Triple Chocolate Basque Cheesecake

Rich, creamy, and full of chocolate flavor, this Chocolate Basque Cheesecake is a must-try for any chocolate lover. Baked at a high temperature, it develops the signature caramelized top that Basque cheesecakes are known for, while the center stays soft and creamy.

Topped with dark chocolate ganache, lightly salted whipped cream, and a crunchy chocolate oat crumble, every bite is rich, smooth, and full of texture. It's an impressive dessert that's easier to make than you think.

🥣 Tools you need

1. Hand mixer
2. 6-inch round baking pan, or a heart-shaped pan
3. Parchment paper/Pan side liner
4. Mixing bowls
5. Whisk and Spatula
   

📝 Ingredients

Chocolate basque cheesecake

1. 240g cream cheese
2. 50g sugar
3. 2 large eggs and 1 egg yolk
4. 170g heavy cream
5. 140g 70% dark chocolate drops
6. 10g cornstarch (optional) 

Chocolate ganache

1. 150g 54% dark chocolate drops
2. 80g heavy cream

Chocolate Oat Crumble

1. 50g oats
2. 40g 70% dark chocolate drops

Salted Whipped Cream

1. 100g cold heavy cream
2. 8g sugar
3. 2g salt

🍳 Step-by-step Instructions 

1. Preheat and prepare the baking pan

Preheat the oven to 210°C (410°F).

Line a 6-inch round baking pan with parchment paper, side and bottom.

2. Melt the chocolate

Melt the dark chocolate over a double boiler or in the microwave using 700w for 20 seconds, stirring until smooth. Set aside and allow it to cool slightly.

3. Make the cheesecake batter

In a large bowl, mix the cream cheese and sugar until fully combined. Mix in the eggs one at a time, followed by the egg yolk. 

Pour in the heavy cream and stir until smooth. Add the melted chocolate and mix until fully incorporated.

Avoid overmixing to keep the cheesecake creamy.

4. Bake

Pour the batter into the prepared cake pan and gently tap the pan on the counter a few times to release any large air bubbles.

Bake at 210°C (410°F) for 20–25 minutes, or until the edges are set and deeply browned while the center still has a noticeable wobble. Remove the cheesecake from the oven and let it cool completely at room temperature.

Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

5. Chocolate ganache

Place the dark chocolate in a bowl. Pour the hot heavy cream over the chocolate and let it sit for about 2 minutes. Stir until smooth and glossy.

Then spread it evenly over the chilled cheesecake and refrigerate until firm.

6. Chocolate oat crumble and salted whipped cream

Combine the oats with melted dark chocolate until evenly coated.

Whip together the heavy cream, sugar, and salt until soft to medium peaks form.

Spread or pipe the whipped cream over the chocolate ganache.

Finish by sprinkling the chocolate oat crumble generously on top.

7. Serving

Serve chilled for the richest, fudgiest texture.

For an even creamier center, let the cheesecake sit at room temperature for 15–20 minutes before slicing.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

🙋 Frequently Asked Questions (FAQ)

• Why is my basque still a bit flowing in the center? Is it fully baked?

That's exactly what you want. A basque cheesecake continues to set as it cools and chills. 

The edges should be firm and well browned, while the center should still jiggle gently when you shake the pan.

• Can I use milk chocolate instead of dark chocolate?

Yes. Milk chocolate will produce a sweeter and softer cheesecake. If using milk chocolate, reduce the sugar by about 10–15 g.

• What type of chocolate works best?

Dark chocolate containing 54–70% cocoa provides the best balance of richness and sweetness.

• Why did my cheesecake crack?

Small cracks are completely normal for Basque cheesecake and add to its rustic appearance. The chocolate ganache also covers any imperfections beautifully.

• Can I make this cheesecake ahead of time?

Absolutely. In fact, the texture and flavor improve after chilling overnight.

💡Baking tips

1. Always use room-temperature cream cheese and eggs for the smoothest batter.
2. Avoid overmixing after adding the eggs to prevent excess air bubbles.
3. Chill the cheesecake for at least 4 hours, but overnight is recommended for the best texture.
4. Use good-quality dark chocolate for the richest flavor.
5. Let the ganache cool slightly before spreading so it stays thick and glossy.
6. Add the chocolate oat crumble just before serving to keep it crisp. 🍫

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