The Basque Chocolate Cheesecake, also known as the San Sebastian Cheesecake, is the dessert of the moment: famous for its darkened surface and its incredibly molten center. Unlike traditional versions, the Basque Chocolate Cheesecake has no crunchy base, allowing the cream cheese and chocolate filling to be the absolute protagonist. This dark chocolate version elevates the original flavor, creating an intense and velvety dessert that stands unbeaten. Making it is very simple, but the technical secret is all in the baking: the center must remain “jiggly” to ensure that unique texture that makes the Basque Chocolate Cheesecake adored by true connoisseurs. If you love cheesecakes try the classic San Sebastian, the yogurt cheesecake, the Lotus cheesecake or the vegan cheesecake.
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OTHER CHOCOLATE RECIPES
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the San Sebastian cheesecake
- 21 oz Philadelphia cream cheese
- 1 2/3 cups Heavy cream
- 4 Eggs
- 3/4 cup Sugar
- 7 oz Dark chocolate
- 3 3/4 tbsp Potato starch
- 1 tsp Vanilla extract
Tools
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- Electric hand mixer
- Hand whisk
- Cake pan 9 in
Preparation of the San Sebastian Chocolate Cheesecake
The first essential step for your Basque Chocolate Cheesecake is to melt the dark chocolate in a double boiler together with 3/4 cup (200 ml / about 7 fl oz) of heavy cream. Stir well until you obtain a smooth, glossy ganache, then set it aside. Letting the chocolate cool slightly while you proceed with the rest of the recipe is a technical trick essential to avoid temperature shocks when you combine it with the eggs.
In a large bowl, place the cream cheese and work it with the electric beaters while adding the remaining 3/4 cup (200 ml / about 7 fl oz) of heavy cream. When you obtain a homogeneous, fluffy mixture, add the sugar. Continue whipping at medium speed until the cream is perfectly smooth: this base will be the heart of your Basque Chocolate Cheesecake.
Add one egg at a time to the cream cheese mixture, continuing to work with the beaters. Make sure each egg is well incorporated before adding the next. At this point, pour the chocolate ganache you prepared earlier in a thin stream; it should now be lukewarm. This order of incorporation guarantees an airy, lump-free structure for the Basque Chocolate Cheesecake.
Finish by adding the sifted potato starch and mix carefully. Line a 9-inch pan with wet and wrung parchment paper, leaving high edges. Pour the batter and bake in a preheated conventional oven at 356°F (180°C) for about 50 minutes. Let it cool completely, preferably until the next day before serving.
Tips for a perfect result
Room-temperature eggs: To prevent the fat in the cheese from firming up and creating small lumps, make sure the eggs are not cold from the refrigerator.
Parchment paper: Don’t try to smooth it perfectly; the folds from the wet parchment paper give the Basque Chocolate Cheesecake its characteristic rustic appearance.
Don’t open the oven: During the first 40 minutes avoid opening the door to prevent dropping the temperature, which is essential for surface caramelization.
Tasty variations
Coffee flavor: You can add one teaspoon of instant coffee to the cream while melting the chocolate for a deeper aftertaste.
Touch of salt: A sprinkle of flaky sea salt on the surface after baking enhances the notes of the dark chocolate incredibly.
Air fryer baking: Set the air fryer to 329°F (165°C) for about 35 minutes for a quicker but still creamy version of your Basque Chocolate Cheesecake.
Storage
In the refrigerator: The Basque Chocolate Cheesecake keeps perfectly for 3-4 days in a closed container.
Serving: I recommend taking it out of the fridge at least 20-30 minutes before enjoying it, so the center returns to a velvety, molten state.
Now it’s your turn!
The Basque Chocolate Cheesecake is proof that imperfection can be delicious. Its “burnt” surface hides a heart of pure sweetness. Have you tried making it following my technical tips? Let me know in the comments how your San Sebastian version turned out!
FAQ (Questions & Answers)
Can I use a springform pan?
Yes, but make sure the parchment paper is intact and extends well above the edges, because the Basque Chocolate Cheesecake tends to rise a lot during baking.
What happens if I leave it in the oven too long?
You will lose the internal creaminess: the cake will become firm like a classic cheesecake, losing the “Basque” effect that makes it special.
Can I make it with milk chocolate?
Yes, but reduce the sugar or you’ll end up with a cake that’s too sweet.
