Chocolate San Sebastian Cheesecake That Melts in Your Mouth Recipe
Indulge in this rich and creamy Chocolate San Sebastian Cheesecake that melts effortlessly in your mouth. Featuring a luscious blend of dark chocolate and smooth cream cheese, this cake boasts a beautifully burnt top and a soft, custardy center. Perfect for chocolate lovers seeking a unique twist on the classic Basque cheesecake, it’s easy to prepare and offers a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 60 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Batter
- 16 oz cream cheese
- 4 large eggs
- 1 cup granulated sugar
- 6 oz dark chocolate (60–70%)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Other
- Parchment paper
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends beyond the edges to create an overhang for easy removal.
- Melt Chocolate and Prepare Cream Cheese Mixture: Gently melt the dark chocolate until smooth and allow it to cool slightly. In a large mixing bowl, beat the cream cheese and granulated sugar together until you achieve a silky, lump-free mixture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition. Then add the vanilla extract, heavy cream, and the cooled melted chocolate, blending until fully combined.
- Incorporate Flour: Sift the all-purpose flour over the mixture and fold gently until just combined, taking care not to overmix to maintain a tender texture.
- Bake the Cheesecake: Pour the batter into the prepared pan and place it in the oven. Bake for 40 to 45 minutes, or until the top is deeply browned and the center has a slight jiggle when you gently shake the pan.
- Cool and Chill: Allow the cheesecake to cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or preferably overnight to set and develop its full flavor.
- Serve: Use a hot knife to slice the cheesecake cleanly. Serve it slightly chilled for the best melt-in-your-mouth experience.
Notes
- Ensure the chocolate is not too hot when added to avoid curdling the cream cheese mixture.
- Do not overbake; the center should remain somewhat jiggly to maintain creaminess.
- Use a hot knife (dip in hot water and wipe) to make clean slicing easier.
- For a more intense chocolate flavor, use chocolate with higher cocoa content but not below 60% to maintain balance.
- Refrigeration overnight improves texture and flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 135 mg
Keywords: Chocolate cheesecake,Basque cheesecake,San Sebastian cheesecake,melt in your mouth dessert,burnt cheesecake,dark chocolate dessert
