Chocolate Burnt Basque Cheesecake

12 Slices
1 hr

Creamy, dreamy, rich and luscious, this Chocolate Burnt Basque Cheesecake is everything a cheesecake should be. Plus it's incredibly easy to make!

Well.  Yes.  Chocolate Burnt Basque Cheesecake.  Because if something is already outstanding, why not chuck in some chocolate, amiright!?

The Burnt Basque Cheesecake that I've shared with you is, omg I'm drooling again, hang on, otherworldly delicious, so unbelievable.

This is just as easy to make as the Burnt Basque Cheesecake. Just an extra ingredient or two and step, really.

In the food processor, blend the cream cheese with the eggs until thoroughly blended.

Whip in the cornstarch and cocoa powder...

Add the melted, cooled ganache...

Pour it into your prepped springform pan and bake! Easy!

The lighting is really bad in my kitchen during winter so apologies for the not-best baked photo.


Now again, just like the regular version I've shared with you, do not Americanize this recipe and over-bake it. You want that creamy custardy inside. That's what makes this recipe what it is.

That just looks like sheer heaven, doesn't it? Because it is. It truly is.

Be sure to drop by The Bake Dept for more on this recipe as well as a whole bunch more deliciousness! Click the link below next to my profile photo!

Chocolate Burnt Basque Cheesecake
Recipe details
  • 12  Slices
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 7 ounces (200 g) bittersweet or dark chocolate (70% cocoa), chopped
  • 1 scant cup (150 ml, 200g) heavy cream
  • 30 ounces (800 g, 3 3/4 bars) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar, heaped
  • 6 large eggs, room temperature
  • 2 tablespoons (20 g) cornstarch, heaped
  • 1 tablespoon (10 g) cocoa powder, heaped

Begin preheating the oven to 430° F (220° C).
Tear off two large sheets of parchment paper and line an 8" (20 cm) springform pan, overhanging the edges by several inches. Spray lightly with baking or cooking spray.
Place the chopped chocolate and heavy cream in a microwave safe bowl and on 30 second intervals, melt them together to make a ganache. Avoid melting together completely in the microwave; instead, heat the ingredients then stir well to complete the melting. Allow to cool slightly.
Chop up the cream cheese then add it to the bowl of an extra large food processor with the sugar. Blend together until smooth, about 30-45 seconds. (If using a regular size food processor, this can be done in parts.)
Add one egg at a time, blending for about 5-10 seconds each.
Sift the cornstarch and cocoa powder into the processor bowl and blend for a few seconds until well combined.
Pour in the cooled chocolate ganache and blend thoroughly until the mixture is one uniform color, about 30 seconds to 1 minute.
Pour the cheesecake batter into the prepared springform pan and bake for 45-50 minutes. The edges will be puffy and set around the perimeter while the center will be quite jiggly still. The scent of slightly burnt chocolate will be in the air and there will be some burnt looking spots on top.
Cool completely before serving. Refrigerate after slicing and store in the refrigerator.
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Becky at The Bake Dept
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