This Chocolate Basque Cheesecake is creamy and rich made with bittersweet chocolate and cream cheese for the perfect indulgent chocolate dessert.
Basque cheesecake, which originated in San Sebastian, Spain, is quite a bit easier than other types of cheesecake. It does not involve a water bath, nor does it include a bottom crust. It is rustic and decadent and can be made by everyone, including beginner bakers.
Basque cheesecakes require very little effort. They’re not about getting that perfectly smooth top. They’re about indulging in a dessert that is rich and creamy with simple ingredients and simple preparation: a cheesecake that is more accessible and much less laborious.
This cheesecake can even be made in a variety of different household dishes, which is particularly helpful if you don't have a springform pan. Details for how to skip the springform pan are in this recipe for Cheesecake Without a Springform Pan. To use a loaf pan, use this Loaf Pan Basque Cheesecake recipe, or to make mini cheesecakes, use this Mini Basque Cheesecake Recipe.
It’s also incredibly adaptable. You can use the base recipe to make versions like this Pumpkin Basque Cheesecake, which is great around the holidays, or combine it with a chocolate brownie, similar to this Oreo Brownie Cheesecake.
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🌟 Why You’ll Love This Recipe
Rich and Indulgent: Bittersweet chocolate and cream cheese are an excellent pair in this satisfyingly creamy and chocolatey cheesecake.
Simple Ingredients: The recipe calls for simple ingredients such as cream cheese, sugar, eggs, and high-quality chocolate (easy to find at most stores).
Easy Preparation: It can be simply made with a hand mixer and it skips a bottom crust and a water bath for an impressive dessert that can be prepped in only 15 minutes.
🛒 Ingredients
Below are the ingredients needed to make Chocolate Basque Cheesecake.
- Cream Cheese: Use full-fat cream cheese bars. The recipe calls for 3 ½ standard 8oz bars of cream cheese.
- Sugar: Use granulated sugar. This dessert is sweet but not overly sweet.
- Salt: A small amount to balance flavor.
- Bittersweet Chocolate Chips: It is very important to use high-quality chocolate chips. I recommend either Ghirardelli or Guittard. They can be found at regular grocery stores, Target, Whole Foods, and Amazon. Store brands or lower quality brands will not melt well and just won’t taste as good.
- Vanilla Extract: Use real vanilla extract. Costco sells large bottles that are much less expensive per unit volume than the small ones at the grocery store. If you don’t have it and don’t want to go out to buy it, then you can omit it.
- Heavy Cream: Use heavy whipping cream. Use a whisk to incorporate it into the batter.
- Cocoa Powder: Sifted in at the end, just a small amount to add texture to the batter.
📝 How to Make Chocolate Basque Cheesecake
Below are the step-by-step instructions and photos for how to make Chocolate 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.
Step 1. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar using a hand mixer or a stand mixer for 5 minutes. Start on low speed. Once the sugar is incorporated (after 10-30 seconds), increase the speed one notch (on a 3-speed mixer that would be a setting of 2).
Step 2. Melt The Chocolate: Add the chocolate to a microwavable bowl and microwave for 1 minute at 50% power, then stir. Continue adding 30 seconds at 50% power and stirring in between until the chocolate has melted.
Step 3. Add The Chocolate: Add the melted chocolate to the cream cheese mixture and beat to combine.
Step 4. Add The Eggs: Add the eggs one at a time mixing until each one is fully incorporated before adding the next egg. Add the vanilla extract and combine.
Step 5. Whisk In The Whipped Cream: Add the whipped cream and use a whisk to combine it with the chocolate cream cheese mixture.
Step 6. Sift Cocoa Powder: Using a fine mesh strainer, sift in the cocoa powder little by little, stirring in between until fully incorporated.
Tip: Sifting in the cocoa powder prevents clumps of the cocoa powder from forming in the batter. The cocoa powder provides depth of flavor as well as enhances the texture.
Step 7. Prepare A Springform Pan: Butter the bottom and sides of a 9-inch springform pan. Line the pan with parchment paper such that there are 2 inches of overhand on all sides.
This may mean you will need to use 2 pieces of parchment paper. If using 2 pieces of parchment paper, butter the pan, line it with one sheet, then butter the first sheet and layer it with a second sheet of parchment paper.
Step 8. Assemble: Pour the chocolate cheesecake mixture into the prepared springform pan.
Step 9. Bake at 400°F for 35 minutes. The outer edges should be a very dark brown, however, it should not be burned. The center will be a shade or two lighter, and the center will still be quite soft. It will firm up as it cools.
Allow the Chocolate Basque Cheesecake to cool to a warm room temperature, then refrigerate overnight or until serving.
Tip: This is a very rich cake, Each individual may only need a small slice, which also allows you to easily serve a large crowd.
🍴 How to Serve, Store, and Freeze
- To Serve: To serve the cheesecake, can cut fairly small slices. It is quite decadent. The cheesecake does not need any toppings or extras but feel free to top the cheesecake with whipped cream and berries if you like.
- To Store: Store in the springform pan covered tightly with plastic wrap or aluminum foil. If using plastic wrap, press the plastic wrap gently, but firmly against any cut slices/open sides of the cheesecake to prevent it from absorbing any flavors from the fridge.
- To Freeze: Either store the entire cheesecake in an airtight container, or cut individual slices and store in an airtight container or freezer bag for up to 3 months.
✏️ Chocolate Basque Cheesecake FAQs
I recommend using a high-quality brand, such as Ghirardelli or Guittard. Use either bittersweet or semisweet chocolate. You can either use chocolate chips, or a bar of chocolate that has been cut into smaller chunks and melted in the microwave (or stovetop if you prefer).
No, a springform pan is not strictly necessary, you can use any pan that has an equal volume as a standard 9-inch springform pan.
This cheesecake holds up very well in the refrigerator. You can make the cheesecake up to 4 days in advance with excellent results (which I have done!).
If You're Interested in More Cheesecake Recipes, You May Love These:
If you tried this Chocolate Basque Cheesecake Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Chocolate Basque Cheesecake
Ingredients
- 1¾ lbs full fat cream cheese bars 3½ standard 8oz bars
- 1¼ cups granulated sugar
- ¼ teaspoon salt
- 1¼ cups high-quality bittersweet chocolate chips 8oz or 227 grams
- 4 large eggs
- 1 teaspoon vanilla extract
- 1⅔ cup heavy cream
- 2 tablespoon cocoa powder
Instructions
- Preheat the oven to 400°F.
- Butter a 9-inch springform pan. Then line the pan with parchment paper so that you have 2 inches of overhang around the entire pan. If needed, you can butter the parchment paper and layer another sheet of parchment paper on top. The butter helps the parchment paper stick to the pan.
- In a large bowl use a hand held mixer or a stand mixer to beat the cream cheese and granulated sugar for 5 minutes. Start on low, then increase the speed one notch.
- Add the salt and combine.
- In a separate microwave safe bowl, add the chocolate chips and microwave for 1 minute at 50% power. Continue adding 30 seconds to 1 minute at a time at 50% power, stirring in between until fully melted.
- Add the melted chocolate to the cream cheese mixture and beat to combine.
- Ensure that the mixture is cool, and not hot. Then add the eggs, one at a time, mixing until fully incorporated before adding the next egg. Add the vanilla extract and combine
- Add the heavy cream and whisk to incorporate. Use a fine mesh strainer to sift the cocoa powder a little at a time into the mixture, using a whisk to incorporate the cocoa powder into the batter.
- Pour the chocolate cheesecake batter into the springform pan. Bake at 400°F for 35 minutes or until the top is very dark brown (but not burned) around the edges and the center is still quite wiggly. Let it cool at room temperature, then refrigerate until serving.
Notes
- Bittersweet Chocolate Chips: It is very important to use high-quality chocolate chips. I recommend either Ghirardelli or Guittard. They can be found at regular grocery stores, Target, Whole Foods, and Amazon. Store brand or lower quality brands will not melt well and just won’t taste as good.
- Sifting Cocoa Powder: Sifting in the cocoa powder prevents clumps of the cocoa powder from forming in the batter. The cocoa powder provides depth of flavor as well as enhances the texture.
- Serving: This is a very rich cake. Each individual may only need a small slice, which also enables you to serve a large crowd easily.
Sam says
I made this for a dinner party and it was a huge hit. Such a hit that when my husband and I were fighting over the last slice, we decided the only fair way to settle it was to make it again immediately.
You definitely have to have faith pulling it out of the oven bc it looks sooooo wobbly and undercooked but it firms up when it cools.
I would add to grease the parchment top of the parchment paper (that actually touches the cake) as well.
Lauren says
Haha I love that! No better solution than to make another one! I'm so glad to hear that you all loved it. Thanks so much for your kind words and feedback!
Samantha Wolfe says
I unfortunately didn’t have good luck with this recipe. The cheesecake was nowhere near done cooking at 400 for 35 minutes. Absolutely no color on the top. And I was kinda surprised it called for the chocolate to be melted in the microwave when it also calls for heavy cream. It seems like a bain-marie would be a better idea. It could be my oven, but I’ve made basque cheesecakes before and never had this issue.
Lauren says
Hi Samantha,
I'm so sorry that you had trouble with this recipe. I can certainly understand how frustrating that can be! Based on your feedback, I made this cheesecake again to be absolutely certain that the timing and temperature are correct (I originally tested this recipe a half a dozen times before publishing it). The cheesecake came out perfectly when baked at 400°F for 35 minutes. The top becomes quite dark around the edges and lighter in color in the center. This yields a super creamy cheesecake that is fully set once cooled.
I choose to melt the chocolate in the microwave to make the whole process a little bit easier and simpler, and more accessible if you don't have a ton of kitchen equipment. I'm wondering if perhaps your oven temperature was off? I've baked in many different ovens and they can certainly vary in terms of how accurate the temperature inside the oven is. It may also be the size of the pan that you baked the cheesecake in. The best indicator as to whether the cheesecake is done, which you mentioned, is if the edges of the cheesecake turn very dark.
Elise says
The cheesecake recipes on this blog are phenomenal. Incredibly delicious dessert, highly highly recommended!
Lauren says
Aww, thank you! I'm so glad that you have enjoyed them!