Week 61: Chocolate Burn Basque Cheesecake
- The Bored Baker
- Jun 28
- 1 min read
Burnt Basque cheesecake first originated in Spain in 1988, where it has grown in popularity since.
It's a unique cheesecake because it is intentionally burnt and doesn't contain a crust.
I love a classic, vanilla burnt basque cheesecake, but I want to change it up today. I decided to add cocoa powder for a chocolate-flavored dessert.
Burnt basque cheesecake is an extremely forgiving cake because all of the cracks and burnt edges are on purpose.
RECIPE:
INGREDIENTS:
700 grams of cream cheese blocks, softened
1 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1/4 cup cocoa powder
4 eggs
STEPS:
Preheat your oven to 425 degrees F, and crumple a parchment paper. Line an 8-inch cake pan with the crumpled parchment paper. Even though it might look weird, all that matters is that the pan's interior is covered.
In the bowl of your stand mixer, beat the cream cheese and sugar until fluffy. This should take three minutes. Then, add heavy whipping cream, cocoa powder, and flour, followed by the eggs. Make sure not to overmix.
Pour the batter into your prepared pan and bake for 55 minutes.
Set the cake aside on a counter to cool to room temperature before allowing it to chill in a refrigerator for 5 hours. Make sure to let your cake cool uncovered.
Enjoy!
The Bored Baker 👩🏽🍳
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