Chocolate San Sebastian Cheesecake Recipe | Burnt Basque-Style Cheesecake with Rich Cocoa Flavor
This Chocolate San Sebastian Cheesecake is a luscious, moody take on the classic Basque-style dessert. With its signature burnt top and ultra-creamy center, this version adds deep cocoa richness for a bold chocolate experience. Baked at high heat to achieve a caramelized crust and molten-like interior, it’s a show-stopping treat that’s rustic yet elegant. No crust, no fuss—just pure chocolate indulgence. Serve chilled or at room temperature with whipped cream or berries for contrast.
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Saucepan or microwave-safe bowl
- Rubber spatula
Ingredients
- 16 oz (450 g) full-fat cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 ml) heavy cream
- 6 oz (170 g) dark chocolate (60–70% cocoa), melted
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp flour or cornstarch (optional, for structure)
Instructions
- Preheat Oven & Prep Pan Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing it to rise above the edges.
- Melt Chocolate Melt dark chocolate in a saucepan or microwave. Stir in heavy cream until smooth. Let cool slightly.
- Mix Cream Cheese & Sugar Beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add Eggs & Vanilla Beat in eggs one at a time. Stir in vanilla extract.
- Incorporate Chocolate & Cocoa Fold in the chocolate mixture and cocoa powder. Add flour or cornstarch if using.
- Bake Pour batter into prepared pan. Bake for 25–30 minutes until the top is deeply browned and the center jiggles slightly.
- Cool & Chill Let cool in pan. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Texture Tip: The center should jiggle like soft custard when done. Don’t overbake.
- Chocolate Choice: Use high-quality dark chocolate for best flavor. Milk chocolate yields a sweeter result.
- Make-Ahead: Best made a day ahead to allow flavors to develop.
- Storage: Refrigerate for up to 5 days. Freeze individual slices for up to 2 months.
- Serving: Serve chilled or at room temperature with whipped cream, berries, or espresso.