You can never go wrong with a cheesecake, right? This basque cheesecake is so easy and simple to make, you’ll be wondering why you haven’t made one or tried one before.
I already have a video and recipe on how to make Basque cheesecake, this one is a little different – its a chocolate version. Of course chocolate can make things better, especially for those who like chocolate.
The cheesecake is already decadent and indulgent, it contains soft cheese, cream and eggs, now it has chocolate. If you’re not able to handle rich and indulgent foods – this may be one to avoid.
If you like chocolate, cheesecake and have a little time to spare – you have something to they this weekend. Share it with your friends and family – I promise you won’t be disappointed.
Anyway, let’s get started, shall we?
600g soft cheese, room temperature.
225g granulated sugar.
1 tsp vanilla extract.
300ml double cream.
25g cornflour/gluten free plain flour.
25g cocoa powder.
200g dark chocolate, melted and cooled.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, lining my 8 inch round cake tin with parchment paper and getting any equipment I may need such as a mixing bowl, whisk and spatula.
Seeing as this cheesecake is a crustless version, we don’;t need to work on a base, instead we can get straight onto the cheesecake mixture.
Take a mixing bowl and place in the soft cheese and whisk on its own until its less stiff, kind of well combined looking.
Once you’ve achieved this consistency, you can add inn the sugar and whisk until its fully combined, you will notice a small change in consistency, this is normal.
Add the eggs, one at a time, beating well in between each addition. As you incorporate the eggs, you will notice the consistency change – this is fine. It’s expected when you add so much liquid to the mixture.
Now take the vanilla and add into the recipe, incorporating it well into the mixture.
Continue to whisk the mixture as you steadily pour in the double cream – as the cream incorporates, you will find the mixture thickening.
Once all of the double cream has been added and fully incorporated, you can go ahead and add in the cornflour/gluten free plain flour, cocoa powder and melted chocolate. Whisk all of them into the mixture and once you have one solid colour, with no traces of any single ingredient, you can stop mixing. The mixture should have thickened a little further but nothing too much, similar to that of a cake batter.
Go ahead and give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully worked in from earlier on (I find when hand whining, you do a much better job of not missing bits out, rather than using a stand mixer or food processor).
Now you can grab the cake tin which has been lined with parchment paper and place into a bigger tray (incase anything leaks, it should, but to be sure). Pour the cheesecake mixture into the lined cake tin, level off to smooth it out as best you can. Place into your breathed oven and bake for about 60 minutes or until its risen well, darker and is jiggly still.
Once baked and out of the oven, allow to cool fully to room temp. In this time, you will see it deflates and sinks – this is normal. Once fully cooled, keep the cheesecake wrapped or in a airtight container (this dries out quickly).
Slice into as many or as few pieces as you’d like and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.