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A decadent and rich chocolate version of the famous Basque cheesecake, featuring a deeply caramelized top and an incredibly creamy, molten-like center. This recipe uses dark chocolate and brown sugar to achieve a sophisticated depth of flavor.
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Prepare a smooth mixture of melted dark chocolate and whipping cream. → Blend cream cheese, sugars, and eggs, then incorporate the chocolate mixture. → Strain the batter into a lined 6-inch mold and bake at 220°C for 18-20 minutes. → Cool and refrigerate the cake for 4 hours, then top with ganache and cocoa powder.
Prepare a smooth mixture of melted dark chocolate and whipping cream. → Blend cream cheese, sugars, and eggs, then incorporate the chocolate mixture. → Strain the batter into a lined 6-inch mold and bake at 220°C for 18-20 minutes. → Cool and refrigerate the cake for 4 hours, then top with ganache and cocoa powder.
A decadent and rich chocolate version of the famous Basque cheesecake, featuring a deeply caramelized top and an incredibly creamy, molten-like center. This recipe uses dark chocolate and brown sugar to achieve a sophisticated depth of flavor.
Finely chop 130g of 70% dark chocolate and place it in a heatproof bowl.
Add 200g of whipping cream to the chocolate. Microwave for about 30 seconds, then stir until the mixture is smooth and glossy.
In another bowl, add 250g of cream cheese, 60g of brown sugar, and 30g of granulated sugar. Microwave for about 30 seconds to soften.
Stir the cream cheese and sugar mixture until smooth and well combined.
Add the 3 eggs to the cheese mixture and use an immersion blender to mix until perfectly smooth.
Crumpling the parchment paper is essential to get the classic rustic Basque cheesecake look.
Do not overbake; the center should be very wobbly when taken out of the oven to ensure a creamy texture.
Straining the batter through a sieve removes any undissolved bits of cream cheese or egg for a silky finish.
Using an immersion blender helps emulsify the ingredients quickly without adding too much air.
The 4-hour refrigeration period is necessary for the cheesecake to set properly while maintaining its creamy core.
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