Beat the heat with a slice of our luxurious Basque Chocolate Cheesecake, complete with a divine salted caramel sauce. This decadent dessert offers a twist on the traditional cheesecake, featuring a crustless, toasted exterior and a rich, creamy chocolate interior. The salted caramel sauce adds an exquisite balance to the chocolate, creating a symphony of flavors that’s sure to tantalize your taste buds.
Why You’ll Love This
Our Basque Chocolate Cheesecake is a gourmet delight for those who appreciate a rich and indulgent dessert. Unlike traditional cheesecakes, this Basque version has no biscuit base, which allows the creamy chocolate texture to really shine. The combination of smooth cheesecake and velvety salted caramel sauce creates a perfect blend of sweet and salty flavors. It’s a sophisticated dessert that’s sure to impress at any gathering.
Perfect Occasion
This cheesecake is an excellent choice for special occasions, celebrations, or as a luxurious weekend treat. Its elegant presentation and rich flavor make it perfect for dinner parties, birthdays, or as a special treat for chocolate and cheesecake lovers.
The Recipe
Cheesecake Ingredients
- 350g cream cheese, room temperature
- 120g sugar
- 3 eggs, room temperature
- 200g fresh cream
- 1 tsp vanilla extract
- 150g 60% chocolate, chopped or chips
- 10g all-purpose flour
- 8g cocoa powder
Salted Caramel Sauce
- 200g sugar
- 60g unsalted butter
- 120ml fresh cream
- Flor de sal or regular salt, to taste
Instructions
- Melt the chocolate using a bain-marie or microwave. Set aside.
- In a bowl, mix cream cheese with sugar. Add the eggs one by one, stirring after each addition. Then, mix in the fresh cream and vanilla until smooth.
- Stir in the melted chocolate. Sift in the flour and cocoa powder, mixing well until smooth and lump-free.
- Line a 15cm springform pan with parchment paper. Pour the cheesecake batter into the pan, tapping it on the counter to remove air bubbles.
- Bake in a preheated oven at 220°C (428°F) for about 30-35 minutes. The center should jiggle but the edges should be firm. Cool to room temperature, then refrigerate for at least 4 hours. Unmold when chilled.
- For the caramel: Melt sugar in a saucepan over medium heat until amber in color. Add butter (be cautious of bubbling). Once incorporated, add the cream, stirring constantly. Mix until smooth. Turn off the heat and add salt.
Enjoy this Basque Chocolate Cheesecake with Salted Caramel Sauce, a dessert that promises a delightful and rich experience with every bite!
