Chocolate Basque cheesecake

You’ve fallen in love with my wonderfully imperfect Basque cheesecake — now it’s time to try the chocolate version! This chocolate Basque cheesecake is just as delightfully rustic: it rises, falls, cracks and sometimes even gets a little too dark around the edges. But the flavour makes up for everything. It’s rich, creamy and melts in your mouth. There’s no need for a water bath or any complicated techniques — it’s incredibly easy to make, and very little can go wrong. It also changes as it cools: served warm, the texture is softer and more luscious, while chilling allows the chocolate to set again, creating a firmer, creamier cheesecake. I love serving it with fresh berries.

Ingredients for the chocolate Basque cheesecake:

• 700 g full-fat cream cheese (such as Philadelphia)*
• 200 g 72% dark chocolate
• 350 g caster sugar
• seeds from 1 vanilla pod or 1 teaspoon vanilla bean paste
• 5 large eggs
• 400 ml double cream
• 100 g sour cream
• a pinch of salt
• 20 g cocoa powder
• 20 g plain flour

All the ingredients should be at room temperature.

Line a 25 cm springform tin (or a deep 23 cm tin) with baking paper. Grease the tin with butter first, then press the baking paper into the tin so that it extends at least 5 cm above the rim.

Finely chop the dark chocolate, melt it and leave to cool slightly.

Place the cream cheese and sugar into the bowl of a stand mixer and beat until smooth and the sugar has dissolved. Add the vanilla, whole eggs and salt, then beat until smooth. Mix in the cooled melted chocolate until fully incorporated. Add the double cream and sour cream and beat until combined. Sift the plain flour and cocoa powder directly into the cheesecake mixture and mix until smooth. The batter should be silky and fairly pourable. Pour the mixture into the prepared tin.

Bake at 200°C for 50–60 minutes.** Remove from the oven and leave to cool completely. The top (or at least the edges) should be deeply browned, while the centre should still have a noticeable wobble when the tin is gently shaken. The cheesecake will rise dramatically during baking before sinking slightly as it cools, creating its characteristic raised edges.

Chill for at least 8 hours before slicing. This resting time is essential for the cheesecake to develop its perfect texture. Decorate with fresh fruit just before serving.

The cheesecake can be kept at room temperature for several hours before serving, but for longer storage, or during warm weather, it should be refrigerated.

* I usually make this cheesecake using half curd cheese and half Philadelphia cream cheese, as that’s our favourite combination.

** Note: Some recipes bake this cheesecake for only 40 minutes, producing a much creamier centre. The shorter the baking time, the softer and more custard-like the middle will be. Traditionally, the very centre of a Basque cheesecake is almost like a rich custard, making neat slices difficult. Be careful not to underbake it, though – the cheesecake should not remain runny once chilled. A shorter baking time also results in a lighter-coloured top, but you can achieve the characteristic dark finish by placing it under the grill for 30–60 seconds, watching it carefully, or by switching to the fan setting for the final few minutes of baking. Personally, I think I’d bake mine just a little less next time, although this version is exactly how we enjoy it.

Enjoy!