Chocolate Basque Burnt Cheesecake Recipe
Chocolate Basque Burnt Cheesecake Recipe – A rich, creamy, and decadent twist on the classic Basque cheesecake with a beautifully caramelized top and a melt-in-your-mouth chocolatey center. This easy-to-make, no-crust dessert is perfect for chocolate lovers and can be baked in an oven or air fryer.
Chocolate Basque Burnt Cheesecake Recipe—a decadent twist on the classic Basque cheesecake. With its signature caramelized top and irresistibly creamy, melt-in-your-mouth center, this chocolate-infused delight is a dream for dessert lovers. The combination of cream cheese, dark chocolate, and cocoa powder creates a luscious texture with deep, bittersweet flavors. Baked at high heat, the beautifully burnt crust adds a subtle smokiness that perfectly balances the sweetness. This cheesecake requires no crust and minimal effort, making it an effortlessly elegant treat. Whether served warm for a gooey center or chilled for a firmer bite, this Chocolate Basque Burnt Cheesecake is the ultimate indulgence for any occasion.
Ingredients
- 190 g cream cheese
- 1.5 eggs (90 g)
- 180 g chocolate (2 bars)
- 10 g unsweetened cocoa powder
- 45 g sugar
- 120 g fresh cream
- A pinch of salt
Nutritional Information
- Calories: 400
- Protein: 8g
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Sugar: 25g
- Fiber: 2g
- Sodium: 200mg
- Cholesterol: 100mg
Directions
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In a mixing bowl, soften the cream cheese. Add sugar and mix well. Then, add cocoa powder and stir until fully incorporated.
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Lightly beat the egg in a separate bowl. Gradually add it to the cream cheese mixture, stirring continuously to combine.
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Break the chocolate into pieces and place it in a microwave-safe bowl. Microwave in two 1-minute intervals, stirring in between to ensure it melts evenly. Once fully melted, add it to the mixture and stir well. Then, pour in the fresh cream, add a pinch of salt, and mix until smooth.
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Line a 12 cm cake mold with parchment paper. Pour the batter through a fine sieve into the mold to ensure a smooth texture.
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Preheat the air fryer. Cook at 180°C (356°F) for 25 minutes, then increase to 200°C (392°F) for 3 more minutes. Check for doneness—if the center jiggles slightly, it's ready.
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Cover the cake with parchment paper, let it cool, and refrigerate for at least 6 hours before serving.
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