This Chocolate Loaf Basque Cheesecake is your favorite Loaf Pan Basque Cheesecake made with the addition of cocoa powder and melted bittersweet chocolate. It is ultra creamy, chocolatey, and indulgent without being too sweet.
It is one of the easiest cheesecakes you will make with no special techniques, no water bath, and no bottom crust. Also look at those curves. It's a showstopper!
I have made dozens of cheesecakes, specializing in Basque Style Cheesecakes, which are quite a bit easier and perhaps even tastier than standard cheesecakes. I’ve made regular Chocolate Basque Cheesecake, Pumpkin Basque Cheesecake, and Matcha Basque Cheesecake.
I’ve used these cheesecake techniques in Oreo Brownie Cheesecake, Cheesecake in a 9x13 Pan, and in these Mini Basque Cheesecakes (super quick to make and very giftable). These recipes are simple, requiring only combining the ingredients and lining a pan with parchment paper. They are very low effort high reward desserts.
Recipe Testing
The trick to a great cheesecake is not even a trick it all. It’s to use high quality ingredients and let them shine without adding too much sugar.
Sour Cream: I’ve compared using cream cheese in the batter versus adding sour cream. Using cream cheese alone creates a creamier texture and a better taste compared with adding sour cream.
Timing: Another key element is the timing. I've tested this recipe at different baking times and 30-35 minutes (a shorter baking time) results in the creamiest chocolatey texture.
Ingredients
Below are the ingredients needed to make Chocolate Loaf Basque Cheesecake.
- Cream Cheese: Use 3 ½ standard 8oz bars, not whipped cream cheese.
- Granulated Sugar: Use 1¼ cups granulated sugar. It’s not overly sweet.
- Salt: Just a small amount to balance flavor.
- Bittersweet Chocolate Chips: Use only high quality chocolate chips. I recommend either Guittard or Ghirardelli which are widely available in stores. If you have extra chocolate chips, try this Brown Butter Chocolate Chip Banana Bread.
- Eggs: Use large eggs. They can be at room temperature, but they don’t have to be.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. It enhances the flavor of the chocolate so it is helpful to add, but if you do not have it you can leave it out.
- Heavy Cream: Use heavy whipping cream.
- Cocoa Powder: Use high quality cocoa powder, not store brand or white label. Just as above, I recommend Ghirardelli or Guittard (some of the oldest chocolate companies in the world). This is also a key ingredient in this Really Simple Flourless Chocolate Cake.
See the recipe card for full information on ingredients and quantities.
What to Know About Using a Loaf Pan
Loaf pans can come in several different sizes and dimensions. This recipe was designed for use with a 1½ lb loaf pan.
Loaf pans also come in 1 lb, 1¼ lb, and 1½ lb sizes. Some are 9x5 at the bottom, but 10x5 at the top, or 9.5x5.5 (not to mention mini loaf pans and decorative loaf pans). The important thing to keep in mind is regardless of the size of the loaf pan, the batter should come up to about ½ inch below the top of the pan.
If you have extra batter, put it in a separate parchment paper lined dish, and then reduce the overall cooking time (smaller dishes = less baking time). Use the color of the top of the cheesecake as the primary indicator of doneness.
How to Make Chocolate Loaf Basque Cheesecake
Below are the step-by-step instructions and photos for how to make a Chocolate Loaf Basque Cheesecake.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 400°F. Butter a 1½ lb loaf pan and line with parchment paper so that there is 1-2 inches of overhang around all sides.
Step 1. Cream Cheese and Sugar: In a large bowl, add the softened cream cheese and granulated sugar. Beat on low until combined. Increase the speed to medium and beat for 5 minutes until soft, smooth, and creamy. Add the salt and combine.
Step 2. Add Melted Chocolate: In a separate small microwavable bowl, add the bittersweet chocolate chips. Heat in the microwave at 50% power for 1 minute. Stir then add 30 seconds at 50% power and repeat stirring in between until fully melted.
Once the chocolate has fully melted, add it to the cream cheese mixture and mix to combine.
Step 3. Add the Eggs: Add the eggs one at a time, mixing in between until fully incorporated.
Step 4. Heavy Cream: Add the heavy cream and whisk to combine.
Step 5. Sift Cocoa Powder: Use a fine mesh strainer to sift in the cocoa a little at a time. To do so place the cocoa powder in the fine mesh strainer and tap the sides over the mixing bowl to add a dusting of cocoa powder to the batter, then stir, repeating as needed until it has all been incorporated. This prevents lumps from forming in the batter.
Step 6. Pour and Bake: Pour the chocolate cheesecake batter into the prepared loaf pan. Bake at 400° for 30-35 minutes ot until the edges are raised and very dark brown in color and the center is still quite jiggly and soft and lighter medium brown in color.
Let the cheesecake cool at room temperature until fully cooled. Then place in the fridge for 4 hours or overnight. Remove from the fridge 15 minutes before serving for the creamiest texture.
Tip: Letting the cake cool fully at room temperature reduces the chance of additonal cracks forming and preserves the smooth creamy texture. It also prevents water droplets from forming when covering the cheesecake, which can discolor the top if they drop onto the cheesecake.
Storage and Freezing
- To Store: This is an excellent recipe to make ahead. It can be stored in the fridge for 3-5 days if well covered.
- To Freeze: This chocolate cheesecake also freezes very well. Cut individual slices and place them in an airtight container or gallon freezer bag and freeze for up to 3 months.
Tips for Making the Best Chocolate Cheesecake
- High Quality Chocolate: The most important tip is to use high-quality chocolate chips and high-quality cocoa powder. This is the best way to get a high-quality, incredibly delicious chocolate cheesecake. High-quality chocolate chips also melt better and are easier to incorporate in the batter.
- Fully Preheat the Oven: Many ovens take much longer than indicated to actually come to the set temperature. For best results, a separately purchased in oven thermometer is quite helpful.
- Preparing the Pan: Buttering the pan helps the parchment stick to the pan, which makes pouring the batter into the parchment-lined pan quite a bit easier.
- Softened Cream Cheese: If you have not softened your cream cheese ahead of time, microwave it at low power for 30 seconds at a time, flipping it over in between until softened, but not melted.
- Sifting Cocoa Powder: Sifting the cocoa powder into the batter ensures that the cocoa powder does not clump up in the batter. The cocoa powder helps the texture and structure of the cheesecake.
- Don’t Overbake: The center of the cheesecake should be very soft and wiggly. It will set as it cools. The best way to ensure a soft and creamy cheesecake (this is what a Basque Cheesecake is all about) is to not overbake it.
- Cracks are Okay: This is a rustic style cheesecake and it may crack at the edges. The cracks will settle as it cools and become less noticeable, but the cracks are part of the rustic charm of this style of cheesecake (no need for perfection here).
- Remove 15 Minutes Before Serving (creamy texture): Remove the cheesecake from the fridge 15 minutes before serving to ensure the creamiest, silkiest texture.
- Cutting Clean Slices: If you want clean slices, run a knife under hot water, drying it before slicing the cake and repeating in between slices. Slices that are a little bit messy are great too. It’s a rustic style cheesecake. It doesn’t need to look perfect.
For More Cheesecake Recipes You May Love
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Chocolate Loaf Basque Cheesecake
Ingredients
- 1¾ lbs cream cheese bars (3½ standard 80z bars) softened
- 1¼ cup granulated sugar
- ¼ teaspoon salt
- 1¼ cups high-quality bittersweet chocolate chips 227g (Ghirardelli or Guittard)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1⅔ cup heavy cream 378g
- 2 tablespoon cocoa powder 11g
Instructions
- Preheat the oven to 400°F.
- Butter a 1½ lb loaf pan and line it with parchment paper so that there is 2 inches of overhang.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar, starting at low speed and increasing to medium once the sugar has been incorporated in the cream cheese. Beat at medium speed for 5 minutes until light and creamy. Add the salt and combine.
- Add the high-quality bittersweet chocolate chips (recommend Ghirardelli or Guittard) to a microwave safe bowl and microwave on low for 30 seconds to 1minute and stir. Adding 30 seconds at a time and stirring in between until fully melted and smooth. Add the melted chocolate to the cream cheese mixture and mix until combined.
- Ensure that the mixture is not hot, then add the eggs one at a time, mixing in between until each has been fully incorporated. Add the vanilla extract and combine.
- Add the heavy cream and use a whisk to combine. Pour the mixture into the prepared loaf pan.
- Bake at 400°F for 30-35 minutes or until the edges are raised and dark brown and the center is medium brown.
- Let the cheesecake cool to room temperature then cover and refrigerate for 4 hours or overnight.Remove from the fridge 15 minutes before serving for the creamiest texture.
Notes
- High Quality Chocolate: The most important tip is to use high-quality chocolate chips and high-quality cocoa powder. This is the best way to get a high-quality, incredibly delicious chocolate cheesecake. High-quality chocolate chips also melt better and are easier to incorporate in the batter.
- Fully Preheat the Oven: Many ovens take much longer than indicated to actually come to the set temperature. For best results, a separately purchased in oven thermometer is quite helpful.
- Preparing the Pan: Buttering the pan helps the parchment stick to the pan, which makes pouring the batter into the parchment-lined pan quite a bit easier.
- Softened Cream Cheese: If you have not softened your cream cheese ahead of time, microwave it at low power for 30 seconds at a time, flipping it over in between until softened, but not melted.
- Sifting Cocoa Powder: Sifting the cocoa powder into the batter ensures that the cocoa powder does not clump up in the batter. The cocoa powder helps the texture and structure of the cheesecake.
- Don’t Overbake: The center of the cheesecake should be very soft and wiggly. It will set as it cools. The best way to ensure a soft and creamy cheesecake (this is what a Basque Cheesecake is all about) is to not overbake it.
- Cracks are Okay: This is a rustic style cheesecake and it may crack at the edges. The cracks will settle as it cools and become less noticeable, but the cracks are part of the rustic charm of this style of cheesecake (no need for perfection here).
- Remove 15 Minutes Before Serving (creamy texture): Remove the cheesecake from the fridge 15 minutes before serving to ensure the creamiest, silkiest texture.
- Cutting Clean Slices: If you want clean slices, run a knife under hot water, drying it before slicing the cake and repeating in between slices. Slices that are a little bit messy are great too. It’s a rustic style cheesecake. It doesn’t need to look perfect.
- Loaf Pan Sizes: Loaf pans can come in several different sizes and dimensions. This recipe was designed for use with a 1½ lb loaf pan.
- Loaf pans also come in 1 lb, 1¼ lb, and 1½ lb sizes. Some are 9x5 at the bottom, but 10x5 at the top, or 9.5x5.5 (not to mention mini loaf pans and decorative loaf pans). The important thing to keep in mind is regardless of the size of the loaf pan, the batter should come up to about ½ inch below the top of the pan.
- If you have extra batter, put it in a separate parchment paper lined dish, and then reduce the overall cooking time (smaller dishes = less baking time). Use the color of the top of the cheesecake as the primary indicator of doneness.
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