CHOCOLATE BASQUE CHEESECAKE

There’s something wildly comforting yet dramatic about a chocolate basque cheesecake — and it’s hands-down my favorite to bake and eat. It’s everything I love in a dessert: rustic but rich, intense yet soft at heart. What makes it even better? It comes together in just 20 minutes — no crust, no water bath, no stress.

I love how it bakes into this dark, caramelized top that smells like toasted sugar, while the inside stays lusciously creamy with deep, dark chocolate notes. I usually can’t wait for it to cool completely — that warm, gooey, almost fudge-like center is just irresistible. This is the kind of dessert that feels effortless but tastes unforgettable.

WHAT YOU’LL LOVE ABOUT THIS

• Rich and Chocolatey
• Minimal baking time
• No water bath
• Easy to make batter
• No fancy ingredient or equipment required

INGREDIENTS USED IN CHOCOLATE BASQUE CHEESECAKE

• CREAM CHEESE

Cream cheese is the heart of a chocolate Basque cheesecake. It gives the dessert its rich, creamy texture and subtle tang that balances the deep chocolate flavor. It blends smoothly with the chocolate, helping the cheesecake stay soft, custardy, and just the right amount of gooey in the center.

• EGGS

Eggs are key in a chocolate Basque cheesecake. They help bind the batter, giving it structure while allowing that soft, custardy center. Eggs also add richness and help the cheesecake puff up slightly as it bakes, creating that signature cracked, caramelized top.

• DARK CHOCOLATE

Dark chocolate is what gives a chocolate Basque cheesecake its bold, intense flavor. It adds richness, depth, and a slightly bitter edge that perfectly balances the sweetness. When melted into the batter, it creates that luscious, fudgy texture that makes every bite feel indulgent and satisfying.

• SUGAR

Sugar in a chocolate Basque cheesecake adds sweetness and helps balance the bitterness of dark chocolate and the tang of cream cheese. It also plays a role in caramelizing the top during baking, giving that signature deep golden, almost burnt look and slightly toasty flavor.

• COCOA POWDER

Cocoa powder deepens the chocolate flavor in a chocolate Basque cheesecake, giving it an extra layer of richness and intensity. It enhances the dark chocolate without adding extra sweetness, and also helps thicken the batter slightly for that dense, fudgy texture.

• FLOUR

Flour is used in small amounts in a chocolate Basque cheesecake to lightly thicken the batter and help it set. It gives just enough structure to hold the creamy center while still keeping that soft, custardy texture.

EQUIPMENTS USED IN MAKING CHOCOLATE BASQUE CHEESECAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

You require a whisk to make the cheesecake lump free and mix well. You also need spatulasto do the mixing. Finally, an 8*4  loaf  pan to bake  the cheesecake is also needed.

RELATED RECIPES FROM THE BLOG

1. BAKED MANGO CHEESECAKE
2. GULAB JAMUN CHEESECAKE
3. BURNT BASQUE CHEESECAKE

TIPS TO MAKE CHOCOLATE BASQUE CHEESECAKE

1. The flavor depends heavily on the chocolate — go for at least 55–70% cocoa for deep richness without too much bitterness.
2. Cream cheese, eggs, and cream should all be at room temp to blend smoothly and avoid lumps.
3. Mix just until smooth — overmixing adds too much air and can ruin the dense, creamy texture.
4. Use parchment with overhang — this cheesecake rises, cracks, and falls dramatically, and the paper helps it keep shape.
5. It should jiggle in the center when you take it out — it sets more as it cools.
6. Let it cool completely, then chill for at least 4 hours (or overnight) for the flavors to develop and the texture to set.

If you like my chocolate basque cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!