Easy Basque Cheesecake with Spiced Chocolate Drizzle. This luscious cheesecake, known for its beautifully caramelized top, custardy center and irregular edges is easy to make and requires just a few simple ingredients.
The standout feature of this cheesecake is its velvety texture, achieved by using room temperature ingredients and baking at a high temperature for a perfectly browned exterior.
Top it off with our indulgent Spiced Chocolate Drizzle—a blend of semi-sweet chocolate, a hint of Spanish hot paprika, and a touch of sherry for an unexpected depth of flavour. Serve with fresh berries, mint and edible flowers (all optional) for a dessert that is sure to impress at any summer gathering.
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Ingredients
- Cheese
- Sugar
- Eggs
- Whipping cream
- Kosher salt
- Vanilla extract
- All-purpose flour
Spiced Chocolate Drizzle
- Whipping cream
- Instant coffee
- Semi sweet chocolate
- Vanilla extract
- Spanish hot paprika
- Sherry
Instructions
Preheat your oven to 400°F with a rack in the upper third of the oven.
Grease the sides and bottom of a 10-inch springform pan with unsalted butter. Then line it with two sheets of parchment paper so that the paper extends above the edge of the pan by an inch or two.
Using a stand mixer or hand mixer, beat together the cream cheese and sugar at medium-low speed, until the mixture is smooth with no lumps. Scrape the sides of the bowl as required. 3 to 4 minutes. Add the eggs, one at a time, and beat at medium speed until combined before adding the next egg. Continue to beat for another 30 to 60 seconds, until the batter is smooth and creamy.
Add the cream, salt, and vanilla. Then beat for another 30 seconds or until combined. Sift the flour into the bowl, then beat on low for 1 to 2 minutes, or until the batter is very smooth. Scrape the sides of the bowl as required.
Carefully pour the batter into the middle of the pan to avoid spilling outside the parchment paper.
Bake for 60 to 70 minutes, or until the cheesecake is nicely browned on top, while the center still jiggles a little.
NOTE: As every oven is different, if the cake has not browned to your liking, try raising the oven temperature to 425°F for the last 5 to 7 minutes. But watch carefully as you don’t want to overcook it at this point, and you still want the centre to remain jiggly.
While the cheesecake is baking, make the chocolate drizzle.
Make the Spiced Chocolate Drizzle
Heat the cream in a small saucepan over medium-low heat. Add the instant coffee and stir until dissolved. Next add the chocolate and heat, stirring occasionally until melted.
Add the vanilla, paprika and sherry and stir until combined.
For Serving
Let the cake cool completely at room temperature before serving. Or we prefer to make it the day before and refrigerate it overnight. Just remove it from the refrigerator an hour before serving.
Slice into wedges and serve drizzled with our chocolate sauce, fresh berries, mint and edible flowers, optional. Enjoy!
Watch how this recipe was made here
Tips
- Begin with room temperature ingredients for a smoother texture.
- Beat the batter on a medium-low speed to prevent cracking.
- Line the springform pan with two sheets of parchment paper to keep the cake contained and to create irregular edges associated with the cake.
- Remove the cheesecake from the oven while the centre still jiggles a little.
- Dip your knife in warm water and wipe the blade to keep the cuts clean.
FAQ
Yes, you can freeze a Basque cheesecake. Here are the steps to do it properly:
Cool Completely: Make sure the cheesecake has cooled to room temperature after baking.
Wrap Tightly: Wrap the cheesecake tightly in plastic wrap to prevent freezer burn and moisture loss.
Double Wrap: For extra protection, you can wrap it again with aluminum foil or place it in an airtight container.
Label and Date: Label the wrapped cheesecake with the date it was frozen to keep track of its storage time.
Freeze: Place the wrapped cheesecake in the freezer.
When you’re ready to enjoy it, thaw the cheesecake in the refrigerator for several hours or overnight. This will help maintain its creamy texture. Avoid thawing at room temperature, as this can affect the consistency.
Equipment Used
This Easy Basque Cheesecake was baked in the Hestan Duel Fuel Range and prepped in Hestan Culinary Provisions Stainless Steel Mixing Bowls and a 3-quart Induction Copper Saucepan. Proud Hestan and Hestan Culinary. Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Easy Basque Cheesecake recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Easy Basque Cheesecake
Ingredients
- 2 lb. cream cheese at room temperature
- 1½ cups sugar
- 6 large eggs at room temperature
- 2 cups whipping cream at room temperature
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
Chocolate Drizzle
- ½ cup + 2 tablespoons whipping cream
- 1 teaspoon instant coffee
- 10 ounces semi sweet chocolate
- 1 ¼ teaspoon vanilla extract
- ½ tsp Spanish hot paprika
- 2 tablespoons sherry
Instructions
- Preheat your oven to 400° F with a rack in the upper third of the oven.
- Grease the sides and bottom of a 10-inch springform pan with unsalted butter. Then line it with two sheets of parchment paper so that the paper extends above the edge of the pan by an inch or two.
- Using a stand mixer or hand mixer, beat together the cream cheese and sugar at medium-low speed, until the mixture is smooth with no lumps. Scrape the sides of the bowl as required. 3 to 4 minutes. Add the eggs, one at a time, and beat at medium speed until combined before adding the next egg. Continue to beat for another 30 to 60 seconds, until the batter is smooth and creamy.
- Add the cream, salt, and vanilla. Then beat for another 30 seconds or until combined. Sift the flour into the bowl, then beat on low for 1 to 2 minutes, or until the batter is very smooth. Scrape the sides of the bowl as required.
- Carefully pour the batter into the middle of the pan to avoid spilling outside the parchment paper.
- Bake for 60 to 70 minutes, or until the cheesecake is nicely browned on top, while the center still jiggles a little.
- NOTE: As every oven is different, if the cake has not browned to your liking, try raising the oven temperature to 425°F for the last 5 to 7 minutes. But watch carefully as you don’t want to overcook it at this point, and you still want the centre to remain jiggly.
- While the cheesecake is baking, make the chocolate drizzle
Make the Spiced Chocolate Drizzle
- Heat the cream in a small saucepan over medium-low heat.
- Add the instant coffee and stir until dissolved.
- Add the chocolate and heat, stirring occasionally until melted.
- Add the vanilla, paprika and sherry and stir until combined.
For Serving
- Let the cake cool completely at room temperature before serving. Or we prefer to make it the day before and refrigerate it overnight. Just remove it from the refrigerator an hour before serving.
- Slice into wedges and serve drizzled with our chocolate sauce, fresh berries, mint and edible flowers (all optional). Enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
- Begin with room temperature ingredients for a smoother texture.
- Beat the batter on a medium-low speed to prevent cracking.
- Line the springform pan with two sheets of parchment paper to keep the cake contained and to create irregular edges associated with the cake.
- Remove the cheesecake from the oven while the centre still jiggles a little.
- Dip your knife in warm water and wipe the blade to keep the cuts clean.
As soon as I saw this cheesecake I knew I had to make it! The browned topping and spicy chocolate drizzle is incredible. Followed recipe as written. Amazing! My family didn’t believe I made it! Thanks for sharing. Can this be made ahead and frozen?
Hi Debb,
We are thrilled to hear you made this recipe and that the family enjoyed it, thanks for letting us know!
Great question, yes you can freeze a Basque cheesecake.
Here are the steps to do it properly:
Cool Completely: Make sure the cheesecake has cooled to room temperature after baking.
Wrap Tightly: Wrap the cheesecake tightly in plastic wrap to prevent freezer burn and moisture loss.
Double Wrap: For extra protection, you can wrap it again with aluminum foil or place it in an airtight container.
Label and Date: Label the wrapped cheesecake with the date it was frozen to keep track of its storage time.
Freeze: Place the wrapped cheesecake in the freezer.
When you’re ready to enjoy it, thaw the cheesecake in the refrigerator for several hours or overnight. This will help maintain its creamy texture. Avoid thawing at room temperature, as this can affect the consistency.
Have a great day,
Elaine & James
This cheesecake is so delicious and the rough edges make a dramatic presentation. The spicy chocolate sauce is a great combination of flavours and a great complement to the cheesecake. Looking forward to having this again.
Thanks Shanley!
We’re thrilled to hear that you enjoyed this cheesecake. The spicy chocolate sauce is one of our favourite pairings too, adding a unique twist to the classic flavour. We’re glad you’re looking forward to having this again!
Have a great weekend!
Elaine & James