Chocolate Basque Cheesecake Recipe

Chocolate Basque Cheesecake unwrapped

Chocolate is just the start – what happens when you bake it with cheese, and burn it ever so slightly? You get a chocolate basque cheesecake. Here’s how you can get started.

Chocolate is a mood, to be honest. I’ve been so obsessed with chocolate these past couple of years, not quite sure why. But I’m here for it. As part of a chocolate series, say hello to my Chocolate Basque Cheesecake! 

slices of chocolate basque cheesecake arranged

Here’s why you need to make this right now: 

  • Easiest one-bowl recipe, EVER
  • Extremely chocolatey – think cocoa powder AND melted chocolate
  • Explosive flavour, with minimal effort 

All we need in life is a little chocolate, no? Let’s take a look at the ingredients!

What you need to make your Chocolate Basque Cheesecake 

Chocolate Basque Cheesecake ingredients laid out in a lovely arrangement

Cream Cheese – we love cream cheese here, homemade or not. Of late, I’ve seen many recipes online for homemade cream cheese. While these may work for them, I have no such time. I’ve used Philadelphia Cream Cheese, 2 packages that totalled 450 grams. 

Sugar – I know it’s shocking, but you’ll need only 100 grams of sugar for this recipe. This is meant to be a rather strong chocolate-tasting cake, so I didn’t add too much sugar. Please don’t modify this quantity – it’ll affect the overall results. 

Fresh Cream – full fat, always. You can use vegan alternatives, but I’ve yet to try with any so I can’t promise that it’ll yield the same results. 

Eggs – I used three 65-gram eggs – these are extra large eggs. You can use 60-gram eggs, but I would recommend not using anything below that. 

Cocoa Powder – straight-up Dutch processed wonder, I’ve used Van Houten here. 

Chocolate – I’ve used a mixture of both dark and melted chocolate. The milk chocolate helps to offset the overall bitterness of the dark chocolate. You can use either or both, like I have. 

Coffee – this is completely optional. Coffee helps to enhance chocolate flavour, so it’s always a mainstay for me when I bake with chocolate. 

Chocolate Basque Cheesecake front shot against grey backdrop

A blender for a bowl 

Making chocolate basque cheesecake in a blender

Yes, this chocolate basque cheesecake is made in a blender. Generally, basque cheesecakes are not made with a whip or in a machine, because the goal is to avoid incorporating too much air into the mixture. This is what makes this cake pretty easy to make!

Whenever I make this cake, I ensure that the ingredients are at room temperature, and then I place them all in the blender to mix evenly. This also ensures a lump-free batter, which is very important. You can always use a sift to pour your final batter through – this will remove excessive air bubbles, and cream cheese lumps. But do not use a stand mixer with a whip or paddle attachment, as the results you get will be quite different. 

Baking the chocolate basque cheesecake 

Baking the chocolate basque cheesecake by pouring into a baking tin

This is where the cheesecake becomes truly unique! The cake I’ve made doesn’t use flour, but the original recipe was as simple as having just five ingredients: cream cheese, sugar, fresh cream, eggs and a tad bit of flour to help the batter hold up in the oven. Read more about the history of the cake here.

I baked this cake in a hot, hot oven — 240°C. This recipe is for an 8-inch cake, which means you’ll need to leave it in the oven for longer than a usual 6-inch cake. Baking this chocolate basque cheesecake to burnt perfection took about 40 minutes. That is to say, the centre remained nice and jiggly, which is essential to making this cake. 

You’ll need to let the cake cool outside for a few hours, during which time the cake’s centre will sink. This is okay, as it’s becoming nice and fudgy in the centre.

Chocolate Basque Cheesecake Recipe

Recipe by Krishy Mal


Prep time


Cooking time





You’ll need;

  • 450g cream cheese (I used Philadelphia)

  • 100g fine white sugar

  • 240ml fresh cream (full fat)

  • 3 eggs (see notes)

  • 1 tbsp cocoa powder

  • 1 tsp coffee powder

  • 150g dark chocolate, melted

  • 50g milk chocolate, melted

You’ll need to;

  • Preheat the oven to 240°C, and line an 8-inch cake tin with parchment. Make sure the parchment hangs OUT of the pan’s sides. Set this aside.
  • In the glass jug of your blender, place the cream cheese, sugar, fresh cream and eggs. Blend to combine, about 1 minute or less. 
  • To this, add cocoa powder, coffee powder and both types of melted chocolate. Whizz it again, this time for 2 minutes.
  • Pour this mixture into the waiting cake tin, place into the centre rack of your oven and bake for 40 minutes.
  • Once done, remove the oven and leave outside to cool for about 4 hours, then place inside the fridge to chill overnight.
  • Serve the next day with a touch of whipped cream on top of each slice, to cut the thick richness of the chocolate.

Leave a Reply

Your email address will not be published. Required fields are marked *

© Copyright 2020. All rights reserved.