Iceberg Chocolate Basque Cheesecake

April 24, 2026

If you love a rich, creamy dessert that feels both rustic and indulgent, this chocolate-topped Basque cheesecake is absolutely worth trying. Inspired by the classic burnt cheesecake, this version keeps its signature caramelized top and custardy center, finished with a smooth layer of dark chocolate ganache.

The contrast makes it special, lightly burnt on the outside, soft and creamy inside, with a silky chocolate finish. What makes it even better is it’s surprisingly simple to make.

🧾 Ingredients (6-inch / 15 cm pan)

Cheesecake

250g cream cheese (room temperature)
55g sugar
10g cornstarch or low-gluten flour
3 eggs
150g heavy cream (35% fat)

Chocolate Ganache Layer

160g dark chocolate (around 70% cocoa)
25g unsalted butter
160g heavy cream

Optional

Cocoa powder (for dusting)

🍳 Instructions

Step 1: Preheat oven to 220°C (428°F) and Make the batter

Method 1 (classic):

Mix softened cream cheese, sugar, and cornstarch until smooth.
Add eggs one by one, mixing well after each.
Add heavy cream and mix until fully combined.

Method 2 (quick & easy): 👉 This method is faster and works perfectly for basque cheesecake.

Add all cheesecake ingredients (including eggs and cream) into a container.
Blend until completely smooth.

Step 2: Prepare the pan

Line a 6-inch pan with parchment paper.
Let the paper extend above the edges for the classic rustic shape.
Pour the batter into the pan (Optional: filter the batter for an extra smooth texture).

Step 3: Bake

Bake on the middle rack for 20 minutes for soft and fluid center, or 25 minutes for firmer texture.
The top should be burnt, while the center remains slightly jiggly.
Let cool completely at room temperature.

Step 4: Make the ganache

Heat the heavy cream gently (do not boil).
Add dark chocolate and let it melt and stir until smooth (No need to chop the chocolate).
Add butter and mix until glossy.

Step 5: Assemble

Pour the ganache over the cooled cheesecake and spread evenly.

Step 6: Chill

Refrigerate for at least 4 hours (overnight preferred). Dust lightly with cocoa powder if desired before serving.

❓ Frequently Asked Questions

1. Why is my cheesecake still soft in the center?

That’s the signature texture of Basque burnt cheesecake. It will firm up slightly after chilling but should stay creamy inside.

2. Can I use a blender for everything?

Yes, it’s one of the easiest ways to get a smooth batter. But do not over-blend for too long.

3. Do I need to chop the chocolate?

Not necessarily. If you're using standard bars, breaking them into pieces is enough.

4. What chocolate works best?

Dark chocolate around 70% cocoa is ideal for a balanced taste, not too sweet, not too bitter.

5. How do I know when the cake is done with baking?

Top is dark brown / slightly burnt and center is still jiggly when moving. It will continue to set as it cools. Don’t worry about cracks or an uneven surface, that rustic look is exactly what makes a Basque burnt cheesecake so appealing.

6. Can I make it ahead of time?

Yes, it tastes even better the next day. Store in the fridge for up to 3 days.