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The Best and Easiest Chocolate Loaf Basque Cheesecake Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This Best and Easiest Chocolate Loaf Basque Cheesecake is a decadent twist on the traditional Basque burnt cheesecake, featuring rich chocolate flavor baked in a loaf pan. It boasts a caramelized, deeply browned crust with a creamy, custardy center, making it an irresistible dessert perfect for chocolate lovers. The recipe uses simple ingredients and straightforward steps to create a luscious, elegant cheesecake with minimal fuss.

Ingredients

Cheesecake Batter

  • 450g cream cheese, softened
  • 150g granulated sugar
  • 3 large eggs
  • 200ml heavy cream
  • 100g bittersweet or semi-sweet chocolate, melted and slightly cooled
  • 20g all-purpose flour (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the Oven: Preheat your oven to 210°C (410°F). Line a 9×5 inch loaf pan with parchment paper, ensuring the paper extends above the edges for easy removal of the cheesecake.
  2. Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, about 2-3 minutes on medium speed. This step ensures no lumps remain in the batter.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. This helps in achieving a smooth batter and contributes to the creamy texture of the cheesecake.
  4. Incorporate Chocolate and Flour: Stir in the melted chocolate, heavy cream, vanilla extract, salt, and sifted flour. Mix gently until just combined, being careful not to overmix to preserve the batter’s fluffiness.
  5. Pour and Bake: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 35-40 minutes or until the top is deeply browned and caramelized with a slight jiggle in the center when gently shaken.
  6. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. The cooling process will let the cheesecake firm up while retaining its creamy texture.
  7. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight. This step is crucial to set the cheesecake properly and enhance its flavor.
  8. Serve: Carefully lift the cheesecake from the loaf pan using the parchment paper overhang. Slice and serve chilled for the best texture and flavor experience.

Notes

  • Ensure cream cheese is at room temperature for a smooth batter without lumps.
  • Do not overbake; the cheesecake should have a caramelized top but remain slightly jiggly in the center.
  • Using good quality chocolate will greatly enhance the final flavor.
  • The parchment paper lining is essential to remove the cheesecake easily without cracking.
  • Allow the cheesecake to chill thoroughly before slicing to maintain its structure.

Find it online: https://cookedbylina.com/the-best-and-easiest-chocolate-loaf-basque-cheesecake-recipe/