Chocolate Loaf Basque Cheesecake

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5 from 1 vote

Chocolate Loaf Basque Cheesecake

This Chocolate Loaf Basque Cheesecake is an easy cheesecake made in a loaf pan with two kinds of chocolate.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings: slices

Calories: 552kcal

Author: Lauren Skardal

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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