolate Basque Cheesecake

Ingredients You’ll Need

Here’s what you’ll need to make this delicious Chocolate Basque Cheesecake:

• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup semisweet chocolate chips, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Parchment paper (for lining the pan)

Kitchen Equipment Needed

Before you start, make sure you have the following kitchen tools:

• Springform Pan – To bake the cheesecake and ensure easy removal.
• Mixing Bowls – For combining ingredients.
• Electric Mixer – For beating the cream cheese and mixing the batter.
• Rubber Spatula – To fold ingredients and scrape the sides of the bowl.
• Oven – Preheat to 400°F (200°C).

Step-by-Step Directions

1. Prepare Your Pan: Line the bottom and sides of a 9-inch springform pan with parchment paper. Make sure the paper extends above the edges of the pan, as this will help you remove the cheesecake later.
2. Preheat Your Oven: Set your oven to 400°F (200°C) and allow it to fully preheat.
3. Mix the Batter: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually add the sugar, mixing until well combined. Add the heavy cream, cocoa powder, melted chocolate, vanilla extract, and salt. Mix until smooth and fully incorporated.
4. Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix; just mix until each egg is fully incorporated before adding the next.
5. Pour and Bake: Pour the batter into the prepared springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is set but still slightly jiggly.
6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps to prevent cracking and allows the cheesecake to cool gradually. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
7. Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld and the texture to firm up. When ready to serve, gently remove the cheesecake from the springform pan.

Tips and Tricks

• Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before starting. This helps to create a smooth and creamy batter.
• Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix just until smooth and combined.
• Check for Doneness: The cheesecake should be deeply browned on top and set in the center with a slight jiggle. It will continue to firm up as it cools.

How to Store Chocolate Basque Cheesecake

Store the cheesecake in the refrigerator in an airtight container for up to 5 days. It can also be frozen for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. Thaw in the refrigerator before serving.

Variations on the Recipe

• Salted Caramel: Drizzle the cheesecake with salted caramel sauce before serving for an extra layer of flavor.
• Nutty Crunch: Add crushed nuts, such as hazelnuts or almonds, to the top of the cheesecake for added texture and flavor.
• Espresso Infusion: For a mocha twist, add a tablespoon of instant espresso powder to the batter.