Chocolate Burnt Basque Cheesecake

Whenever I have some extra cream cheese left, I have nothing else on my mind but burnt basque cheesecake. You don’t need graham crackers and the whole bain marie method when making this cheesecake. The imperfections of this type of cheesecake is the beauty of it. It’s easier to make, faster to bake, and no need for that perfect flat top. It’s even okay that your cheesecake sinks! And to top it all off, it tastes as good as a regular cheesecake. 

For this recipe, I thought about making a chocolate version of it. And wow oh wow, this recipe has that great amount of flavor of chocolate. It’s not too sweet but it is still mouthwatering. 

Recipe for Chocolate Burnt Basque Cheesecake

Ingredients:

• 250g Cream Cheese, softened
• 50g white sugar
• 5g cornflour or cornstarch
• 5g cocoa powder
• 100g semisweet chocolate, melted
• 2 whole eggs
• 1 egg yolk
• 1/2 tsp vanilla extract
• 130g whipping cream or all purpose cream(chilled)

Instructions:

1. Prepare all ingredients. Preheat oven to 425F or 220C. Prepare a 6 inch round pan layering it with 2 parchment papers that are long and wide and will cover the whole pan.
2. In a mixing bowl, cream the cream cheese and sugar together with a whisk or a mixer. Then, add the cornstarch, cocoa powder, and melted semisweet chocolate. Mix until fully incorporated. Add the eggs and mix again. Then, add vanilla extract and the cream, mix one last time until mixture has fully incorporated. Scrape the bottom of the bowl if needed. 
3. Pour the cheesecake batter in the prepared pan and place in the preheated oven. Bake for about 25 minutes. Then, to brown the top, set the oven to broiler setting and broil the top until the top has a burnt color. (This method will depend on your oven. Some oven will already have the top burnt without broiling) 
4. Take the cheesecake out of the oven and let it cool down. Place in the fridge for at least 3 hours before serving.