Cheesecakes are always a good idea when you are expecting guests – almost everyone likes them. But you can bake them even without expecting anyone. Make them just for yourself. This Basque Cheesecake (aka. Burnt Cheesecake) here with chocolate is one of those candidates you don’t want to share anyway. So it’s fine to make one only for yourself ;P
I have baked quite a few Basque cheesecakes in my life. Some of them made it on the blog here. For example, this Classic Basque Cheesecake or this San Sebastian Cheesecake with Cherries – both extremely delicious. From now on you also got a recipe for this one here made with loads of chocolate ;)
Basque cheesecakes also called San Sebastian cheesecakes (or burnt cheesecakes), are baked at higher temperatures compared to “regular” cheesecakes. A classic NY cheesecake is usually baked at a temperature of around 320°F. At this temperature, you bake the cheesecake slowly (often in a water bath) in order to get a nice and creamy texture. If you look at a Basque cheesecake recipe it looks like you are doing everything quite differently. For example, high baking temperatures above 390°F which will make the top look burnt… but that is intentional. Due to the higher temperatures, a slightly shorter baking time (and of course also due to the ingredients used), the Basque cheesecake gets decent (dark) color on top but remains super soft and creamy inside. Well… only if you take it out of the oven at the right moment ;P
The baking time is extremely important for the texture and creamy consistency of the Basque cheesecake. If you bake cakes often, you will usually make sure that the cake bakes completely through. Using a wooden skewer, you can quickly determine if a cake is cooked through or if it needs to stay in the oven a little longer. Unfortunately, this is not possible with this type of cheesecake. Here you have to rely on the “wobble” ;)
Although Basque cheesecakes are actually quite simple to make and pretty straightforward, you do need some experience to get a perfect consistency… or maybe just need some courage?! You see, you don’t bake this type of cheesecake all the way through. In fact, some parts of the cheesecake should be still raw when you take it out of the oven… which will turn into the perfect consistency when cooled completely.
You should check towards the end of the baking time if the cheesecake is ready to come out – if it wobbles a little bit in the center it is done. If the complete surface of the cheesecake still moves, it needs a few minutes more in the oven. If nothing moves at all then you tap the pan, you are too late ;P But don’t worry – you will still get a nice cheesecake. Just firmer and less creamy.
If you can’t get the perfect creamy consistency the first time, don’t worry. Whatever comes out of the oven, tastes great anyway. Over time you will know when the “wobble” is perfect. Promised ;P
INGREDIENTS / ZUTATEN
200g heavy cream
800g cream cheese (full fat)
200g sugar
6 large eggs
20g cornstarch, sifted
10g cocoa powder, sifted
200g Schlagsahne
800g Frischkäse
200g Zucker
6 Eier (L)
20g Speisestärke, gesiebt
10g Kakaopulver, gesiebt
DIRECTIONS / ZUBEREITUNG
2. Chop the chocolate and add it together with the heavy cream to a microwave-safe bowl. Slowly melt the chocolate in the microwave and mix to get a thick smooth chocolate sauce (ganache). Let cool down a bit.
3. Add the cream cheese and sugar to a large bowl and mix to combine. Add the eggs one after another to the bowl and mix each time until well combined. Mix cornstarch and cocoa powder and sift into the bowl – mix until well combined. Add the cooled ganache and mix until well combined. Pour the mixture into the prepared baking tin and bake for about 45-50 minutes in the preheated oven. The sides of the cheesecake should have set but the center should still wiggle if you move the tin. Take out of the oven and let cool down completely, then remove from the tin.
2. Die Schokolade grob hacken und zusammen mit der Sahne in eine mikrowellengeeignete Schüssel geben. Die Schokolade langsam in der Mikrowelle schmelzen und mit der Sahne verrühren, bis eine glatte Schokoladensauce (Ganache) entsteht. Etwas abkühlen lassen.
3. Frischkäse und Zucker in eine große Schüssel geben und gut verrühren. Die Eier nacheinander dazugeben und jeweils gut unterrühren. Stärke und Kakao vermischen und in die Schüssel sieben – alles gut verrühren. Die abgekühlte Ganache dazugeben und unterrühren. Die Masse in die vorbereitete Backform füllen und im vorgeheizten Ofen für etwa 45-50 Minuten backen. Die Ränder des Käsekuchens sollten fest geworden sein, in der Mitte sollte die Masse aber noch etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und vollständig abkühlen lassen, dann aus der Form lösen.
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Here is a version of the recipe you can print easily.
Print
Basque Chocolate Cheesecake
- Prep Time: 00:15
- Cook Time: 00:50
- Total Time: 04:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Spain
- Diet: Vegetarian
Description
Probably the creamiest cheesecake in the world – and the most delicious one: Basque Chocolate Cheesecake. So good!
Ingredients
200g semi-sweet chocolate (70% cocoa), chopped
200g heavy cream
800g cream cheese (full fat)
200g sugar
6 large eggs
20g cornstarch, sifted
10g cocoa powder, sifted
Instructions
1. Preheat the oven to 220°C (430°F). Line an 8 inches (20cm) baking tin with baking parchment and grease lightly. The baking parchment should overlap the sides quite a bit so the cheesecake can rise. Set aside.
2. Chop the chocolate and add it together with the heavy cream to a microwave-safe bowl. Slowly melt the chocolate in the microwave and mix to get a thick smooth chocolate sauce (ganache). Let cool down a bit.
3. Add the cream cheese and sugar to a large bowl and mix to combine. Add the eggs one after another to the bowl and mix each time until well combined. Mix cornstarch and cocoa powder and sift into the bowl – mix until well combined. Add the cooled ganache and mix until well combined. Pour the mixture into the prepared baking tin and bake for about 45-50 minutes in the preheated oven. The sides of the cheesecake should have set but the center should still wiggle if you move the tin. Take out of the oven and let cool down completely, then remove from the tin.
Notes
Enjoy baking!
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