Cocoa Basque Cheesecake
I don’t really know how I made it all these years not knowing Basque cheesecakes were a thing….then I made it chocolate!
Time: 5 hrs total (prep, bake, chill)
Preheat oven: 445 F (not convection!)
Yield: 12 servings
Author: Heather
Skill Level: Easy like Sunday Morning
Why this is SO good: The chocolate in my Ebony Cocoa sugar gives this cheesecake a hint of dreamy dark cocoa, pairs perfectly with coffee!
Ingredients: I weighed these ones - it comes out better than cup measurements for some reason?
670 g (3 cups) Cream Cheese - room temp
200 g (1 cup) Ebony Cocoa Sugar
30 g (1/4 cup) Flour - Cake Flour is best!
4 Eggs - room temp
300 g (1-1/3 cups) Heavy Cream - room temp
How to make it:
Cut 2 squares of parchment paper, then line an 8-inch springform pan with them loosely. (Make sure the paper sticks up at least 2 inches over the rim!)
Put the 670 g of cream cheese into a bowl and beat on medium until fluffy.
Add the 200 g Ebony Cocoa Sugar gradually and keep mixing, scraping down the sides as needed.
Add the 30 g of Flour gradually and keep mixing, scraping down the sides as needed.
Add the 4 Eggs one at a time and mix on low - don’t whip it fluffy!
Add the 300 g of Heavy Cream slowly on low until everything looks smooth.
Pour the batter into the pan, making sure the batter doesn’t run over the edges of the parchment paper anywhere.
Bake for 50 minutes. If it looks ‘burnt’ on the top, that’s what you want! It’s actually some sugar caramelizing!
Let the Cheesecake cool to room temp, then stick it the fridge for at least 4 hours.
Carefully remove the ring from the springform pan and peel the parchment away from the sides of the Cheesecake. Serve small slices (it’s so rich!) and smile at your success!
How to store it:
Wrap it tight in plastic wrap and enjoy it within a day or two.
So, what if:
Um, it’s a bit purple?? Ya, I know. It must be the combo of the cocoa with all that cream cheese and heavy cream that creates that effect? I’m just considering it gourmet.
It’s not really ‘burnt’ on the top. You can leave it in for 5 more minutes, every oven seems to work a bit differently. Do NOT keep opening the door to check it though, that lets cool air in repeatedly and won’t help your case.
I don’t have Ebony Cocoa Sugar. Well, get ya some! Or, just use 200 g / 1 cup-ish of regular sugar.
